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.
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.