With all the authentic and celebrated wellness opportunities served at The Gideon Putnam, it’s only natural that guests will continue the theme over breakfast, lunch and dinner. Modern American cuisine is prepared to perfection year-round at Putnam’s Restaurant and seasonally at the outdoor Putnam’s Patio.
Relax, unwind and enjoy as The Gideon Putnam’s skilled and creative chefs set the table with the best quality cuisine and memorable experiences daily in the restaurant and weekly at our Sunday Brunch.
Sous Chef Chris Dore
Chris Dore, Sous Chef at The Gideon Putnam, was raised in Saratoga Springs, NY. Chris’s foundation of cooking began through inspiration from his mother who was always cooking at home and entertaining guests. Chris knew he enjoyed cooking and creating delicious meals for his family and friends. Through encouragement from his parents, Chris took a job working under Executive Chef Fabrizzo Bazzino at the age 15 where he began his professional career in a kitchen.
Two years later, Chris decided to take his Culinary passion to the most elite of Culinary Schools. He enrolled at the Culinary Institute of America where he spent the next two years fine tuning his love and passion for food. Culinary school further sparked Chris’s creativity and he was excited to continue to explore the culinary world. Chris spent the next 3 months staging at restaurants in NYC and Washington DC learning from the best in the industry. Chris brought back his new found knowledge to his roots in Saratoga Springs and helped open Forno Toscano and Max Londons.
After five years of working in Saratoga, Chris took a job under the Certified Master Chef Dale Miller. Under Miller’s direction Chris was able to fine tune his skills and put out some of the best food in Saratoga Springs.
Now, as Sous Chef for The Gideon Putnam, Chris is bringing his culinary creativity to the State Park, and, most important, is developing healthy fare with his creative flair.