New Executive Chef at the Mirror Lake Inn Resort and Spa

LAKE PLACID, N.Y. – The Mirror Lake Inn Resort and Spa is proud to welcome Paul Sorgule as the executive chef of its award winning Averil Conwell Dining Room and Terrace Suite Lounge & Pub. Chef Sorgule is a leader in culinary pursuits and the former dean of culinary arts and hospitality management at Paul Smith’s College where he taught for over 26 years.

During his tenure, Chef Sorgule designed the original associate in culinary arts degree and continued to work hard to bring about positive changes to both the Paul Smith’s culinary arts program and the profession. By 1995, the program was the largest in the college. In 1998, he was instrumental in establishing the first four-year baccalaureate program in culinary arts at Paul Smith’s, one of the first such degrees in the country.

Chef Sorgule is also responsible for teaching many of today’s culinary industry leaders. Some of his notable past students include: Paul Ozimek, sous chef, Charlie Trotters; Phil Evans, executive chef, Olives in Aspen; Jean Stone, first woman executive chef for the Palm restaurant chain; Jamie Keating, executive chef at Miliken Guest House and member of the 2004 U.S. Culinary Olympic Team; and Jason Porter, executive sous chef, Mirror Lake Inn Resort and Spa.

Chef Sorgule will bring a world of expertise and knowledge along with his personal food philosophy and eclectic cooking style to the Mirror Lake Inn Resort and Spa. He will work closely with Executive Sous Chef Jason Porter and Sous Chef Greg Michaud to design meals that excite the senses. He will incorporate his understanding of natural flavors and extensive use of classic cooking methods into the cuisine, enhancing the signature dishes for which the Averil Conwell Dining Room is recognized. A regional influence will also be embraced through an intended partnership with Adirondack Harvest to utilize locally grown food products.

“Paul’s passion for the culinary arts, leadership style and professionalism will help continue our commitment to provide the standard for the best food and service,” said Ed Weibrecht, proprietor, Mirror Lake Inn Resort and Spa. “The dining room team is ready for him to impart his creative vision and international expertise on everything from the food, to the wine list, to the table service. Our goal is to make the Averil Conwell Dining Room a must experience destination not only for guests at the inn, but for guests to the region, and for members of the local community.”

Over the years Chef Sorgule has been honored with many awards and accolades for innovation in his field. A sampling of these honors include: a Gold Medallion from the International Culinary Olympics; a Gold Medallion for the Best Regional Team in the World, as a part of the New England Culinary Olympic Team; the Presidential Medallion from the American Culinary Federation; and the National Culinary Educator of the Year from the American Culinary Federation.

“The Mirror Lake Inn Resort and Spa is known as a leader in the culinary and hospitality industry, and I am thrilled to be on the team,” said Paul Sorgule. “I believe food experiences should be elegant and served with a smile. Food is a sensory experience and should have a common theme of visual excitement, enticing aromas, well-executed natural flavors paired with appropriate accompaniments and wines. The entire kitchen and dining room staff will be involved in bringing this concept to fruition.”

Chef Sorgule will be in the kitchen beginning July 12, 2005. The Averil Conwell Dining Room, the Terrace Suite Lounge & Pub as well as The Cottage Café are open year-round.

About Paul Sorgule

Paul Sorgule is the former dean of culinary arts and hospitality management at Paul Smith’s College in New York. Paul is a certified culinary educator through the American Culinary Federation (ACF) and a member of the ACF Academy of Chefs. He also is a member of the Board for Research Chefs Association and co-chair of their education committee. Paul has served as a past chair of the Educational Services Committee of the ACF, a past member of the 1988 ACF New England Culinary Olympic Team and has won several medals throughout his career. In 1999, Paul was a presenter for the Escoffier Foundation in Nice, France.


About the Mirror Lake Inn Resort and Spa

The Mirror Lake Inn Resort and Spa is a luxury lakefront resort in the Adirondack Mountains that enlivens the senses, providing an extraordinary, personalized experience for the body, mind and palate. The inn offers the finest world-class cuisine as well as casual dining options with impeccable service amidst awe-inspiring views. The full-service spa pampers the body and refreshes the mind with a comprehensive menu of services. The inn is surrounded by opportunities for outdoor adventure and is only a short walk to Main Street in Lake Placid.

The Mirror Lake Inn Resort and Spa has received the AAA Four Diamond award for 21 consecutive years, a number of Condé Nast Traveler, Travel + Leisure and Departures readers’ poll commendations and is a member of Small Luxury Hotels of the World.

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