Gilbert Baeriswil, General Manager at Castle Hotel & Spa (formerly Castle on the Hudson) announced that Marc Lippman of Stamford, CT has been appointed Executive Chef of Culinary Operations at Castle Hotel & Spa including the award-winning restaurant, Equus.
In making the appointment, Baeriswil commented, “As a celebrated and multi-award-winning chef, his culinary achievements will bring a new culinary dimension to the Castle Hotel & Spa’s signature restaurant, banquet and catering facilities.”
Lippman started his culinary career at the Rochester Institute of Technology where he earned his degree in hotel management. After he graduated, he set off to Paris to study at La Varenne Ecole de Cuisine. As one of the most respected and celebrated chefs in America, he has served as Executive Chef for some of the world’s most famous hotels, resorts and restaurants since he began his culinary career at New York City’s Bouley in 1991.
Chef Lippman has been the Executive Chef at Miami Beach’s Raleigh Hotel; New York City’s Wild Blue at Windows on the World; and one of the world’s most luxurious resorts, the famed Las Ventanas Al Paraiso, a Rosewood Hotel in Los Cabos, Mexico.
A Connecticut resident, Chef Marc held the position of Executive Chef at the hip South Norwalk restaurant Ocean Drive and opened his first restaurant, Fraîche, in Fairfield’s Greenfield Hill neighborhood in November 2007. Chef Marc was most recently the Executive Chef of Crabtree’s Kittle House Restaurant and Inn in Chappaqua, New York where he frequently cooked for Clintons. His signature modern American cuisine garnered rave reviews in many national and international media outlets including the highest rating from The New York Times.
Chef Lippman is pleased to introduce Auberge-style cuisine which will incorporate regional specialties, impeccably sourced ingredients, and an infusion of the best quality meats, seafood and local produce available. “We wanted to create a new style of country cuisine: auberge, based on the idea of a simple, ecologically friendly place where you get away from it all and eat impeccably prepared food in an atmosphere of total relaxation and comfort” said Chef Lippman. “Auberge cuisine” he continued, “is the perfect blend of high-end service, cuisine and ambiance.” The Auberge-style cuisine will feature some influences of modern French cuisine to present the “kind of cuisine you expect to find at small luxury hotels or inns around the world.”
On a recent cultural and culinary visit to sister property Sankara Hotel & Spa in Yakushima, Japan, Lippman was hosted by Sankara President Jiro Sato and their Corporate Executive Chef where they sampled local seafood and produce. Lippman reports that the availability of the freshest quality meats, seafood and local produce in the Hudson River Valley will play a significant part in the development of the new menus at Castle Hotel & Spa.Lippman is popularly known for his fresh and creative approach to “simple yet flavorful” cooking style that uses local ingredients to bring out food’s natural essences and flavors. True to his “less is more” philosophy, Lippman will rely heavily on the abundant and varied natural resources of the Hudson River Valley for inspiration.