Our Culinary Team
The dining experience is always the heartbeat of Mountain View Grand. It is where we provide sustenance and help create family memories made over the dining table as well as memorable farm-to-table dishes for all of our guests. Therefore, we are proud to carry on the legacy of the Dodge family through the revitalization of Mountain View Farm, the construction of vegetable and herb gardens, and our relationship with local growers. Currently we partner with over 16 farmers and distributors from northern New Hampshire and Vermont. Below you will find information about our talented and dedicated Food & Beverage team.
Nathan Varney - Executive Chef
As a teenager Nathan started cooking for his family's pizza place. He always loved cooking, but at the time he had not envisioned a life of cooking professionally. After high school, he attended college for two years but could not find a specific field of study that he was passionate about. It was then that he decided to go to culinary school and graduated from Le Cordon Bleu.
Post graduation, Nathan worked at the Williamsburg Lodge Hotel in Virginia for two years. It was there that the fundamentals of classic French cuisine were instilled in him. From Williamsburg, he then went to work for Nemacolin Woodlands Resort in Farmington, PA at Lautrec restaurant. After two years at Lautrec, Nathan moved to New Orleans to expand his career at the American Sector restaurant for Chef John Besh. While there, Nathan become part of the opening team for Chef Besh and Chef Aarón Sanchez's restaurant, Johnny Sánchez. During his time in Louisiana, Nathan also worked with Dinner Lab, a pop-up restaurant/supper club.
Nathan joined the Mountain View Grand culinary team in 2015. He has always loved working with local farms to procure fresh meat and produce for his farm-to-table menus. He particularly enjoys cooking and experimenting with vegetables and including them in many of his signature dishes.
Tom Legg - Executive Sous Chef
In high school Tom started cooking at Café Ponte in Largo, FL. He always loved cooking but had never considered pursuing it professionally until deciding not to go into college after a football career. After high school, he attended The Culinary Institute of America, and had his first experience working in hotels, at Chatham Bars Inn on Cape Cod, during a school internship. He graduated with a bachelor’s degree in business management and an associate’s degree in culinary arts in 2011.
Post graduation, Tom worked as a sous chef for Midland Country Club in Midland, TX for two and a half years. There he learned to apply what school taught him to real life and expand on his food knowledge. From Texas, he then went to work for Royal Caribbean International as a sous chef aboard the Adventure of the Seas where he did two contracts, one based out of South Hampton, England and the other out of San Juan, Puerto Rico. It was here he wanted to learn large scale production being part of a ship with a culinary staff of 165 and producing over 17,000 meals a day. After two contracts with RCCL, Tom moved to Rockland, Maine to expand his career and refine it in hotels by working at a AAA Four Diamond Resort, The Samoset on the Ocean. While there as the Executive Sous Chef, he oversaw their main restaurant La Bella Vita and worked on his skills for fine dining on a larger scale.
Tom joined the Mountain View Grand culinary team in 2016. He always loves adding southern flair to his menus to bring a little bit of home to New England and adding flavors he picked up from his travels across the country and the world.
Danielle Cowen - Sous Chef
Danielle’s culinary career started humbly at her Nana’s elbow, learning the joy of simple and fresh ingredients. When weighing career options during high school, Danielle realized that “chef” was the recurring option, so she enrolled in the Baking and Patisserie program at Le Cordon Bleu, where she graduated cum laude.
From there Danielle worked at a small family-owned bakery, which was fun but not challenging enough. She launched her career at Orlando Marriott World Center in 2010, a 2,006 room resort and the largest, non-pillared convention center in the world, under the tutelage of Executive Pastry Chef, World Pastry Team Competition judge and 2007 Coupe de Monde participant, Ramon Ramos. While at World Center, Danielle rose from fulfilling the dessert needs for 11 outlets, to production kitchen, a two-person crew that produced all the desserts for all banquets (approximately 10,000 guests or more daily), all outlets, and all breads for the resort. From there she became the resort’s chocolatier.
In 2014, she transferred to Tampa Marriott Waterside, downtown Tampa’s premier 700 room hotel, to work with the #1 cake decorator in Florida. While at Waterside, Danielle also served as crew lead, pastry lead, and banquet and outlet lead. In 2016, Danielle joined the Seminole Hard Rock pastry team working with Chef Stephan Schubert, the #1 pastry chef in the Americas and #7 ranked pastry chef in the world. There she created stunning chocolate showpieces and prepared sweet treats for all banquets, off site events, celebrity-hosted charity dinners, major VIP players from around the world, all outlets, turn down service, butler amenities, and retail store.
Danielle joined the Mountain View Grand culinary team in July 2017. Her life-long, home spun passion for cooking, her ground-up experience in all aspects of pastry, and her “Chef and B” career goals are key factors when delighting guests with flavorful, appealing, and delicious menu options.
Sabrina Tessitore - Pastry Chef
Sabrina started her pastry and baking career at Crisan Bakery & Edible Art Gallery in Albany, New York. After working there for four years, Sabrina attended Paul Smith College in Paul Smiths, NY, where she received her Bachelors degree in Culinary Arts and an Associates degree in Baking and Pastry Arts. During her academic career, she also worked with the college, providing pastries and cakes for special functions.
After graduation, Sabrina came to work at Mountain View Grand in May of 2014. She originally started working with the banquet team, prepping savory food for weddings and other functions. Over the next few months, Sabrina moved around the kitchen doing other stations such as fine dining and garde manger. After making her rounds through the rest of the kitchen, Sabrina finally made it to the pastry kitchen. She worked there as a pastry cook for a few months before being promoted to Pastry Supervisor, where she prepped and executed most of the pastry items for the entire hotel.
After succeeding at that position for over a year, with the help of her team, Sabrina earned the position of Pastry Chef. Going through all the stations of the kitchen taught Sabrina the importance of teamwork and to always respect other team members. Sabrina greatly enjoys cake decorating and has created numerous beautiful and delicious cake creations during her time here at the resort.
Interested in joining our team?
There are numerous career opportunities for those looking to join our wonderful culinary team. Our staff strives to cater to our guests needs, while providing an enjoyable and memorable experience. Visit our Careers page to view employee benefits and our current available positions.
Enjoy Local Products
The Mountain View Grand Resort works closely with many local farms. Almost all of our produce, cooking ingredients, and products come from local New Hampshire and Vermont farms.