Culinary Chefs At The BALSAMS

1-800-255-0600

Far more than a lovely place to stay, The BALSAMS Grand Resort and Hotel is a gracious home away from home. Surrounded by the tranquility and natural beauty of the rugged New Hampshire mountains, The BALSAMS provides an environment that is at once uncomplicated, yet sophisticated in every way. Awaiting guests is the full BALSAMS experience, where inviting accommodations, the famous breakfast buffet, exquisite five-course dining, mountain bike and boat rentals, golf greens fees and live entertainment are a part of each visit.

Culinary Apprenticeship Program | Cooking Classes | Upcoming Events | Culinary News | Meet our Chefs | Signature Recipes

The BALSAMS Culinary Team:

Meet The BALSAMS new Executive Chef, Josh Berry

Watch video below.

Patricia Tallmage, CSC

Garde Manager

Patricia graduated from The BALSAMS Culinary Apprenticeship Program in 1997, after which she traveled to Switzerland for special studies in chocolate making. Her externships include The Wigwam in Arizona, Sheraton Tara in Nashua, NH; the Williamsburg Inn in Virginia; the Park Plaza Hotel in Boston; The American Club in Wisconsin; and The Cloister at Sea Island, GA. She joined the Balsams in 1997 as a Sous Chef, and was promoted to Assistant Garde Manger in l999. In 2001, she received the Chef of the Year Award and, in 2002, the Charles Carroll Award. She is currently the treasurer of the local ACF Chapter NNH.

At The BALSAMS, there is a long-standing tradition of culinary excellence. Our experienced team is lead by the talented & experienced individuals listed below. For more information, please call 1-877-255-0600.