Program Summary

APPLICATIONS ARE OPEN


 
 
According to Vogue Magazine, The newly opened Lake House on Canandaigua is among the 'most anticipated hotel openings of 2020', a brand new destination for travelers seeking an active wellness retreat in Western New York. Formerly a beloved motor lodge, it offers a residentially inspired and design-forward hospitality experience with 70 percent of the 125 rooms offering stunning lake views.
 
The natural beauty of the surrounding Finger Lakes Region makes the property the perfect setting for both leisure and business events and appeals to the city crowds as an oasis of calm. Facilities include a pool that was nominated one of the best hotel pools in upstate New York, hot tub, gym and yoga room, library, meeting rooms and a 40 slip boat dock.
 
With sustainability at its core, guests have the chance to experience locally-made cheeses and wines, and produce from the kitchen garden. There’s also endless options for fun outside with beachfront just a few minutes away, horseback riding, rope climbing, or a visit to a local beekeeper. Nearby activities include winery tours, hiking trails, watersports to name a few.  
 
 
 
Let Yummy Jobs take you on an amazing adventure to Upstate New York... #MYYUMMYSTORY
SCOTT RIESENBERGER
THE LAKE HOUSE ON CANANDAIGUA EXECUTIVE CHEF
 
With over 20 years of experience in some the world’s top kitchens, Scott Riesenberger has been able to develop his own defined style of cooking, honing his knowledge of and experience with a range of classical and modern cooking techniques. His style of cooking can be described as seasonal-contemporary American with European influences. He likes to create dishes using inspiration from the quality of local ingredients, incorporating simple cooking techniques to enhance presentation and texture.

In 1998 he started his career working in France for legendary Michelin starred chef Marc Meneau at L'Esperance in the Burgundy region. He then went on to work for some of New York City’s leading chefs including Rocco Dispirito at Union Pacific, David Bouley at Bouley, Alain Ducasse at The Essex House and with Chef Paul Liebrandt at Gilt and Corton. Scott has also worked for Michelin starred chef Marc Veyrat at L’Auberge in the French Alps in 2004 and was also the Executive Chef for Cru Restaurant from 2007-2009. Scott has been part of opening 10 restaurants in and out of hotels, involving local unions, staffing, training, selecting, sourcing and costing china/ glass/ silver, food products, equipment, wine & liquor, etc.

Scott Riesenberger suffers from Celiac disease and was diagnosed in 2009, this has given him an in depth understanding of the different dietary and nutrional restrictions/preferences of the varied population. On Scott’s time off, he enjoys spending time with his daughters, playing tennis, practicing yoga, traveling and expanding his knowledge of fine wine and art from around the world.


RAECHELLE DICKSON        

THE LAKE HOUSE ON CANANDAIGUA PASTRY CHEF

Raechelle Dickson pastry chef at The Lake House on Canandaigua received her formal training at Paul Smith’s College with an A.A.S. degree in Baking and Pastry. As a native of the finger lakes region Raechelle has always been surrounded by stunning agricultural bounty. She strives to focus on local and seasonal products whenever possible.
Growing up Raechelle’s mother and grandmother always had a home cooked dinner and she believes this is where her passion for the culinary world began.
Since the age of 16 Raechelle has spent the majority of her days working in restaurants. She gained most of her early experience at the New York Wine and Culinary Center in Canandaigua. She also taught a pastry course at Finger Lakes Community College for four years. After teaching she went on to run a large scale pastry operation at del Lago Resort and Casino. Raechelle ultimately decided she enjoyed being at a more intimate facility that would allow her to focus on her passion of local and seasonal agriculture, thus bringing her to The Lake House. Raechelle finds being able to present guests with unique and exciting desserts the most rewarding part of her career.
 
 
The Lake House on Canandaigua was lovingly conceived of and created by a family of dreamers and doers. The property is a combination of nostalgic familiarity and modern design sensibilities, paying particular attention to sustainability. Each room was designed to integrate the area’s natural beauty and introduce the uninitiated to the charms of lake life. Nestled at the base of Canandaigua Lake,  in the heart of the Finger Lakes, this luxury retreat offers guests the chance to unwind in style with slow, sunny walks in the garden; long days spent sailing and swimming; cozy nights by the fire; and feasts of locally-grown ingredients and the internationally renowned wines produced just a short drive from here.

The Lake House on Canandaigua was lovingly conceived of and created by a family of dreamers and doers. The property is a combination of nostalgic familiarity and modern design sensibilities, paying particular attention to sustainability. Each room was designed to integrate the area’s natural beauty and introduce the uninitiated to the charms of lake life. Nestled at the base of Canandaigua Lake,  in the heart of the Finger Lakes, this luxury retreat offers guests the chance to unwind in style with slow, sunny walks in the garden; long days spent sailing and swimming; cozy nights by the fire; and feasts of locally-grown ingredients and the internationally renowned wines produced just a short drive from here.

INTERVIEW PROCESS

  • Interviews with the Yummy Jobs Team will take place via Skype.
  • Applicants will be required to attend a pre-screen interview via Skype with a member of the Yummy Jobs Team in order to be considered.​
  • If successful, candidates will then be invited to a final interview with a member of The Lake House team via Zoom.