Main Street Hospitality most storied property, The Red Lion Inn, has named Chef Jon Sterrett Executive Chef at the historic inn, where he will oversee all culinary operations, including the Main Dining Room, Widow Bingham’s Tavern, the Courtyard (seasonal) and the Lion’s Den (reopening Fall 2021), along with menu direction for catering and private events. Drawn to the Inn’s traditions and history, Sterrett will approach this next chapter with respect and innovation, balancing what is known and loved, with what is unexpected and yet to be discovered.
“We’re thrilled to welcome Chef Sterrett to the Red Lion Inn family,” says Sarah Eustis, CEO of Main Street Hospitality, and third generation family steward of The Inn. “The Red Lion Inn has long been the center of community in the Berkshires, and a culinary destination. Chef Sterrett’s creative approach, strong leadership, and understanding of our culture make him a great fit.”
Chef Sterrett seeks to introduce modern, fresh fare into the traditional setting. His new dishes will debut alongside The Inn’s must-have New England classics, New England Clam Chowder and the famed Turkey Dinner. Honoring the Fitzpatrick family’s stewardship of the Red Lion Inn, Chef draws inspiration from French fine dining with the Halibut with Corn and Roasted Tomato Chowder, Fried Panisse and Pecorino Crisp. The menu will continue to evolve with the change of season and availability of local farmers’ market offerings. For the Fall, Chef is working on a unique oyster preparation and a playful take on beef tartare. The wine list, featuring over 300 selections, is a perennial recipient of Wine Spectator’s Award of Excellence.
“This food is a love letter from the Red Lion Inn to the Berkshires and I’m honored to have the opportunity to build upon such a beloved menu,” said Chef Jon Sterrett. “I’m not pioneering the next trend here; I’m simply using the best regional ingredients and finding moments to inject a bit of playfulness that will surprise and excite the next generation to fall in love with the Red Lion Inn.”
Originally from Pittsburgh, Chef Sterrett got his start flipping burgers at McDonald’s and worked his way up through the ranks, becoming Executive Chef at Nordstrom Marketplace Cafe before moving on to the Fairmont Pittsburgh. He became Sous Chef at the award-winning Superior Motors restaurant followed by Head Chef at Senti Restaurant and Wine Bar and Executive Chef at or, The Whale in the Distrikt Hotel. He’s had the pleasure of working alongside Chefs from all over the world, exposing him to a variety of cooking styles and ultimately shaping his culinary ethos and team-oriented mentality. An amateur drummer, Jon relocated to The Berkshires with his wife, Jen Gelormino, and is living in Lenox.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.