EXECUTIVE chef JESSE FREDERICK
We are delighted to announce the appointment of Jesse Frederick as Executive Chef of Butterfield at Hasbrouck House. Jesse, who has lived and worked as a chef in the Hudson Valley for the majority of his culinary career, brings with him a strong knowledge of the local food system combined with classical techniques learned during his time at the Culinary Institute of America. Jesse's culinary approach is not only influenced by the rich and abundant farms of the Hudson Valley, but from his deep-seated connection to the area, his family, nature and the changing seasons.
Chef Frederick was born into a fourth generation of New York restauranteurs and began his career at an early age in his family's Wingdale, NY restaurant. Jesse graduated from the CIA in Hyde Park, NY in 1999 then spent his externship at Olive's in Boston, MA under the tutelage of Chef Todd English. Jesse stayed with the Olive's group after graduating and was named Executive Chef at Miramar (Relais & Chateaux property) at the young age of 21. Before joining us at Butterfield, Jesse spent time at Gigi Trattoria Rhinebeck, opened Cucina with chef and mentor Gianni Scappin in Woodstock, managed the savory side of Bread Alone Bakery and was Executive Chef at Beekman Arms in Rhinebeck.
Chef Frederick's approach blends sustainability and classical techniques with appreciation for the seasonal offerings of the Hudson Valley. His mission for Butterfield is to utilize only the freshest local ingredients from our farm partners resulting in beautifully presented Hudson Valley cuisine. His dishes are playful, thoughtful, uniquely memorable, yet masterfully unpretentious. At Butterfield, Jesse will curate rotating, fresh and seasonal farm-to-table fare, celebrating local New York farmers, producers and creative collaborators. He will also develop and execute menus for our group and special event dinners, weddings and private tastings.
'I believe that Butterfield at Hasbrouck House is the best stage to produce local food beautifully presented.' - Executive Chef Jesse Frederick
FOOD & BEVERAGE DIRECTOR SASHA MIRANDA
Food & Beverage Director Sasha Miranda has a mission to produce an elevated dining experience while exposing people to true Hudson Valley food, wine and spirits.
Sasha graduated from the Culinary Institute of America in 2000 and accepted a position as part of the opening team of Gigi Trattoria in Rhinebeck. She returned to her native NYC and worked for Chef Gray Kunz at Cafe Gray in the Time Warner Center and for Scott Conant and Chris Cannon at Alto. Sasha was the chef and owner of Miranda Restaurant in Williamsburg, Brooklyn for 10 years before moving to Stone Ridge to lead the team at Butterfield.