Pete McKenny has been cooking professionally for over 25 years, reaching the corners of America. Born and raised in Dayton, Ohio, he took culinary arts as his ticket to explore. Working in some of the top-rated restaurants across the country, Ohio was the start. He worked at a French, 4-star-rated restaurant that ended up taking him to Portugal to a Michelin 2-star resort for a summer externship.
Once he returned to the States, he took his first out-of-state job here at Lake Martin at Willow Point Golf & Country Club where he worked for just over two years. There, he started to perfect his culinary style. After Alabama, Chef Pete took to the road and headed west to Washington state. There, he worked at a mountaintop resort, Sun Mountain Lodge, where he oversaw the AAA 4-Diamond dining room menu as the Executive Sous Chef and then took over as Executive Chef.
He was in the mountains for just over seven years when he decided to move forward with his career. He took the Chef de Cuisine position at The Turquoise Room at La Posada, a boutique resort in a small town called Winslow, Arizona. (There’s a little song about that town.)
Once Chef Pete thawed out from being in northern Arizona, he saw an opportunity to head back eastward to manage another AAA 4-Diamond resort in Stowe, Vermont, the Topnotch Spa and Resort. He was there when his former Chef, Chris Doggett called and invited him to be Executive Chef at SpringHouse.
When Pete is not in the kitchen cooking up feasts for our guests, he enjoys everything outdoors—from hiking with his pups to mountain biking, kayaking and just being out on the water to exploring everything this country has to offer.
Pete McKenny has been cooking professionally for over 25 years, reaching the corners of America. Born and raised in Dayton, Ohio, he took culinary arts as his ticket to explore. Working in some of the top-rated restaurants across the country, Ohio was the start. He worked at a French, 4-star-rated restaurant that ended up taking him to Portugal to a Michelin 2-star resort for a summer externship.
Once he returned to the States, he took his first out-of-state job here at Lake Martin at Willow Point Golf & Country Club where he worked for just over two years. There, he started to perfect his culinary style. After Alabama, Chef Pete took to the road and headed west to Washington state. There, he worked at a mountaintop resort, Sun Mountain Lodge, where he oversaw the AAA 4-Diamond dining room menu as the Executive Sous Chef and then took over as Executive Chef.
