BENCHMARK, a global hospitality company, has appointed Henry Wallace director of food & beverage for The Essex – Vermont’s Culinary Resort & Spa, a Gemstone Collection property located minutes from downtown Burlington in the foothills of the legendary Green Mountains. Nic Barger, general manager, made the announcement.
“I am very pleased to welcome Henry to our resort,” said Mr. Barger. “He comes to us with broad industry experience and solid academic credentials that will serve our culinary resort extremely well.”
Henry Wallace was most recently director of food & beverage and executive chef for the Ames Boston Hotel, a Gemstone Collection property located in Boston, Massachusetts. Previous to this, he served as executive chef and executive sous chef for the Westin Waltham Hotel of Waltham, Massachusetts, and earlier as executive chef for the Tewksbury Country Club of Tewksbury, Massachusetts.
Mr. Wallace is a graduate of the Culinary Institute of America at Hyde Park, New York. He has relocated to Essex, Vermont.