| || Aaron Gerber-Sous Chef |
Aaron has been with us since December of 2015. Although Aaron is able to perform any of the kitchen tasks as needed, his main focus and passion is Davidsons. Born and raised in the Upper Valley, Aaron spent time in Spain and Los Angeles, learning and crafting his love for cuisine with his mentor and restaurateur Suzanne Goin. In his spare time, he loves to play the guitar and keyboard and also is an avid sports fan.
| || Robert Kagan-Banquet Chef |
Robert has been with us since September of 2017 with his main focus on banquets and special events. Born and raised in Abbington, PA, he lived in Cooperstown, NY where he met the love of his life Adiya. Robert and Adiya moved to the Upper Valley two years ago and are very busy these days with their newborn daughter Josephine. When Robert isn’t busy cooking or taking care of his family, he enjoys brewing beer, fishing and hunting too
| || David “Duke” Dukeshire-Purchaser, Rounds Chef |
David “Duke” Dukeshire has been with the club collectively for nine years. His main responsibility is purchasing and receiving, however, he is able to and has filled any position as needed in the kitchen. Duke has been cooking for 16 years and is a Culinary Institute of American Graduate. What inspires Duke most is making people happy through cooking. “Cooking is a direct representation of oneself”. He has fun!
In his spare time, Duke enjoys hunting, fishing and hiking and spending time with his wife Megan and three kids – Bryce, Kadyn and Laindyn. The Dukeshires have 2 dogs and a Flemish giant rabbit.
| || Charles Barnes-Rounds Chef |
Charles has been with the Club since May 2018 and brings over 20 years of experience. In the absence of an executive Chef, he has stepped up to the plate in a leadership capacity. He is well rounded and brings a level of camaraderie and respect to the kitchen operation. Charles has two young adults at home, 15 and 17 years old, has two dogs-Diesel and Zoe and enjoys racing cards, riding motorcycles, snowmobiles and “playing with his mud trucks”.
| || Trenton Henault-Lead Line Cook 12/13/17 |
Trenton has been with the Club since December 2017 and has been cooking for approximately six years. Spending time with his grandmother cooking Italian meals gave him the inspiration to become a cook. When asked where he sees himself in five years, Trenton responded “Cooking in New York City, or Japan”. His favorite cuisine to prepare is Asian Influence. In his spare time he enjoys hiking and snowboarding, and spending time with his four birds, three hedgehogs, Dog-Lola, his snake and his lizard.
| || Brooke Benton-Cold Line Cook-7/23/17 |
Brooke has been with the Club since July of 2017 and started cooking when she came to the Club. Prior to her position here at the Club she worked for a Nursing home serving the residents. She loves her position as salad maker and finds cooking to be relaxing. She said that she enjoys the Club’s learning environment. When asked what she enjoys cooking the most, Brooke responded that she enjoys “cooking potatoes”. “There are so many different potatoes with so many different textures!”. In Brooke’s spare time she enjoys spending time with her three dogs-Larka, Harley and Max, her rabbit and her snake, Kevin.
| || Ray Streeter-Sautee/Grill Cook 9/14/18 |
Ray started with the Club most recently, in September of 2018 and has been cooking for five years. His inspiration to be a cook came from his single mom who was a server, he would help her out a lot and quickly became “addicted to the chaos”. In Ray’s spare time he enjoys cooking for his family, playing video games, hiking and spending time with his dog, Sibowitz. His favorite cuisine to work with is Seafood.
| || Ben Flanders-Banquet/Rounds Cook 6/2/16 |
| || John Worth-Base Lodge Cook 12/18/14 || || Adam Laraway-Lead dishwasher/Rounds Cook 6/5/15 |