Late April through early November. Executive Chef with complete control of kitchen, menus, ordering and staff oversight.
Large updated commercial kitchen. Max of 32 meals (breakfast, lunch – on the water, and dinner) 5-days per week. Onsite accommodations available.
Owner operator who respects and appreciates culinary creativity and expression. Our business has a reputation for outstanding gourmet dining and we let our chef exercise free rein over meal planning and presentation.
Excellent fly fishing at your back door too!
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