Mark Brown, CEC, AAC, is in his sixth season as Executive Chef of Bald Peak Colony Club in Melvin Village, NH. In that time, Brown’s impacted the culinary program in terms of menu but also the culture, and the club celebrated its centennial anniversary. Now, Bald Peak is gearing up for a major, clubwide renovation—roughly $30 million—set to begin in October, which includes a larger footprint for the kitchen.
The timeline is 18 months, notes Brown, “so we’ll operate out of tents and food truck trailers for an entire season, Memorial Day to Columbus Day, and then the following spring, in 2028, we’ll open in the new facility.”
Brown’s been involved in several club renovations in the past, he says, though “nothing quite as ground-up as this one.”
“One of the things I’m really hoping to achieve is more of a member interactive space, too; my office is going to be designed as almost like a showcase corner office,” he says. “It’ll be a high-top that seats six people that’s open to the members.”
Members can come in for lunch and overlook the banquet and a la carte kitchens.
“It’ll be an activity, kind of a dinner and a show,” he says. “So that’s very unique, but it … will also kind of challenge our employees, our our cooks and chefs in the kitchen, to step up and and be more aware of [their surroundings].”
