As VT’s Culinary Resort, The Essex Resort & Spa is pleased to offer two restaurants for your dining pleasure along with a wide variety of fun, hands-on classes for all abilities in Cook Academy.
Amuse offers sophisticated dining in a casual atmosphere. The Essex Resort & Spa's signature restaurant, Amuse is actually two restaurants in one. Savor a Chef's Table experience or order from our Seasonal Menu.
The Tavern provides the best of traditional pub fare. The menu is inspired by the finest local ingredients, many of which come from our own organic gardens. Enjoy your meal with a selection from our award-winning wine list, our extensive list of Vermont microbrews, or a specialty cocktail.
Cook Academy our onsite cooking class program, gives you a chance to work with our renowned chefs in the fun atmosphere of our intimate classroom kitchen. Our classes offer a low-pressure, hands-on culinary experience where you can enjoy learning new techniques or honing the skills you already have.
A graduate of the Pennsylvania Culinary Institute of America, Chef Calley is a native of Michigan who came to Vermont five years ago to further his love for locally-sourced, European-inspired cuisine. The former owner of Vermont's renowned Hearth and Candle Restaurant, Chef Calley focuses on blending the ingredients from The Essex's own gardens into his own culinary creations.
Chef Frost studied culinary arts at the esteemed Le Cordon Bleu in London before returning to her native Vermont. She honed her craft in a number of local hotspots, including The Kitchen Table in Richmond, and at Shelburne Farms. Chef Frost thrives on infusing fresh, local ingredients into her creations and is pleased to be able to share her knowledge with guests at Vermont's Culinary Resort.
Chef Edwards became interested in cooking as a child watching his mother in the kitchen. Growing up in the times of fast food explosion, Nate instead watched his mother cook with fresh produce from the garden and other local ingredients; he learned at a young age that cooking with fresh ingredients versus processed foods gives you a much better product. His passion for food led him to work in local restaurants in Vermont, including Waterbury's The Reservoir Restaurant and tap room before arriving at The Essex.