New executive at the Fauchère

Christopher Bates record is all A’s, stars and diamonds MILFORD — The Hotel Fauchère has appointed Christopher P. Bates as its general manager/executive chef. Bates is a native of upstate New York and is a graduate of the Cornell University School of Hotel Administration. He joins the Hotel Fauchère from the Inn at Dos Brisas in Brenham, Texas. During his tenure as its General Manager, the Inn at Dos Brisas was accepted for membership in Relais & Chateaux, designated Relais & Chateaux Grand Chef status and earned the Mobil Five Stars and AAA Four Diamonds awards. “We are pleased to have a professional of Christopher’s stature join the Hotel Fauchère,” said Dick Snyder, the hotel’s co-owner. “In particular, Christopher’s previous experience with Relias & Chateaux will be a great help to us as we continue to build the hotel’s brand internationally.” Bates added, “I look forward to adding my own chapter to the Hotel Fauchère’s extraordinary culinary legacy, as well as getting to know the community. I have a passion for using local products, so it is a particular pleasure to be near so many great purveyors of exceptional quality organic produce, artisan cheeses and specialty meats and poultry.” “Our spring focus will be on lighter, brighter and fresher foods, including radishes, peas, asparagus, chick peas, rhubarb and other vegetables from Hotel Fauchère’s organic garden at Foster Hill Farm,” said Bates. “Our Mother’s Day menu, for example, will feature fresh, spring vegetables we all know, but prepared so guests will experience them in an entirely new way that I think is delicious and, from a ‘foodie’s’ perspective, quite exciting.” [Please note Mother’s Day menu attached.] Bates traces his own love of fine cuisine to his mother, a self-taught chef who cooked “everything and anything” and taught him from an early age. By the time Bates was six years old, he could bake croissants; by the age of nine, he could make sushi. His childhood experiences are deeply ingrained in the culture of gardening, cooking and baking with his mother. In addition to his experience as a chef and in hotel management, Christopher is also an accomplished wine and cheesemaker. He co-founded Element Winery, in the Finger Lakes Region in New York and has participated in grape harvests in Oregon, Washington, Italy and Germany. He was a partner in Restaurant La Magioca, in Negrar, Italy, and helped launch the Green Zebra, a high-end vegetable-focused restaurant in Chicago. Bates has received many honors and recognitions, including the Confrerie de la Chaine de Rotisseurs/l’Academie Brillat-Savarin Award in 2001 and was recognized in the prestigious ASA Best Sommelier in America’s 2009 competition.

About the Fauchère
In the four years since reopening, Hotel Fauchère has received a myriad of accolades, including membership in Relais & Chateaux, as well as inclusion on Conde Nast Traveler’s Hot List, Travel+Leisure’s It List and National Geographic Traveler’s Stay List. The hotel has been featured in TimeOut, Food Arts, Out Traveler, American Heritage, New York Times, Washington Post, Philadelphia Inquirer, Arthur Frommer’s Budget Travel, Daily Candy, Andrew Harper, Elle Décor, Philadelphia Magazine, Westchester Magazine on NBC’s “Today Show,” ABC, the Discovery Channel and many other media outlets. Visit www.HotelFauchere.com.