About Our Team
"To remain the best food and beverage team in the Adirondacks by exhibiting the essence of quality and product presentation, to create guest loyalty one glass, one platter and one plate at a time.
To constantly strive and improve our growing food and beverage reputation, with a highly elevated standard through professionalism, team work, food integrity and a commitment to excellence"
David S. Haick, Executive Chef
David Haick is the executive Chef at the Whiteface Lodge and has a passion for food and a desire to satisfy his guests through a vision that brings forth quality ingredients from local farms, purveyors and foragers. With quality products, his culinary team will transform those ingredients into a unique and exciting culinary experience.
He brings to his position an extensive background in culinary arts, including, most recently, his tenure as executive chef of The Mayflower Inn and Spa, a Relaix & Chateaux property in Connecticut. His culinary career also has included positions at the Chateau on the Lake Resort Spa and Convention Center in Branson, Mo., the Chase Park Plaza Hotel in Saint Louis, and The Hotel Hershey in Pennsylvania.
Haick has served as a chef instructor for the Lincoln Culinary Institute in Hartford, Conn., and a primary chef instructor at Le Cordon Bleu, College of Culinary Arts in Saint Peters, Mo., during which time he became a certified executive chef through the American Culinary Federation and a certified hospitality supervisor through the American Hotel and Lodging Association.
A graduate of the Culinary Institute of America, where he continues to serve as a student mentor, Haick also holds a bachelor's degree in Food Systems Management from the State University of New York at Buffalo.
Gregory D. Barth, Chef de Cuisine
Gregory Barth is chef de cuisine at The Whiteface Lodge. Since joining the resort in March 2010, he has also served as interim executive chef, executive sous chef, and banquet chef. Barth brings to his position 16 years of experience in fine resorts and restaurants throughout the Northeast and Mid-Atlantic. He moved to Lake Placid from Stowe, Vt., where he worked in the award-winning kitchens of Trapp Family Lodge, Topnotch Resort and Spa, and Mr. Pickwick's. Barth spent his early career in Blacksburg, Va., rising from assistant kitchen manager to executive chef of the Farmhouse Restaurant. He entered the culinary profession as night shift manager of Chanceys of Blacksburg in 1997.
Jarek Wysocki, Executive Pastry Chef
Jarek Wysocki is the Executive Pastry Chef at The Whiteface Lodge and has an international background with baking and pastries. He is a graduate of the Secondary School of Culinary Arts in Gdansk, Poland, received an Associates of Science, F&B management from the Institute of Applied Science & Technology, Saskatchewan, CA and holds a Baking Certificate from the Culinary Institute of America in Hyde Park, NY. Wysocki has held many titles from; chef, production manager, baker, pastry chef and chef owner. For 8 years Wysocki was the chef owner of Babycakes Bakery Café in Poughkeepsie, NY.
Molly TenEyck, Jr. Sous Chef
Molly TenEyck is the Jr. Sous Chef at The Whiteface Lodge. She was Born and raised in Brasher Falls NY. TenEyck is a graduate of Johnson & Wales University where she received an associates in Culinary Arts and a bachelors in Food Marketing. Upon completion of college TenEyck returned home and started her culinary career at the Whiteface Lodge. TenEyck has been employed at the Whiteface Lodge for the past 4 years and has seen her career steadily climb from Breakfast and dinner cook, too junior sous chef.