Celebrated chef joins Chef Ben Bird at The Gould

The Gould Hotel and Hospitality Concepts Group are pleased to announce that locally celebrated Chef Chris Kuhns has joined the organization as the company’s Executive Chef. In this role, Kuhns joins the Gould’s current Chef, Ben Bird, to continue the exciting growth and development of the beloved Seneca Falls icon’s menu. Kuhns, a native of the Finger Lakes, brings over 22 years of culinary hospitality. With certified French study, over five years as Executive Chef of the Sherwood Inn of Skaneateles, and more than a decade as proprietor of Phoebe’s Restaurant in Syracuse, Kuhns understands local cuisine. He has proven himself time and again with an array of weddings accolades, off-site caterings and he has been honored with local and regional culinary achievements to include The 2014 OCC Iron Chef Competition, The Best Dish at the 2014 Taste of Syracuse and a myriad of laudatory local food critic reviews.”As the Finger Lakes region continues to grow, The Gould has become a place to be. People want a friendly atmosphere with the highest quality products and they want it paired with local wines, beer and spirits. We want to continue to grow that experience for both the locals that love Seneca Falls and visitors to the region.” said Kuhns. With new bar, lunch, dinner and small plate tasting menus, the Gould will have well priced options for everyone. Hospitality Concepts Group, led by President William (Ben) Eberhardt III, operates The Gould. Partnering with the hotel owner J&J Properties, the Group has succeeded in returning the hotel to its former glory as a premiere destination in the Finger Lakes. “We love the property, the town loves the property, it’s our charge to be hosts and stewards for both,” said Eberhardt. “This partnership will make that relationship even stronger. Through The Gould, We will continue to bring Seneca Falls to the forefront of the burgeoning growth in the Finger Lakes.”Eberhardt founded Hospitality Concepts Group following a military career and after several years working in hospitality management with his father. The company, which manages hospitality properties throughout New York State, boasts a dynamic leadership team and a first class staff which Eberhardt credits for all its success. Excited to add Kuhns to the Grou’s roster, he says, “Chris has always been a significant part of our effort to grow great Central New York offsite catering and hospitality for many years. He is a natural fit for our company and our family.”In addition to their partnership at The Gould, Kuhns and Hospitality Concepts Group are launching a new catering division with a mobile kitchen to serve parties, weddings, and corporate events throughout Central New York. The group will be fully operational by March 1st 2015 and is currently booking weddings for the Summer of 2015. For more information, please visit www.thegouldhotel.com.

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