Get to know our Food & Beverage Director, Patrick McCarthy

Q: How did you get started in the Food & Beverage Industry?

I started in the industry as a dishwasher when I was a 15-year-old high school student, I fell in love with the business, and I found it exciting and rewarding. I quickly rose through the ranks and worked as a chef at Inns in Connecticut including the Griswold Inn in Essex, and the Gelston House in East Haddam. I came to Lord Jeff as Executive Chef from the Gelston House. I opened and operated two successful local restaurants for more than twenty years – Jakes in Northampton; and, White Salmon Grille in Sunderland.

Q: What excites you the most about joining our Inn on Boltwood Food & Beverage team?

It really brings me back to my roots. Inns such as this are the heartbeat of the community and the team at the Inn truly cares about the experience, they deliver each and every day.

Q: What makes Inn on Boltwood unique compared to other venues you’ve previously worked at?

There is a uniqueness in the affiliation between Amherst College and the Inn. I think it helps to keep the mission of the Inn in focus, that being to serve the community and guests traveling to the Pioneer Valley in a gracious and hospitable manner.

Q: What is your favorite dish at the Inn on Boltwood?

I would have to say the Salmon Niçoise, it’s a wonderful combination of fresh vegetables, perfectly grilled fresh salmon, and a light mustard vinaigrette.

Q: What is something that others would be surprised to know about you?

In 1986, I was the executive Chef at what was then The Lord Jeffery Inn, I was part of the team that reopened the inn after a yearlong shutdown.