Meet our Chef
When a young man, Chef Galen decided to follow his true passions: food and cooking. He fell in love with the business and has been working in fine hotels and award-winning restaurants for over 25 years, apprenticing under a number of highly accomplished chefs and hotel professionals.
Chef started his career at the Stein Eriksen Lodge in Deer Valley, Utah and then spent some years at The Homestead Resort in Hot Springs, Virginia. Following his stint in Virginia, Galen worked at the Sonesta Beach Resort and Hotel, Bermuda where he had the opportunity to take advantage of the professional education track at the Culinary Institute of America in Hyde Park during the off seasons. After Bermuda, Galen returned home to the Baltimore area, where he spent ten years as the Executive Chef of an independent luxury hotel, the Harbor Court. During his tenure, the hotel and its restaurant were awarded Five-Star Five-Diamond status.
In 2006, shortly after he was married, Galen opened his own restaurant in Baltimore, The Dogwood. Along with his wife, he ran this very popular and successful, award-winning restaurant for seven years. The Dogwood was among the first farm-to-table ventures in Baltimore. The restaurant also had a social mission of providing paid training to people who were trying to improve their lives and circumstances through an apprenticeship model Galen and his wife developed. For that work, Chef Galen was recognized as a CNN Hero.
From Table to Farm
Chef Galen is devoted to working with small area farms to find the best and freshest ingredients. To learn more about the farming side of the equation, Galen worked on an organic vegetable farm for the growing season in 2013 to learn how right-out-of the-ground freshness affects taste and preparation.
Chef Galen loves nature and enjoys living in the mountainous setting of the Catskills, with land and local farms and healthy outdoor activities nearby. One of the most exciting aspects of his opportunity at the Beaverkill Valley Inn is being able to grow some of his own produce on the Inn grounds and on land and greenhouses close-by. He aims to increase the Inn’s reputation as a locavore’s dream and looks forward to sharing the bounty of this work with you—great, fresh, incredibly flavorful food.