Meet Our Resort Chefs

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.

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 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.