Meet Our Resort Chefs
Larry Johnson
Executive Chef
Chef Larry Johnson is a graduate of the University of New Orleans and Apprenticeship Program with Intercontinental Hotels, and brings over 25 years of culinary experience from four-star hotels to exclusive country clubs. Chef Larry was born in Cuba and raised in New Orleans, where he learned from many of the cities famous chefs. Over the years he has worked in places like Miami, Michigan, the Virgin Islands, Memphis and now the The BALSAMS. He feels that his travels have contributed to his becoming a very diversified chef, allowing him to expand his knowledge of regional cuisine and helping him meet the needs of many different types of clientele. His personal favorite styles include Classical French, Mediterranean, Caribbean and wild game preparations.
Kader Temkkit, FMPC
Executive Pastry Chef
Chef Temkkit began his career in baking and pastry at the age of fifteen. At that time he entered a school apprenticeship program that required work at a bakery/pastry shop business as part of his studies. Kader was employed at the patisserie Marchetti in Calvi, Corsica. During that same period he was employed at the La Bonbonniere as apprentice pastry chef and demi-ouvrier pastry chef. Following his apprenticeship Chef Temkkit fulfilled his civic duty by serving in the military for one year. At the age of twenty-six he received his Masters in pastry from the regarded Chambre des Metiers due Vaucluse, Avignon, France. After acquiring his master's degree he came to the United States where he held the position of Executive Chef at the Hotel Sofitel in Rosemont, Illinois. After working for three years he accepted a position at The Culinary School at Kendall College in Evanston, Illinois finally realizing his dream of becoming a chef instructor for the next 15 years. Chef Temkitt then journeyed his way to the Balsams Grand Resort Hotel, as a Executive Pastry Chef, with over 33 years of experience and the full support of his wife Nadine and their children Celine, Elise, Guillaume, Therese and Gianna.
Steve Learned, CCC
Chef de Cuisine
A second generation employee, Steven grew up in the Balsams kitchen. He is a graduate of the Culinary Institute of America, as well as Florida National University where he received his Bachelor's Degree in Hospitality Management. He has worked as Executive Chef in the Park Terrace Hotel in Washington, DC, at the DoubleTree Hotel at Tyson's Corner, Virginia and Gibson's American Grill in Indianapolis, Indiana. Steve returned to the Balsams in 1998. He is currently President of the Balsams Culinary School, Inc., a culinary apprenticeship program run at the resort and certified by the American Culinary Federation and Department of Labor. Steven has served as the coach of the apprentice competition team since 1999. He was named Chef of the Year by the Northern NH Chapter of the ACF in 1999 and currently serves as its President.
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.
