About Our Team

Our Commitment

"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"

Our Team

Brandon Schatko, Executive Chef

Brandon Schatko comes to the Whiteface Lodge from Detroit, Michigan. After working with some of Michigans top chefs , he quickly rose through the ranks of Detroit’s burgeoning food scene to become one of Motor City’s youngest Executive Chefs at age 21. As Executive Chef at the world-famous Top of the Pontch, Brandon was named Best Chef—2016 by the Detroit Metro Times. Brandon grew up in a tightknit, Polish/Italian/American family steeped in robust culinary tradition; his dad is an excellent home cook and his grandfather was a well-known and respected butcher. Brandon describes his cooking style as being “a little bit country and a little bit rock and roll”, and finds his passion from cooking everything from scratch with the best possible product available. Brandon believes that it’s not about the frills, but flavor, technique, and consistency that make a good dish. “Humility,” he says, “Comes before ego.”

Adam Bechard, Chef de Cuisine

Adam Bechard joined The Whiteface Lodge team in 2015. As the Lodge's Chef de Cuisine, Adam works tirelessly to showcase his talents and highlight his appreciation for expertly crafted dishes. After graduating from The Culinary Institute of America (2012), Adam honed his skills as a sought-after personal chef, as well as in some of the best kitchens in America, including the Waldorf Astoria and Relaix & Chateau branded properties. A confirmed oenophile, Adam's love and appreciation for fine wine is evident in his desire to always find the right bottle to pair with his varied dishes. An avid outdoorsman, Adam was raised in the small town of Champlain, New York, and has a great appreciation for all the Adirondacks have to offer. Adam notes his cuisine is a fusion of French, Latin, and Asian with a playful twist on rustic Adirondack fair.

Molly TenEyck, Executive Sous Chef

Molly TenEyck is the Executive 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 6 years and has seen her career steadily climb from Breakfast and dinner cook, too Executive Sous Chef.