Meet The Staff
Chef Brandon Scimeca
Interlaken’s Executive Chef and Food & Beverage Director
Brandon was born and raised just outside New Orleans, Louisiana. Needless to say, his love of food came at an early age. His love of restaurants and worldly food culture came in his early teens. He became obsessed with everything restaurant related. During high school he worked a various restaurants in Atlanta., most notably, Bacchanalia, the Top Rated Atlanta restaurant.
From there he attended the Culinary Institute of America. Upon Graduation he left the east coast and moved to California with only one goal, to work at Chez Panisse. Brandon moved out with just a suitcase and worked at Chez Panisse and later Oliveto. Many years before it was commonplace, he formed his love of seasonality, farmers markets, and product driven cuisine.
Brandon then went on a whirlwind tour of traveling, eating and cooking in France, Spain, Italy, New York, Chicago, and Sedona. Brandon and his wife Juliet wanted a slower pace and country setting to raise their family, so they relocated to the Berkshires and settled into the Interlaken Inn. Our cuisine is a representation of New American cuisine with explorations in traditional cuisines of the world.
Maitre d' Eric Stoetzner
Eric Stoetzner insures perfect service in Morgan's Restaurant. Eric has been an experienced chef for the past 25 years, 17 of which have been at the Interlaken Inn. He studied his culinary trade at the Culinary Institute of America in Hyde Park, New York and graduated in 1986.
Over the last several years he has had the desire to move from creating our guests' dining experience to cultivating it. His 'front of house' focus has been such a joy for him as he gets to know our guests on a personal level and helps them to enjoy their dining experience to the fullest. His table-side service, professional disposition, and culinary experience allow him to provide our guests with an outstanding dining experiences.
His passion and appreciation for food and wine has made him an important liaison between the kitchen and our diners. Eric ensures the utmost care and service for the guests at Morgan's Restaurant. You'll find that his unfailing charm and attention to detail will make a your visit special.
Chef Aaron Holst-Grubbe
Seeking an extraordinary dining experience? Aaron Holst-Grubbe has been perfecting his technique for years...
A dedicated chef with a passion for food. Aaron Holst-Grubbe's cooking ambitions began at the Interlaken Inn at the age of 19, when he was inspired to study at the Culinary Institute of America in Hyde Park, NY. Upon completion of his externship at the Hyatt in Hilton Head, South Carolina, Holst-Grubbe returned to the Interlaken Inn as a polished Chef in 2009.
His focus is on catering and banquets, and he especially enjoys the challenge of culinary creativity in great quantities. Aaron is now the Banquet Chef here at the Interlaken and takes great pride in providing outstanding meals for weddings and all of our social and corporate groups. He is a great asset to the Interlaken team.