Chef  Daniel Chassare has worked his way up through many well-known restaurants in the Saratoga area, including Scallions, the Bread Basket, and The Wine Bar. Starting as Kitchen Manager and working his way to his current role as Head chef at The Merry Monk, he has a unique dynamic working in the culinary scene.


As a Colorado native transplanted to New York, Chef Michael Hinrichs has spent the past fifteen years working on his craft. A graduate of The Culinary Institute of America, winner of several ACF medals, Chef Hinrichs has been the Chef at such Capital District landmarks as: Jack’s Oyster House, The Inn at Erlowest, Riverstone Manor, and most recently Sperry’s. Since being with Mazzone Hospitality Michael was Executive Chef Prime Bar and Grill and most recently an Executive Banquet Chef with Saratoga National Golf Club.

Chef Gordon Sacks is the proud founder of 9 Miles East Farm. The farm focuses on growing safe, healthy vegetables and preparing high quality food for their customers. The farm is dedicated to making it easy for local citizens to eat nutritious food, and they take this into their own hands by delivering home grown meals and catering around the area.

This year we are excited to feature students from the ACC Culinary program at their own tasting station. Led by Chef Mathew Bolton, the program has a unique curriculum that is based on the opportunity for all students to experience all aspects and positions of the restaurant industry. From cooking, prepping, baking, expediting, ordering, costing, and managing, wine/beer pairings, bartending, serving, hosting; to taking reservations, the SUNY Adirondack Culinary Program offers a broad inside look at the restaurant field.


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