News
April 4, 2017Shaker Pointe Has New Director of Culinary, Hires New Executive Chef at The Restaurant at the Pointe
Today The Restaurant at the Pointe announces that Steven Campbell, formerly executive chef, has been promoted to director of culinary at Shaker Pointe at Carondelet. With this change, The Restaurant has hired Peter Jones as its new executive chef.
In his new role as director of culinary, Chef Campbell is responsible for all dining operations at Shaker Pointe, the senior living community that The Restaurant at the Pointe is located within. In addition to The Restaurant, Chef Campbell oversees the resident dining room that prepares dinner daily, and the private bistro, which offers breakfast, lunch and lighter fare. Chef Campbell joined The Restaurant at the Pointe in 2015, following an extensive career with Mazzone Hospitality and Glen Sanders Mansion.
Chef Jones comes to The Restaurant with an equally impressive background, having most recently served as chef de cuisine at Yono’s, which was voted one of the top 100 restaurants in the country by the users of OpenTable in 2016. Chef Jones also previously worked for Black & Blue in Albany, Genesee Valley Club in Rochester and Cherokee Town Club in Atlanta, GA. Before joining the culinary profession, Chef Jones served as a staff sergeant in the U.S. Army, Infantry. As executive chef, Chef Jones will be responsible for overseeing the kitchen staff at The Restaurant and creating its seasonal menus.
The Restaurant at the Pointe, located off of Carondelet Drive in Latham, is the first public restaurant on the East Coast owned and operated by a senior living community. For more information and its hours of operation, please visit EatAtThePointe.com or call 518-250-4525.
