Sugarbush Introduces Rumble’s Bistro & Bar Under New VP of Food & Beverage and Executive Chef

12/08/2019

Warren, VT (December 8, 2019) – Sugarbush Resort has revamped the Lincoln Peak base area restaurant formerly known as Rumble’s Kitchen into the new Rumble’s Bistro & Bar. This comes on the heels of a couple new additions to the culinary management team: Stephane Ohayon, Vice President of Food & Beverage, and Vanessa Davis, Executive Chef at Rumble’s Bistro & Bar.

Ohayon grew up in the south of France, with his first culinary gig coming in his father’s restaurant at the age of 12 and learning his culinary trade through his grandmother’s cooking. Although he went to college for international business, the hospitality industry became his passion and so, he decided to make it a career. Over the years Ohayon has owned three restaurants in Breckinridge, CO, Seattle, WA, and the Dominican Republic. He also has plenty of experience in the ski industry having been the F&B Director at Keystone, as well as the VP of F&B at Alyeska.

“I believe you need to take what the earth gives you, enhance it and try not to distort it too much,” said Ohayon. “We hope to bring that belief here, and I’m excited to come work for a resort so focused on integrity and honesty. I’ve inherited a great team, and I expect us to only get stronger moving forward.”

Davis actually began her career as an intern for what used to be Timbers Restaurant at Sugarbush back in 2008. From there she went on to various culinary jobs in Vermont and New Hampshire including J. Morgan Steakhouse in Montpelier, The Essex - Vermont’s Culinary Resort & Spa, The Eagle Mountain House & Golf Club where she served as Executive Chef, as well as for Kimpton Hotels’ Copper Grouse.

“There was a lot of trust and belief behind me in my past jobs,” said Davis. “It really allowed me to experiment and learn, which I think will pay big dividends here at Sugarbush.”

The new restaurant focuses on simple food done right, with a come one, come all type feel. The goal, according to Ohayon and Davis, is to leave every palate satisfied while serving an array of dishes blended from Ohayon’s European influence and Davis’s New England influence. The menu reflects the use of local product whenever possible, though they made clear they won’t overdo it if it means inflating the price too much.

Currently, Rumble’s Bistro and Bar is open daily for breakfast, as well as dinners Wednesday – Sunday, but when the winter season is in full swing they’ll be open daily for breakfast and dinner with lunch on weekends and holidays. The new dinner menu includes a wide range of dishes from Fried Goat Cheese Salad to Chicken Schnitzel to Switchback Braised Short Rib to Cider-brined Vermont Pork Chop. The restaurant also offers an extensive drink menu with Vermont draft beer, specialty cocktails, wines, and more.

For more information, menus, and updated hours on Rumble’s Bistro & Bar visit www.sugarbush.com/dining/rumbles-kitchen/.

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