Executive Chef David Haick joins culinary team at Whiteface Lodge

LAKE PLACID – David S. Haick has joined Lake Placid’s luxury Whiteface Lodge as executive chef, completing the culinary team that also includes chef de cuisine Gregory D. Barth and pastry chef Paul De Long. Together, they are responsible for the award-winning dining experience at KANU, the lodge’s signature restaurant, and its casual counterpart, KANU Lounge.

Haick has a passion for food and a desire to satisfy his guests through a vision that brings forth quality ingredients from local farms, purveyors and foragers. With quality products, his culinary team will transform those ingredients into a unique and exciting culinary experience.

He brings to his position an extensive background in culinary arts, including, most recently, his tenure as executive chef of The Mayflower Inn and Spa, a Relaix & Chateaux property in Connecticut. His culinary career also has included positions at the Chateau on the Lake Resort Spa and Convention Center in Branson, Mo., the Chase Park Plaza Hotel in Saint Louis, and The Hotel Hershey in Pennsylvania.

Haick has served as a chef instructor for the Lincoln Culinary Institute in Hartford, Conn., and a primary chef instructor at Le Cordon Bleu, College of Culinary Arts in Saint Peters, Mo., during which time he became a certified executive chef through the American Culinary Federation and a certified hospitality supervisor through the American Hotel and Lodging Association.

A graduate of the Culinary Institute of America, where he continues to serve as a student mentor, Haick also holds a bachelor’s degree in Food Systems Management from the State University of New York at Buffalo.

Gregory D. Barth, chef de cuisine

Gregory Barth is chef de cuisine at The Whiteface Lodge. Since joining the resort in March 2010, he has also served as interim executive chef, executive sous chef, and banquet chef Barth brings to his position 16 years of experience in fine resorts and restaurants throughout the Northeast and Mid-Atlantic. He moved to Lake Placid from Stowe, Vt., where he worked in the award-winning kitchens of Trapp Family Lodge, Topnotch Resort and Spa, and Mr. Pickwicks. Barth spent his early career in Blacksburg, Va., rising from assistant kitchen manager to executive chef of the Farmhouse Restaurant. He entered the culinary profession as night shift manager of Chanceys of Blacksburg in 1997.

Paul De Long, pastry chef

A veteran of several Relaix & Chateaux establishments, De Long joined Whiteface Lodge in February 2013 after a break from the restaurant world to teach advanced pastry arts at his alma mater, Paul Smith’s College in the Adirondacks. He was previously pastry chef at the Lake Placid Lodge (Relais & Chateaux), where he mastered and refined techniques that he had cultivated through years of culinary work in the kitchens of The Lodge at Woodcliff in Fairport, New York; Daniel Boulud’s DB bistro in Las Vegas; The Point on Upper Saranac Lake (Relais & Chateaux), New York; Noble’s Restaurant, in Charlotte North Carolina; and The Hostellerie du Moulin des Ruats in Burgundy, France.