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Our Chefs
WHO WE ARE
GARRIK BERRY
Head Chef
A graduate of White Mountains Regional High School in 2019 and White Mountains Community College in 2021, Chef Garrik Berry is a Northern New Hampshire product through and through.
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He discovered his love and passion for cooking throughout high school and was privileged to represent the state of New Hampshire through ProStart, a culinary arts competition. During his time competing, he represented New Hampshire nationally at the National ProStart Invitational in 2019, where he and Team New Hampshire took 7th place nationally.
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Inspired by his mentors and their love for New Hampshire and the classical dishes of history, Chef Garrik Berry brings an “upscale but approachable” view to his dishes. He focuses on classic flavors, done exceptionally well, all while being influenced by local ingredients and the culture of New England.
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Mentored by chefs and longtime veterans of the New Hampshire hotel and resort scene, such as Chef Matthew Holland and Chef Travis Giles, as well as other industry professionals from all over New England. Chef Garrik Berry, although young in age, brings a wealth of knowledge and experience to Jefferson, NH, and the newly renovated and historic Waumbek Golf Course.
NICK FERRANTE
Sous Chef
Sous Chef Ferrante began his culinary journey in the kitchen alongside his grandmother cooking for the entire family in her small kitchen on Long Island New York. His introduction to the professional kitchen came thanks to his uncle who he worked alongside throughout his teenage years helping in the kitchen for large catering events throughout tri state area. While attending culinary school in upstate NY his passion for the outdoors began to blend into his cooking style where he embraced a culinary philosophy centering on locally sourced ingredients, respecting seasonality, and utilizing both traditional and innovative techniques.
After graduating with honors, Sous Chef Ferrante began a career in restaurants gaining knowledge in various culinary styles from classic French, to modern Asian, as well as traditional Tapas. After holding every position and working in the restaurant industry for over a decade he transitioned to one of NY's largest catering companies where he gained extensive experience working events of all types and sizes. Over the years, he has had the privilege of working alongside many talented chefs in the industry helping to expand his understanding of diverse cooking techniques and flavor profiles along the way. Eventually wanting to pursue a slower pace of life he relocated to the north country where he's now committed to creating memorable dining experiences that celebrate the bounty of the region.
