A graduate of the California Culinary Academy, Welch’s prestigious career includes time working at the James Beard Winning Jardinière restaurant in San Francisco under renowned chef Tracy Des Jardins and chef Douglas Keane. He has served as executive chef at Eleven North in Martha’s Vineyard and the AAA Four Diamond Bostonian Millennium Hotel. Welch also worked at the AAA Five Diamond Ritz-Carlton in Naples, the largest food and beverage operation for Ritz-Carlton in the United States, where he held several positions, including chef de cuisine of the grill room, banquet chef, and chef tournant for the entire resort. Welch also has experience as sous chef at Castine Inn, one of Food & Wine magazine’s Top 50 restaurants in the country (2002), and executive sous chef under Felino Samson at Bomboa, People magazine’s “sexiest restaurant in Boston.” He was named Lobster Chef of the Year for the state of Maine (2001).
A native of Maine, John Welch is excited to be back in New England after spending a number of years in Florida. “In a very short time, I have been inspired by the gorgeous landscape of Lakeville and surrounding area. I’m looking forward to the change each season will bring to our cuisine at Interlaken.” Chef Welch’s menu will feature various cuts of meats, chops, locally grown vegetables and fresh seafood. His style of cooking is simple and straightforward, allowing the farm-fresh ingredients to shine. “True farm-to-table cuisine is not complicated — it demands meticulous preparation with limited, yet surprising ingredients” says Welch. “Too many ingredients suffocates the dish and defeats the entire philosophy of farm-to-table.” John is excited to share his passion for food with Interlaken guests and local patrons of the restaurant.
Morgan’s serves dinner 7 nights a week and lunch Friday through Sunday.