With autumn mere weeks away, The Point is pleased to announce a new executive chef and seasonal events to entice guests to enjoy the coziest time of year in the Adirondack Mountains. Secluded on 75 acres of the former Great Camp of William Avery Rockefeller II on Upper Saranac Lake, the first Relais & Châteaux in North America invites travelers to relax, unplug, and feast upon an all-inclusive wealth of activities and amenities any way they desire, while enjoying the “house party” atmosphere that pervades the estate.
New Talent Leading the Kitchen
Communal dining is an essential ingredient of enjoyment at The Point, with dinner in particular, fashioned as a nightly event and fully stocked bars arrayed throughout the property. Now overseeing all aspects of The Point’s dining experience is newly appointed Executive Chef D’Anthony Foster. A native of South Texas, Foster has been an anchor of the food-and-beverage operation since arriving at the property as Pastry Sous Chef in 2014. He rose steadily through the ranks of the kitchen brigade while developing his own unique style that blends savory and pastry techniques, honors the authentic flavors of ingredients, and draws from his southern roots and fondness for international cuisines. In keeping with tradition, Foster is dedicated to elevating the world-class cuisine of the property while enhancing the skills of his colleagues the way his predecessor enhanced his.
“Autumn in New York will be on the table throughout the season as we take inspiration from fresh produce harvested at local farms and source exquisite ingredients from around the world,” said Foster, who believes strongly in continuing to develop his own culinary creativity while setting tables throughout estate with dishes that are both exciting and memorable for guests. “I’ve come a long way at The Point and am so excited to continue the resort’s culinary tradition while incorporating my new ideas and favorite dishes. I look forward to continuing to provide a special home away from home for our guests for years to come.”
