After joining Delaware North Companies as executive chef of the prestigious Top of the Falls Restaurant at Niagara Falls State Park in 2005, Sterner has spent the past two years helping the park to grow its food and beverage operations. He was also a contributing chef to Delaware North Companies first cookbook, “Pathways to Plate,” in which he offered recipes for some of the Niagara region’s most popular dishes. In his new position at Gideon Putnam Resort, Sterner will oversee all culinary affairs, including dining options, menu offerings and maintaining the resort’s high-class reputation and commitment to quality.
Sterner will be responsible for managing all three resort dining establishments, including the Georgian Room, The Saratoga Grille and the seasonal Café in the Park. Known for its historic ambiance and innovative dishes, Sterner said the Georgian Room will continue to offer the finest ingredients and a unique, premiere dining experience.
“I plan to focus on enhancing the quality of the food and bringing a new modern twist to timeless, traditional dishes,” said Sterner. “We’ve already started to make some changes to our Sunday Brunch, our wedding catering menus and our typical birthday and special occasion menus.”
Sterner said that with these changes, an Asian stir-fry station has been added as well as cold food and salad options. Instead of only offering typical ingredients like red peppers and mushrooms at the omelette station, diners can expect to see additional choices like feta cheese, spinach and smoked salmon.
“I’ve been with the company for three years now, and I’ve had the opportunity to work with exciting and large scale special events like the Shuttle Launch and improve my knowledge and skill through Delaware North’s Food and Beverage Summits,” said Sterner. “All of these experiences have helped me to become a better chef, and to settle in easily at my new position at Gideon Putnam Resort.”
Sterner received an associates degree in specialized technology from the Pennsylvania Institute of Culinary Arts in 1998 and has since worked as an executive chef at such places as the Copperfield Inn in North Creek, New York, the Steelhead Irish Pub in western New York and an executive sous chef at the Hotel Viking restaurant. He holds a variety of certifications and memberships, including a spot in the American Culinary Federation in 1997, his pro Chef Level II and Chef de Cuisine Certification in 2005, and was inducted into America’s Registry of Outstanding Professionals.
