Two rising star chefs have joined The Lake House on Canandaigua, elevating a culinary program already known for its exceptional Finger Lakes cuisine and its deep-seated commitment to local producers. Newly appointed executive chef Steve Eakins and executive baker John Bard join Lake House’s food and beverage director Nicholas Massimilian at the helm of a dynamic young kitchen team serving Lake House’s signature modern American restaurant Rose Tavern, local favorite Sand Bar, the cozy Library Bar and the seasonal Pool Bar.
Their arrival at Lake House marks a return to their hometown roots for both Eakins and Bard, whose culinary careers have followed similar arcs. Both gained an early passion for cooking during childhood, inspired by the home-cooking traditions of their families. And both worked in local restaurants before honing their craft in some of the nation’s hottest culinary destinations—Manhattan for Eakins and Austin, Texas for Bard.
The new team is already building on Lake House’s local partnerships, launching a series of monthly wine pairing dinner events at Rose Tavern that showcase the exceptional wines of the Finger Lakes growing region. The first, held in January, featured local Riesling producer Red Newt Cellars, with the wines of Hermamn J. Wiemer, Buttonwood Grove Winery, and 680 Cellars slated for the spotlight in February and March, respectively.
The team has also introduced a new light menu for the Library Bar, including house-baked pastries at breakfast, served with specialty coffee drinks featuring locally roasted beans from Joe Bean Coffee Roasters. In the evening, a choice of farmstead
