Henry Wallace has been appointed director of food & beverage for The Essex - Vermont’s Culinary Resort & Spa, a Gemstone Collection property located minutes from downtown Burlington in the foothills of the Green Mountains.
"I am very pleased to welcome Henry to our resort,” said Nic Barger, general manager. “He comes to us with broad industry experience and solid academic credentials that will serve our culinary resort extremely well.”
Wallace was most recently director of food & beverage and executive chef for the Ames Boston Hotel, a Gemstone Collection property located in Boston, Mass. Previous to this, he served as executive chef and executive sous chef for the Westin Waltham Hotel of Waltham, Mass., and earlier as executive chef for the Tewksbury Country Club of Tewksbury, Mass.
Wallace is a graduate of the Culinary Institute of America at Hyde Park, N.Y.
The Essex is surrounded by all the attractions of Vermont from skiing, boating and hiking to shopping and antiquing. Guests can enjoy the resort’s full-service spa, fitness center, 18-hole golf course, clay tennis courts, Cook Academy, two restaurants, hiking and biking trails and special services for pets.