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Chefs on the Mountain

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March 19-21, 2027

Chefs on the Mountain

Immerse yourself in culinary mastery and flavor-filled exploration with demonstrations from professional chefs, including a “Breakfast Around the World” showcase, Mohonk’s very own chefs going head-to-head in a cooking competition, and more!

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Availability is limited.
For reservations, please call (855) 883-3798.

What’s Included

Your stay at Mohonk Mountain House includes access to countless activities and experiences for guest of all ages, including our indoor swimming pool, tennis courts, show gardens, and an award-winning spa. Discover all that Mohonk has to offer during your mountaintop getaway.

Fine Dining at Mohonk Mountain House

Dining

Three meals daily featuring fresh, locally sourced ingredients from our farm-to-table partners.

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Golf at Mohonk Mountain House

Recreation & Wellness

Enjoy countless activities such as guided hikes and outdoor activities as well as yoga, meditation, and fitness classes.

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Great entertainment at Mohonk Signature Events

Entertainment

Themed Mohonk Signature Events, featuring live music and engaging performances, changing daily

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And more…

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Last Year’s Events Highlights

Craft Beer Flight

Baking with Beer

Discover the flavorful connection between craft brewing and artisan baking in this post-dinner demonstration with James and Michelle Walsh of Yard Owl Brewery. The duo will prepare traditional Irish soda bread while sharing how Belgian-inspired brewing techniques influence their approach to flavor and fermentation. Enjoy a taste alongside their Belgian-style café saison with local honey, highlighting how beer can enhance both sweet and savory notes.

Mohonk’s Cooking Competition

Go behind the scenes of Mohonk’s acclaimed culinary program in a cooking competition style, featuring members of our talented culinary team. Shaped in part by Mohonk’s J-1 program, the chefs draw inspiration from global cuisines and techniques brought to the kitchen by students from countries such as South Africa, Mexico, Hungary, New Zealand, Peru, and beyond. As the chefs race against the clock, guests will gain insight into how this international exchange and elite training influence Mohonk’s thoughtful, forward-looking approach to dining.

Smoked Cocktails, Three Ways

Turn up the flavor in this dynamic smoked cocktail demonstration with Mohonk’s Beverage Manager, Sam Harris. Watch as he reveals three creative techniques for infusing cocktails with aromatic smoke, enhancing both flavor and presentation. Guests will gain practical insight into how this modern mixology approach adds depth, and balance to the drinking experience.

And more…

Past Program Leaders

CIA Lecturer, Kenji Hurlburt
Chef Kenji Hurlburt

Chef Kenji Hurlburt has been teaching at the Culinary Institute of America for over two years, sharing a wealth of experience from kitchens around the world. Before stepping into education, he spent three years as the Chef for the Poggio Civitate Archaeological Project in Tuscany, Italy. His career also includes time as the Executive Chef of The Queens Kickshaw and Sous Chef at the Michelin-starred Rouge Tomate in NYC and Bradley Ogden’s in Las Vegas. Passionate also about the craft of coffee and espresso, he takes as much joy in pulling the perfect shot as he does in crafting exquisite dishes. Outside the kitchen, Kenji’s deep love for motorcycles, particularly Italian models, fuel his adventurous spirit. With a dedication to both tradition and innovation, he inspires the next generation of chefs at the CIA.

Amy Chaplin

Amy Chaplin has worked as a vegetarian chef for over 20 years in cities that include Amsterdam, London, Sydney, and New York. Raised in rural New South Wales, Australia on a whole-food diet by vegetarian parents, her approach to cooking is deeply inspired by nature and the healing benefits of whole-food ingredients. She is the former executive chef of New York’s renowned vegan restaurant Angelica Kitchen and has built a career as a recipe developer, teacher, and private chef for clients including Natalie Portman and Liv Tyler. Amy is the award-winning author of At Home in the Whole Food Kitchen, which received both IACP and James Beard awards, and Whole Food Cooking Every Day. Her work has appeared in leading publications such as The Wall Street Journal, Vogue, The Guardian, The Washington Post, and New York magazine. A sought-after educator, she teaches classes and workshops internationally and has led vegan culinary training for the head chefs of Soho House. Through her books, website, and classes, Amy continues to inspire home cooks to embrace seasonal, local, and nourishing food.

Headshot of Mohonk's Executive Chef, Jim Palmeri
Jim Palmeri, Mohonk Executive Chef

Jim Palmeri is Executive Chef at Mohonk Mountain House. Since arriving at Mohonk Mountain House in 2007, Chef Palmeri has created an outstanding culinary experience that embraces a farm-to-table philosophy, highlighting the bounty of the Hudson Valley region. The Wisconsin native graduated from the nationally acclaimed Culinary Institute of Kendall College in Chicago and has worked in resorts for most of his professional career. A good part of it was with Hyatt Regency properties in places such as Scottsdale, Arizona; Coral Gables, Florida; Las Vegas, and even the Cayman Islands. Palmeri also worked at the Four Seasons in big cities including Washington D.C. and Chicago.

Audrey Billups. Mohonk Executive Pastry Chef

Audrey Billups is the Executive Pastry Chef at Mohonk Mountain House and has more than 15 years of experience in baking and pastry operations. Before returning to Mohonk in January 2017, Billups served as the pastry chef at Topping Rose House in Bridgehampton, New York. Prior to her role at Topping Rose House, Billups was the pastry sous chef at Ai Fiori, a one Michelin-starred restaurant, and Marea, a two Michelin-starred, in New York City. Early in her career, Billups served as an assistant pastry chef at Mohonk Mountain House before moving to San Diego to work as the pastry chef de partie at Addison at The Grand Del Mar.

Samuel Harris, Mohonk Beverage Manager

More details to come!

Yard Owl Brewery

Twenty-five ago, James and Michelle Walsh combined their shared excitement for the restaurant business and opened Mudd Puddle Café in New Paltz, NY. Fresh roasted coffee, hand crafted food with a focus on community was the inspiration from the beginning. In 2014, James expanded his passion for fine crafted beverages by brewing Yard Owl beer which is inspired by traditional Belgian and European farmhouse brewing techniques. These creations can be enjoyed at Mudd Puddle Café.