JOHN WELCH, EXECUTIVE CHEF
Morgan’s Restaurant at Interlaken Inn welcomed John Welch as Executive Chef and Food & Beverage Director in December 2015. Before joining us at Interlaken, John was executive chef at Avenue5 in Naples, Florida and Wentworth by the Sea, the AAA Four Star, Four Diamond Marriott hotel in New Castle, New Hampshire, bringing more than 22 years of culinary experience to Morgan’s, the acclaimed farm-to-table restaurant at Interlaken Inn.
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 look forward to the change each season brings to our cuisine at Interlaken.” Chef Welch’s menu features 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 loves 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.
The Chef's Corner
Read the monthly Q & A from Chef John Welch
our local farm partners
Thank you to the local farms and
businesses who make our
farm-to-table concept possible:
Q Farms, Sharon, CT
Great Hill Blue, Marion, MA
Paley’s Farm Market, Sharon, CT
Wike Brothers Farm, Sharon, CT
Zinke’s Farm, North Canaan, CT
MX Morningstar Farm, Copake, NY
Farm Girl Farm, Egremont, MA
Sky Farm, Boston Corners, NY
Equinox Farm, Sheffield, MA
Ellsworth Hill Orchard & Berry Farm, Sharon, CT
Cedar Hill Farm, Amenia, NY
Whippoorwill Farm, Lakeville, CT
Stephen Kaye Grass Fed Beef, Millbrook, NY
Barlow Beef, Sharon, CT
Feather Ridge Farm, Elizaville, NY
Sprout Creek Farm, Poughkeepsie, NY
Old Chatham Sheepherding Creamery, Old Chatham, NY
Berkshire Blue, Great Barrington, MA Shelburne Farm, Stow, MA
Berkshire Mountain Distillers, Sheffield, MA
Barrington Brewery, Great Barrington, MA
Harney & Sons Tea, Millerton, NY Coffee-Tea-Etc., Goshen, CT
Our own garden at Interlaken