Whiteface Lodge in Lake Placid is entering a new chapter in its culinary story with the appointment of two senior food and beverage leaders.
The AAA Four Diamond and MICHELIN Key-rated all-suite resort has introduced Michael Rush as Senior Executive Chef and Holden J. Decker as Food & Beverage Director.
Their leadership is shaping a refreshed collection of Adirondack dining experiences across the property.
With new leadership guiding both the kitchen and guest experience, Whiteface Lodge is elevating its approach to Adirondack dining.
The resort will continue to honour the region’s rustic elegance while championing local farms and producers.
Its menus will celebrate the flavours of the Adirondacks across a range of settings.
This season, the refreshed culinary direction is reflected in menus designed for different moments of a guest’s stay, from dinners at Kanu to cocktails and wood-fired pizza at Peak 47, and lakeside dining at Canoe Club.
Rush brings 20 years of culinary and hospitality experience to Whiteface Lodge.
His career includes nine years with Centerplate and five years as Director of Food & Beverage and Executive Chef at Hotel Saranac.
As Senior Executive Chef, he will oversee culinary direction across Kanu, Peak 47, Canoe Club and special programming.
His culinary philosophy is rooted in seasonal ingredients, regional partnerships and elevated Adirondack cuisine.
Decker brings a hospitality background spanning fine dining, casual concepts, craft cocktail bars and the luxury yachting industry.
A Certified Sommelier through the Court of Master Sommeliers, he will oversee food and beverage operations and events across Whiteface Lodge.
His remit includes beverage programming, guest experience and service standards, while helping shape memorable dining experiences throughout the resort.
Rush said: “Dining at Whiteface Lodge is about more than what is served. It is about creating an Adirondack experience that guests remember long after their stay.
“The new summer menus reflect the rhythm of the resort, from refined dinners at Kanu to relaxed evenings at Peak 47 and afternoons spent by the lake.
“Whenever possible, we’re sourcing ingredients from Adirondack farms and local producers, so each dish reflects the region we’re proud to call home.”
Decker added: “Every dining venue at Whiteface Lodge offers its own unique experience while sharing the same commitment to exceptional hospitality.
“Whether guests are enjoying dinner at Kanu, cocktails at Peak 47 or lunch by the lake at Canoe Club, our goal is to create memorable experiences through personalized service that keeps guests coming back.”
Throughout the summer menus, the culinary team will work with Adirondack farms and local vendors where possible to showcase seasonal ingredients and regional flavours.
At Kanu, Whiteface Lodge’s signature restaurant, the new summer menu balances seasonal starters, land-and-water entrées and a prime butcher’s block selection.
Dishes include Burrata and Peach Salad with candied pecans and citrus honey vinaigrette, Gazpacho Shooters with fresh focaccia, Rainbow Trout with white wine saffron risotto and Berkshire Pork Chop with a spiced maple bourbon glaze.
At Peak 47, the resort’s relaxed dining destination, the menu brings together comfort and craft through hand-stretched pizzas and dishes including Steak Frites with chimichurri.
Other dishes include Braised Free-Range Amish Chicken with whipped potatoes and sweet corn purée, Drunken Clams with bucatini pasta, fried chicken wings and crispy Brussels sprouts.
New this summer, Dockside Dogs has debuted at Canoe Club.
The lakeside menu features elevated favourites inspired by classic summer cookouts, including Michigan Dogs, Slaw Dogs and the Whiteface Lodge signature Lodge Dog.
The Lodge Dog is topped with black pepper bacon crumble, caramelised onions, shredded gouda and maple bourbon sauce.
Casual sides designed for a day on the water also feature.
Located just down the road from Whiteface Lodge and accessible by complimentary shuttle, Canoe Club is the resort’s exclusive Lake Placid beachfront facility.
It offers views of Whiteface Mountain and the option for guests to enjoy dishes from the comfort of a chaise lounge.
The refresh also extends to the resort’s dessert and beverage programmes.
Seasonal sweets include Lodge Cheesecake, Vanilla Crème Brûlée and Chocolate Marquis Cake.
Summer cocktails include The 47 Spritz, Timberline Julep, Blueberry Mountain and Summit Sangria.
With refreshed leadership, locally inspired cuisine and a seasonal approach to dining, Whiteface Lodge is continuing to strengthen its position as a culinary destination in the Adirondacks.
The resort said its food and beverage offer remains rooted in craftsmanship, hospitality and the natural beauty of Lake Placid.
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