Phone: 860-522-1271 x103
Chef Tripp brings thirty years of experience in fine dining and membership service to the historic Prospect Street clubhouse. He previously served as Executive Chef at the Golf Club of Avon, as well as the New Haven Lawn Club and Quinnipiack Club in New Haven. For the past five years, he served as Executive Chef at Fresh Salt Restaurant at the Saybrook Point Inn in Old Saybrook.
Classically trained in culinary arts at Le Cordon Bleu (Paris, France) and in pastries and wines at the Culinary Institute of America (Hyde Park, NY, and Napa Valley, CA), Chef Tripp is a member of regional and national associations that work to advance professional standards in food service management. A certified Master Pastry Chef, he has announced the reopening of The Hartford Club Bake Shop – providing a unique variety of fresh-baked goods for members and guests.