WARREN, VT – December 15, 2011
Sugarbush Resort announced the promotion earlier this fall of Executive Chef Gerry Nooney to Director of Food and Beverage. Nooney will be responsible for overseeing dining operations across the resort, from cafeteria offerings at Lincoln Peak and Mt. Ellen to fine dining experiences at Timbers Restaurant and Allyn’s Lodge.
Nooney brings a wealth of experience to the job. Prior to serving as Sugarbush Executive Chef, a role he has filled for five years, Nooney was owner and chef of Waitsfield-based Egan’s Big World Pub. At Egan’s, Nooney became known for his Hungarian Goulash, a dish he brought with him to Sugarbush’s Castlerock Pub. Nooney also served as an instructor for The New England Culinary Institute. Prior to coming to Vermont, Nooney was classically trained in Continental Cuisine at The Hopkins Inn in New Preston, CT.
“I am passionate about food, and passionate about crafting menus here at the resort that highlight our fine Vermont products. It is an exciting challenge to do so not just in our higher-end dining venues like Timbers, but to carry that through to our cafeterias as well. For instance, right now we’re preparing a local beef stew to serve in Gate House Lodge, using local root vegetables and Neill Farm brisket, all from the Valley.”
Nooney’s commitment to the local food movement earned him the Vermont Chef of the Year award in 2009 by the Vermont Chamber of Commerce.
Nooney kicks off the winter season at Sugarbush with high ambitions. Last week, he reopened The Grill at The Sugarbush Inn with a new menu (burgers, salads, and flatbreads) and an old name: Nooney is reclaiming The Grill’s original name, The Grill Down Under, and will serve dinner and drinks there Wednesday through Saturday. Another nod to history, Nooney is also revamping the Valley House’s Wunderbar with a retro-themed decor and an eclectic menu that includes burritos, jambalaya, and a twist on the old grilled cheese sandwich.