WARREN — Sugarbush Resort’s restaurant in the Lincoln Peak base area Rumble’s Kitchen has been revamped into the new Rumble’s Bistro & Bar.
The new restaurant focuses on simple food done right, with a come one, come all type feel.
This comes on the heels of new additions to the culinary management team, Stephane Ohayon, Vice President of Food & Beverage, and Vanessa Davis, Executive Chef at Rumble’s Bistro & Bar.
The goal, according to Ohayon and Davis, is to leave every palate satisfied while serving an array of dishes blended from Ohayon’s European influence and Davis’s New England influence.
Ohayon, who grew up in France, had his first culinary gig in his father’s restaurant, and although in college he studied international business, the hospitality industry became his passion and career.
“I believe you need to take what the earth gives you, enhance it and try not to distort it too much,” said Ohayon. “I’ve inherited a great team, and I expect us to only get stronger moving forward.”
Over the years Ohayon has owned three restaurants in Breckinridge, CO, Seattle, WA, and the Dominican Republic.
He also has plenty of experience in the ski industry having been the F&B Director at Keystone, as well as the VP of F&B at Alyeska.
Davis has done various culinary jobs in Vermont and New Hampshire including J. Morgan Steakhouse in Montpelier, The Essex – Vermont’s Culinary Resort & Spa, The Eagle Mountain House & Golf Club where she served as Executive Chef, as well as for Kimpton Hotels’ Copper Grouse.
“There was a lot of trust and belief behind me in my past jobs,” said Davis. “It really allowed me to experiment and learn, which I think will pay big dividends here at Sugarbush.”
Currently, Rumble’s Bistro and Bar is open daily for breakfast, as well as dinners Wednesday to Sunday, but during the winter season they’ll be open daily for breakfast and dinner with lunch on weekends and holidays.