Wolfeboro Inn?

[secondcurve]

Originally Posted by George Soderberg

It is my pleasure to announce on the Forum the arrival of Hoke Wilson as Executive Chef of Wolfe’s Tavern at the Wolfeboro Inn. Hoke, brings thirty-four years of decorated culinary experience to the Tavern and comes to us most recently from the highly touted, Thompson House Eatery in Jackson, New Hampshire.

Originally a graduate of the Rhode Island school of design, Hoke chose to follow his passion for cooking starting his career at the famous Rainbow Room in New York City as a pastry cook and assistant Gardemanger. Over the next 5 years he would become Chef of the Executive Hotel on Madison Avenue, and Head Saucier of the Carlyle Hotel. At the Carlyle, Hoke worked as a tournade through all stations of a traditionally organized French kitchen working his way up to Head Saucier. At the time the Carlyle Hotel was the only hotel in New York City with the prestigious Five Star Mobil Travel Guide rating.

In 1983 Hoke found his way north to New Hampshire where he has dedicated most of the next nearly three decades starting as Executive Chef of the Stonehurst Manor in North Conway where he was the recipient of the Gourmet Diners Club of America’s Silver spoon Award in 1984 & 1985. In between his two stints as Executive Chef at the Inn at Thorn Hill (which was rated #1 by Conde Naste Traveler in the category of Resorts & Hotels - scoring a perfect 100 in the food category), Hoke was a part of the burgeoning Portland Restaurant scene at Alberta’s Café and Bella, Bella.

Hoke Wilson attended New York City Community Colleges Hotel Restaurant Technology and was a graduate of the School for American Chefs in St. Helena, California. His cuisine can be described as traditional New England cuisine with a contemporary flair emphasizing locally sourced food and environmentally responsible purchasing. His official start date is March 14, 2011.


George

George:

Isn't this approximately your third new chef in the last year? What is going on? As others have said, your food hasn't been the issue it is restaurant staffing levels.

[tis]

Yes, that is what I am thinking as I am reading this. The service is the problem but they just don't seem to be getting it. I don't see how hiring a new chef improves the service. Why don't they understand what people are telling them???

[upthesaukee]

When I saw this news release on Thursday, I had the thought that perhaps the reason they have hired a new Executive Chef (again) was that the previous one(s) was getting frustrated with poor service (food cooked but not presented timely.) and decided to move on to a place that can better utilize his talents.

We watch a lot of Top Chef type programs, and Gordon Ramsey, and often they have a simulated restaurant "challenge". Occasionally, service falls down and hurts one sides chances of winning the challenge. These contestants are all very good chefs in their own right, and putting egos aside, if they get upset about poor service, it would not be a stretch to think perhaps these past chefs may have left due to poor service perhaps affecting their reputation.