Red Lion adds to culinary staff


STOCKBRIDGE — Following a recent $1 million kitchen renovation, The Red Lion Inn has added Director of Food & Beverage Fabien Riviere and Sous Chef Jim Corcoran to its culinary staff. Riviere and Corcoran will work with Vice President of Culinary Development Brian Alberg to continue to evolve the inn's commitment to local sourcing and service excellence.Riviere will manage all food and beverage operation aspects as well as the supervision and direction of all restaurant staff among other responsibilities.With more than 20 years of restaurant management experience, Riviere joins The Red Lion Inn from Studio Restaurant at the Montage Hotel in Laguna Beach, Calif.. His resume also includes positions at Felix Restaurant at the Peninsula Hotel in Hong Kong; and Mix Restaurant by Alain Ducasse and Restaurant Aureole at the Mandalay Bay Resort & Casino in Las Vegas.A New York native, Berkshire-based chef Corcoran joins The Red Lion from Allium Restaurant + Bar in Great Barrington. He has worked at restaurants throughout New York including Manhattan's Delmonico's Restaurant, Brinkley's Broome Street, Angolo SoHo, and April Bloomfield's Breslin before becoming lead chef of the Allium Restaurant + Bar.


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