Putmans ParingBrian P. Sterner, CCC, PCII

Executive Chef

Gideon Putnam Resort, Saratoga Springs, New York

Delaware North Companies Parks & Resorts


Brian Sterner oversees all culinary operations at Gideon Putnam Resort as the property’s executive chef.  Sterner serves thousands of guests annually and recently helped Delaware North renovate Gideon Putnam Resort’s restaurant operations and launch the new and improved Putnam’s restaurant.  In this role, Sterner develops menus, hires and trains staff and oversees all day-to-day culinary operations at the historic property.


Sterner has been with Delaware North Companies since 2005 when he joined the company as executive chef at Top of the Falls Restaurant in Niagara Falls State Park. Sterner moved to Gideon Putnam Resort when Delaware North began managing the property in 2008.


Prior to working for Delaware North, Sterner held chef roles with The Steelhead Irish Pub and Restaurant in Lewiston, N.Y., Hotel Viking in Newport, Rhode Island and the Copperfield Inn at North Creek, N.Y.


Sterner received an associate degree in specialized technology from the Pennsylvania Institute of Culinary Arts.  He holds certifications with the American Culinary Federation as well as the Culinary Institute of America.  Sterner also contributed recipes to Delaware North’s 2006 cookbook, Pathways to Plate.






Friday October 30, 2009



(An Array Of Sam Adams Favorites)


A Taste of Cheddar – Cabot Creamery

Experience the aging cycle of Cheddar


12 month, 24 month, 36 month


Interpretive Dinner



(Samuel Adams Octoberfest)


Wertman Farms Butternut Squash Bisque

Toasted Pepitas, Pumpkinseed Oil



(Samuel Adams Cherry Wheat)


Bowman Orchards Waldorf

Dried Cherry Balsamic Reduction



(Samuel Adams Irish Red)


Ginger Rubbed Pork Rib Chop

Miller’s Crossing Fennel Raisin Chutney



(Samuel Adams Cream Stout)


Honey Fig Cake

Almond Tuille, Vanilla Bean Ice Cream, Kleinkill Farm Red Plum Sauce