Take it to the Lake
Make your stay with us even more special by hiring a private chef!
Important – StayADK is not responsible for the coordination of hiring of a private chef. You must schedule separately with one of the listed chefs below.
Contact Information: P. 561-281-4275 E. [email protected]
Chef Rob Borden, a New York native, discovered his love of the kitchen at the age of thirteen while working with his father in a family-owned restaurant upstate. Here, it was illustrated how the quality of the food is crucial to good living…and quality living.
After completing high school, Chef Rob decided to embark upon a journey of stages at many renowned restaurants throughout New York City & California: Le Cirque, Restaurant Daniel, WD-50 and The Ranch in Malibu, CA. To add global wherewithal, he completed numerous workshops including Albert Adria of El Bulli, Pastry Chef Andre Renard’s Sugar art School in Sedona, Az and Pastry Chef Vincent Mary of Lenote just to name a few, Chef Rob attended Continuing education at the Cornell University, Culinary Institute of America and The French Culinary Institute.
With this experience, he opened two successful restaurants upstate, 1995 Le Bistro Laliberte, 2001 R-Chocolate and 2003 Lumiere Bistro & Wine Bar and taught courses at Paul Smith’s Culinary College. Chef Rob then entered the realm of private chef, cooking for many notable personalities though out the world, from the West coast of America to Europe, Switzerland, New Zealand and beyond.
Contact Information: P. 518-523-3630 E. [email protected]
A skilled culinary professional, recognized for a comprehensive knowledge of classic American and international cuisine and an innovative approach to setting the stage for a customized dining experience. Over 30 years of progressive experience managing the provision of fine dining for resorts, restaurants, and a private list of affluent and celebrity clientele; refining the art of cooking, developing impressive menus; and preparing culinary dishes influenced by both classic technique and an organic, farm-to-table approach. Particularly adept in the ability to cultivate partnerships with service providers in obtaining the freshest and highest quality ingredients; and committed to leaving patrons with an especially memorable dining experience.
Currently, a private chef for Chair Six in Lake Placid, NY.