Chef Brian J. Alberg
Director of Food & Beverage and Executive Chef
Brian Alberg, Executive Chef and Director of Food & Beverage, is a staunch supporter of the local food movement in the Berkshires and Hudson Valley. He is a co-founder of Berkshire Farm & Table, an organization whose mission is to cultivate regional economic development through the advancement of food culture in the Berkshires. He began his tenure at The Red Lion Inn in July of 2004 and in the past nine years, has established strong relationships with regional farmers and food producers and purchased more than $650K in local foods annually, a compelling contribution to the Berkshire-Hudson economy.
Alberg is a member of the James Beard Foundation and serves on the board of The Norman Rockwell Museum as well as the Railroad Street Youth Project, which provides young people with the opportunity to explore the culinary arts alongside a professional chef. He is an active member of the Chefs Collaborative, contributed to their cookbook, which was published earlier this year, and participates annually in special event dinners. Alberg was selected as the guest chef in the 2012 Outstanding in the Field Dinner at Indian Line Farm, the first CSA in North America, and hosted the 2013 Outstanding dinner at Hancock Shaker Village, the living history museum that brings the Shaker story to life. In 2013, he participated in The Taste of WGBH Artisan Food & Wine Festival and will be participating in the Boston stop on the James Beard Foundation’s Taste America Tour and took home top prize in Boston’s American Lamb Jam in 2012.
A native of Copake, NY, Alberg began his culinary career as an apprentice at the former l’Hostelierre Bressane. After graduating from the Culinary Institute of America in Hyde Park, NY, 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 Old Saybrook 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. Alberg resides in Valatie, NY.