Chef Brian Alberg
Brian Alberg, Executive Chef and Director of Food & Beverage, is a staunch supporter of the local food movement. He began his tenure at The Red Lion Inn in July of 2004, and began managing and operating The Williams Inn dining room and tavern as part of Main Street Hospitality Group’s holdings in May of 2014. He has established strong relationships with regional farmers and food producers and purchased more than $650K in local foods annually, a compelling contribution to our regional economy.
A graduate of the Culinary Institute of America (CIA) in Hyde Park, NY, he is an active member of the James Beard Foundation, Chefs Collaborative and Boston Chefs, and serves on the board of the Norman Rockwell Museum and the Railroad Street Youth Project where he coordinates the culinary arts program in the Berkshires. For two years, he was the President of the Board of Directors of Berkshire Grown, an organization dedicated to promoting the support of local farming and strengthening the relationships between local farmers and restaurants. Alberg is the founding chair of Berkshire Farm & Table, the organization working to promote Berkshire food culture, bringing culinary artisans, farmers and foodmakers to the table in the beautiful and historic Berkshires and Hudson Valley.
Alberg has participated in a number of speaking engagements and culinary demos including the Farming Our Future conference, Boston Globe Travel Show and classes at Williams College and the Broadmoor Bistro, the Shawnee Mission School District’s student-run restaurant in Kansas City, as part of the James Beard Guest Chef Series.
Alberg has appeared Good Morning America, Chronicle, NECN’s TV Diner with Billy Costa, Albany (N.Y.) News Channel 13, WWLP’s Mass Appeal and WGBY’s On the Menu! (Springfield, Mass.) He has been interviewed by Heritage Radio Network, Robinhood Radio and WAMC (Northeast Public Radio) and has been written about in The Boston Globe, Metroland, Hudson Valley Magazine and Gastronomica.
A native of Copake, NY, Alberg began his culinary career as an apprentice at the former l’Hostelierre Bressane. After graduating from the CIA in 1987, he oversaw the kitchens in a number of high-profile Berkshire restaurants. He left the area in 1993 to become Executive Chef at Dudley’s Restaurant in Westchester, NY, where he earned a “Very Good” rating from the New York Times and made his first appearance at the James Beard House.
Alberg went on to work as Executive Chef and later Director of Food & Beverage at the Saybrook Point Inn & Spa a AAA Four-Diamond property, where he was honored for the first time at the James Beard Foundation. Alberg then moved into the corporate world with Marriott where he helped open a number of hotels as well as create a Mediterranean menu with recipes and training information that was distributed to Marriott and Renaissance Hotels across the globe.