EXECUTIVE CHEF

Chef began his journey as a flatlander from Long Island, where he was introduced to the culinary world with his first job at a 3-Star New York Times rated excellent restaurant. He was instantly hooked, and began climbing the ranks in that kitchen while attending culinary school, finishing his time on the island as sous chef at The Blue Room. When the doors closed due to new ownership, he changed course to the north and the green mountains of Vermont, landing at the Woodstock Inn and Resort. During his decade of leadership in that kitchen, he honed his craft by focusing on handmade products and local agriculture. His culinary vision evolved as he began using food to tell the story of the seasons. With this new opportunity at Sawmill Bar & Table, he looks to continue to grow, explore, and tell his story.

GENERAL MANAGER

This Vermont native has a rich history of leading some of the best hotels and restaurants in the country. His first stop was at Twin Farms, a 5-Star property in Barnard, VT, where he would work his way up to Restaurant Manager in a few short years. He then headed to Tennessee and Blackberry Farm, a Mobil 4-Star property with country-chic quarters and haute dining. In five years, he ascended to Director of Lodging Operations while developing their signature style of service. In April 2004 Steven reunited with Twin Farms as the Assistant GM and later became the Resort Manager at The Whiteface Lodge in Lake Placid, NY. But a unique opportunity brought him back to Vermont in August 2008, where he launched the Hermitage Inn as General Manager. Steven helped launch Farm Road Estate in 2020 and has seen it grow into a luxury all-seasons property, wedding destination, and culinary hub.

SOUS CHEF

Born and raised in New Hampshire, CJ Durham joined the Sawmill Team in January 2022. Having an early passion for the culinary arts, he started cooking at the age of 15 and never stopped, later earning his culinary degree from Le Cordon Bleu program at Macintosh College. CJ brings a range of experiences, including private clubs such as Ocean Reef Club and Card Sound Golf Club in Key Largo, and Devon Yacht Club in the Hamptons, as well as high-end resort hotels, most notably serving three years as a Chef de Partie at The Balsams Resort in Colebrook, New Hampshire. Now entering his third year as Executive Sous Chef for The Sawmill Bar & Table, CJ has become a pivotal piece of the continued success of our award-winning restaurant.