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HOTELS & INNS |
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Chef Leonard Mott Le Chambord |
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When Chef Leonard (Lenny) Mott graduated from Hyde Park's Culinary Institute in 1981, he chose to remain in the region when other students sought fame and fortune in Manhattan and beyond. It proved a wise move. Today's Hudson Valley abounds with chic farms, vineyards and restaurants. And Chef Mott, celebrating 10 years with Le Chambord Inn, helped engineer this culinary transformation.
Scallop Timbale with Brandied Crayfish Sauce |
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A Hudson Valley native, Mott grew up on the river's western bank, not far from where French Huguenots planted America's first vineyards. He brings to his repertoire an appreciation of local wines, plus a taste for great vintages, as evidenced in numerous wine pairing dinners which he has orchestrated with the spoils of innkeeper Roy Benich's award-winning cellar. Whether featuring a Baron de Rothschild or a Millbrook Cabernet, chef Mott's winemakers dinners, such as a recent dinner prepared with former White House chef, Pierre Chambrin, have won accolades from magazines, including The Wine Spectator and Country Inns.
With a style described as French Nouvelle, chef Mott counts among his fans corporate CEOs and Vintage Hudson Valley cooking class students. He is equally comfortable preparing a romantic dinner for two or a gala event, such as last year's invitational dinner at the prestigious James Beard Foundation. |
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