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 never really considered a career out of it until looking into college after a football career wasn’t to be had. After high school, he attended The Culinary Institute of America. During his internship for culinary school is where Tom first got into hotels by working at Chatham Bars Inn on Cape Cod. He graduated with a bachelor’s in business management and an associate’s 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 into 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 apart of a ship with a culinary staff of 165 and producing over 17,000 meals a day. After two contracts 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 flare 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.
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.