Chef Nathan Rich A New Hampshire native, Chef Rich joined the Twin Farms team in 2013 from Lake Placid Lodge. Chef Rich’s culinary expertise was recognized when he was one of only three chefs in the world to be awarded the Relais & Châteaux 2013 Rising Chef Trophy. Chef Rich sharpened his culinary skills for several years at premier establishments including Mandarin Oriental, Boston, The Vinoy Renaissance St. Petersburg Resort & Golf Club, Taj Boston and The Balsams Grand Resort Hotel in New Hampshire.

A seasoned chef with extensive luxury hotel experience, Rich believes in cooking quality foods that have been naturally grown or raised, which mirrors Twin Farms’ culinary philosophy. “Nathan’s passion for delivering creative and memorable dining experiences elevates the culinary offerings at Twin Farms,” said Managing Partner John Graham. At Twin Farms, guests forgo menus, trusting the Chef to exceed their culinary expectations with specially curated meals for breakfast, lunch and dinner. The cuisine reflects the changing seasons, inspired by Vermont's finest produce, and Twin Farms' farm-grown herbs, fruits and vegetables. The Twin Farms culinary team works closely with local farms such as Kiss The Cow Farms and Fable Farms, both located within a mile of the property. Breakfast begins with a daily smoothie, freshly squeezed juices from the on-site farm and endless options of house-cured meats and fresh baked goods from the kitchen. Set overlooking the Green Mountains, the Chef prepares a new multi-course lunch and dinner, carefully paired with wine from their 15,000-bottle wine cellar.

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Wine Manager/Sommelier Keven Ring Keeping up with a culinary program that changes daily keeps Twin Farms Certified Sommelier Keven Ring on his toes and side by side with the Relais & Chateaux gastro-destination’s Executive to ensure each sip is as savored as each bite. In fact, the synergy of a pairings is vital to achieve an incomparable dining experience, a challenge Keven thrives on by pulling from his long standing roots in the hospitality field and relationships with domestic and international vintner. With each dinner presented as a Chef guided culinary experience devoid of menus, guests trust Keven to find the perfect pairings to highlight the evenings. His love for introducing people to new and interesting wines from regions and varietals shines through Twin Farm’s 15,000 wine bottle cellar. He enjoys working alongside vignerons and winemakers who focus on sustainability and artistry in their craft, just as the local farmers do throughout Vermont. Keven enjoys working with wines made in an “old world” style without extra additives and manipulation from grapes grown sustainably, organically and biodynamic, wines with a sense or place and a reflection of their terroir. Before taking on this position with Twin Farms, he worked as the wine director at a prominent American designer’s restaurant, Simon Pearce. Previous to working at Simon Pearce, he worked in sale for a small boutique wine distributor/importer and as Restaurant Manager for The Hanover Inn at Dartmouth College. Throughout his career as a wine enthusiast, his passion has taken him to some of the most well renowned vineyards around the world. He has seen the rolling hills of Austria, France, and Italy while attending many harvests and events.

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Pastry Chef Christopher Wilson A Pennsylvania native, Chef Wilson joined Twin Farms' team as Executive Pastry Chef in 2004, after crisscrossing the country and heading up several luxury kitchens before making Vermont his home.

Chris's degrees in both sweet and savory cooking spans both Coasts and several esteemed culinary establishments. Most recently, Chef Wilson was Executive Pastry Chef of the Inn at Little Washington in Virginia; an Intimate 20 room Relais owned by Chef Patrick O'Connell; one of only a few in the country to have held Double Mobil 5-Diamonds. Chef Wilson has also held the post of Executive Pastry Chef at Brix Restaurant, in Yountville, CA, in an award winning, all-encompassing locally focused scratch kitchen. Prior to Napa Valley, he was Chef Instructor at the California Culinary Academy in San Francisco. It was in California's wine country where he honed his artisan bread baking techniques working with renowned artisan bakers Jan Schatt, Craig Ponsford and Michael Kalanty He had also spent several years prior honing his plating and chocolate skills, winning several awards and accolades with the Starwood Corporation, Caesars Palace Casino and Harveys Lake Tahoe.

Chef Wilson's professional and educational experience includes not only working in the pastry industry, but also his Art and Design education. He applies his artistic talent and knowledge to his work in pastry; a perspective that greatly influences preparation and presentation. "Twin Farms allows me to pull all of my education and experience together applying it on a daily basis" he adds "We create a seamless locally focused experience. From the house-made jam from Twin Farm apple orchard, the locally focused plated desserts, handcrafted artisanal breads, to the handmade garden lavender chocolates by the bedside at turndown, the team produces It all in our scratch kitchen."

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Chef's Table

Join Chef Nathan Rich and his team for a wonderful culinary experience in the heart of our kitchen. Enjoy a glass of champagne before being seated at our cooking suite designed by Chef Rich and custom made by Athanor in Izeaux, France. Allow our team to guide you through a multi-course meal - including courses not offered in the dining room. They will emphasize seasonal ingredients from our property and from our local farms. Chef will happily chat with you while he prepares dinner, and plates the dishes. Along with the culinary offerings, our Wine Director Keven Ring will match the perfect wine to the dish, including additional wines from our Reserve List.

Please note that while we will accommodate allergies, in order to experience the menu specially prepared for the evening, and designed to have each course build on and complement the other, we request that no substitutions be made. Please anticipate allowing at least 2 hours for this experience. Capacity: 4 adults (maximum). Reservations: The Chef's Table has limited availability, please call in advance to book your experience. Additional costs apply - please call for pricing and details.

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Wine Cellar

The Wine Cellar offers an intimate private dining experience in our working wine cellar. The Wine Cellar is also the perfect space for friends travelling together to reconnect! The dining experience can be customized to the occasion. Enjoy exclusive additional courses created by Chef Nathan Rich and his team while dining at our handcrafted walnut table by Charlie Shackleton. Each course is coupled with enhanced wine pairings chosen by our sommeliers. Dinner in the Wine Cellar is at 7pm to allow for the extended experience.

Capacity: up to 4 guests. Reservations: The Wine Cellar is available by reservation only and can be booked any day of the week. We do request 24 hours’ notice. Additional costs apply - please call for pricing and details.

View our Reserve Wine List  

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Caviar & Champagne

Join us for a Caviar and Champagne experience in our Wine Cellar.  Chef Nathan Rich and his team will prepare Caviar and traditional accoutrements which our Wine Director Keven Ring will pair with a bottle of Dom Perignon, as well as a bottle of Krug.  The team sets the wine cellar up beautifully with candles and is happy to arrange for a customized playlist.

Capacity: 4 to 12 guests Reservations: This experience is available by reservation only and can be booked any day of the week.  We do request 48 hours’ notice.