Robert Burnell has been appointed as Executive Chef at Red Lion Inn
Robert Burnell has been appointed Executive Chef of all dining venues at the Red Lion Inn. In his new role, Burnell oversees the day-to-day culinary operations of the Main Dining Room, Widow Bingham's Tavern, the Lion's Den, and the seasonally open Courtyard.
In addition, Chef Burnell will collaborate with Brian Alberg, Vice-President of Culinary Development on all future food and beverage-related development, including specialty menus for Inn guests and private parties.
With nearly 20 years in the food, beverage and hospitality industries, Robert Burnell was previously the Executive Chef at Gedney Farm in Marlborough, MA. With a passion for clean cooking and eating, coupled with expertise in modern food trends, Burnell revamped menus to incorporate locally sourced items, along with gluten-free, vegetarian and keto options for diners. He also delivered exceptional client experiences for weddings, community events, and private dining.
Additional hospitality experience includes five years as a property developer for Berkshire Hotels Group during which he implemented construction projects for both hotels and restaurants.