Culinary Chefs At The BALSAMS

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The BALSAMS Culinary Team:

Meet The BALSAMS new Executive Chef, Josh Berry

Watch video below.

Chef Joshua Berry

Executive Chef

Chef Joshua Berry was born and raised in Maine and started his culinary classes at Lake Region High School. Josh started the BALSAMS apprenticeship program in 1994, some of his internships took him to Colorado, Louisiana, Wisconsin, North Carolina, Philadelphia, Florida and Vermont. Josh graduated the apprenticeship program in 1997 as Apprentice of the Year. Josh spent the next year working in Luzern Switzerland, at the Hotel Astoria, then traveled to Italy before returning to the United States. Josh then ran the fine dining restaurant at the Sea Pines Resort in Hilton Head Island, South Carolina, then as Assistant Executive Chef of the Gold Strike Casino in Mississippi. One year later Josh took the Executive Chef position of the Memphis area premiere, luxury inn, Bonne Terre. In the fall of 2004 Josh moved to Essex, Connecticut where he spent the next 4 years as the Executive Chef of the historic Griswold Inn. Josh lives in Dixville Notch, New Hampshire with his wife Kim and two daughters, Sara and Jill.

Christopher Harmon

Chef de Cuisine

Chris is a graduate of the BALSAMS apprenticeship program. A Maine native, he joined the BALSAMS team in 1994. In 1996, he received the honor of Apprentice of the Year. Upon graduation in 1997 he stayed on as a Sous Chef. In 1998, Chris received the ACF Chapter Chef of the Year award. In 2000, Chris took on a Sous Chef position at the Pink Elephant restaurant in Boca Grande, Florida. In the spring of 2001, Chris returned to the BALSAMS as Executive Sous Chef. During this time he helped coach two Jr. culinary teams and assisted in the Jr. Culinarian of the Year competition in association with the ACF. In 2005, reuniting with BALSAMS alumni, Chris left to become Chef de Cuisine of the Griswold Inn in Essex, Connecticut. In the summer of 2009 Chris rejoined the BALSAMS team once more as Chef de Cuisine, in hopes of giving back to the BALSAMS the experience it gave him. Chris currently resides in Dixville Notch, New Hampshire.

Mathew Holland

Executive Pastry Chef

Matthew was raised in Twin Mountain New Hampshire. Growing up, his father owned and operated a family restaurant and motel business. It was from his roots that spurred his interest and love for the culinary world. In 2000 Matthew was accepted into the prestigious BALSAMS Culinary Apprenticeship Program. While an apprentice Matthew had the opportunity to travel the United States training at several prestigious resorts. Upon completion of his apprenticeship, Matthew stayed at the BALSAMS to train under his mentor Stephen D James CMB in the bakery rising to Pastry Sous Chef. In 2006 Matthew assumed the position of Resort Executive Sous Chef at the Mount Washington Resort in Bretton Woods, while there he helped in the resort to obtain a Four Diamond Dining Rating. In 2009 Matthew became the Executive Chef at Bonta Restaurant in Hampton NH helping to reestablish Bonta as one of the premier Restaurants on New England's Northern Seacoast. In January 2010 Matthew had the honor to return to the BALSAMS as Executive Pastry Chef fulfiling a dream of being a Senior Chef at The Balsams.

At The BALSAMS, there is a long-standing tradition of culinary excellence. Our experienced team is lead by the talented & experienced individuals listed below. For more information, please call 1-877-255-0600.