with Chef Chad Davidowicz
From Tee to Table
In the realm of culinary artistry, where flavors transcend boundaries and dishes become narratives, one name stands out: Executive Chef Chad Davidowicz. With an inspiring journey that has led him from New Hampshire Community College to the prestigious kitchens of the Balsams Grand Resort, Chef Chad has emerged as a visionary in the world of food.
Meet The Chef
Currently, Chef Chad joins Executive Chef Brian Nichols at the Sunday River Clubhouse, a culinary gem nestled within the Sunday River Golf Club. His culinary philosophy revolves around transforming tastes from around the country and infusing them with the spirit of Maine, creating a blend that celebrates the authenticity and the reinvention of Italian and French cuisine.
Dishes You Can't Forget
Chef Chad's go-to delight is the sirloin steak with the salsa verde; a blend of fresh ingredients that perfectly complements the tender sirloin. Drizzled with reduced balsamic, this dish gets a touch of sweetness, while arugula and Green Thumb Farms new potatoes complete the flavorful ensemble. His culinary ethos takes center stage in this dish, as it serves as a testament to his commitment to crafting everything from scratch and by hand.
Ellen grew up in Canton, Maine exploring South Arm, and other hidden gems throughout Western Maine. Fun Fact: Since joining the Sunday River team, she is learning to ski for the first time. If she isn’t falling on skis, just by standing, you can find her at a local coffee shop or enjoying the outdoors with friends.