The Interlaken Inn Appoints Charles Norman as Executive Chef

Noted Chef Infuses French & Asian Ingredients into American cuisine

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. October 14, 2008

LAKEVILLE, CT, July 21, 2005. The Interlaken Inn Resort has announced the appointment of Charles (Charlie) Norman as executive chef. Chef Norman is responsible for overseeing all food and beverage operations at the Inn, as well as its award-winning restaurant, Morgan's.

A noted culinary professional, Charlie Norman and his cuisine have been the subject of articles in numerous magazines and newspapers, including Aspen and Victoria magazines, The New York Times, Backroads, The Country and Abroad and The Paper. His specialty is New American Cuisine with Asian and French accents. Fresh and vivacious flavors best characterize his cuisine.

Chef Norman has traveled to nearly every region of America, sampling the breadth of the nation's cuisine. Born in Honolulu, he spent his youth in Eau Claire, Wisconsin. While studying film and photography, food and travel captivated him and he pursued a career in the culinary arts. In 1988, he moved to Bozeman, Montana, a popular western town that attracts celebrities, and worked for the Rocky Mountain Pasta Company and later at Ira's on Main, a well-known restaurant. Subsequently Norman enrolled in the New England Culinary Institute (NECI) in Montpelier, Vermont. During the summer, he worked for the noted chef from Provence, Yves Labb'e, who owned Le Cheval d'Or in Jeffersonville, Vermont, and served as Chef Norman's mentor.

An avid fan of the American West, Norman moved to Colorado after graduating from NECI in 1994. He began working at Aspen's renowned inn, The Little Nell, which soon became a Five-star property. Two years later, he accepted his first executive chef position at Sardy House, a luxury residence and inn, also in Aspen. While there, Norman created his signature dish of Tamarind-glazed wild king salmon with kimchi, green curry and barbequed black beans -- infusing French and Asian ingredients into American cuisine. He has now brought this wonderful dish to Morgan's at The Interlaken Inn.

Following a move to Pine Plains, New York, Chef Norman opened Charlotte Wine Bar & Bistro in Lakeville as executive chef. In 1999, he became general manager of The Stissing House in Pine Plains.

Chef Norman is particularly fond of cooking with wild mushrooms, game and fish. He "hunts" for wild ramps, morelles and chanterelles in the woods near his home in Pine Plains. A strong believer in natural foods, Charlie serves only hormone- and antibiotic-free fish, chicken, beef and pork at Morgan's and The Interlaken. Whenever possible, he purchases ingredients from nearby farmers, such as vegetables from Red Barn Produce, goat cheese from Coach Farms and beef from Fleishers.

"I love the fact that The Interlaken offers such potential for evolving culinary techniques and selections, " says Charlie Norman. "Morgan's is a showcase for high-end cuisine, more eclectic than other restaurants. And because we are adamant about quality and our kitchen is versatile, The Interlaken is a great place for weddings. One of our wedding parties requested rabbit as the entr'ee; another, seared foie gras as the passed hors d'oeuvre. We were happy to accommodate them."

Another of Norman's passions is wine. "I want to make sure that Morgan's wine list is affordable, with new additions to keep our guests stimulated," he says. He has expanded the menu to include special wines, such as Mas de Dumas Gassac, a prized white; and the aristocratic red, Pichon-LaLande.

Used to the five-foot snowfalls of a Colorado winter, Norman looks forward to introducing captivating dishes to the Interlaken's cold weather menu. "I think martinis by the fireside, some hearty cassoulets and a delicious Coq au Vin will warm our guests in the winter months