Larry Johnson
Executive Chef
Chef Larry Johnson is a graduate of the University of New Orleans and Apprenticeship Program with Intercontinental Hotels, and brings over 25 years of culinary experience from four-star hotels to exclusive country clubs. Chef Larry was born in Cuba and raised in New Orleans, where he learned from many of the cities famous chefs. Over the years he has worked in places like Miami, Michigan, the Virgin Islands, Memphis and now the The BALSAMS. He feels that his travels have contributed to his becoming a very diversified chef, allowing him to expand his knowledge of regional cuisine and helping him meet the needs of many different types of clientele. His personal favorite styles include Classical French, Mediterranean, Caribbean and wild game preparations.

Kader Temkkit, FMPC
Executive Pastry Chef
Chef Temkkit began his career in baking and pastry at the age of fifteen. At that time he entered a school apprenticeship program that required work at a bakery/pastry shop business as part of his studies. Kader was employed at the patisserie Marchetti in Calvi, Corsica. During that same period he was employed at the La Bonbonniere as apprentice pastry chef and demi-ouvrier pastry chef. Following his apprenticeship Chef Temkkit fulfilled his civic duty by serving in the military for one year. At the age of twenty-six he received his Masters in pastry from the regarded Chambre des Metiers due Vaucluse, Avignon, France. After acquiring his master�s degree he came to the United States where he held the position of Executive Chef at the Hotel Sofitel in Rosemont, Illinois. After working for three years he accepted a position at The Culinary School at Kendall College in Evanston, Illinois finally realizing his dream of becoming a chef instructor for the next 15 years. Chef Temkitt then journeyed his way to the Balsams Grand Resort Hotel, as a Executive Pastry Chef, with over 33 years of experience and the full support of his wife Nadine and their children Celine, Elise, Guillaume, Therese and Gianna.

Steve Learned, CCC
Chef de Cuisine
A second generation employee, Steven grew up in the Balsams kitchen. He is a graduate of the Culinary Institute of America, as well as Florida National University where he received his Bachelor�s Degree in Hospitality Management. He has worked as Executive Chef in the Park Terrace Hotel in Washington, DC, at the DoubleTree Hotel at Tyson�s Corner, Virginia and Gibson�s American Grill in Indianapolis, Indiana. Steve returned to the Balsams in 1998. He is currently President of the Balsams Culinary School, Inc., a culinary apprenticeship program run at the resort and certified by the American Culinary Federation and Department of Labor. Steven has served as the coach of the apprentice competition team since 1999. He was named Chef of the Year by the Northern NH Chapter of the ACF in 1999 and currently serves as its President. 

Shawn Grenier, CCC
Senior Sous Chef
Shawn has worked in the hospitality and food service industry his entire life, and is a graduate of The BALSAMS Culinary Apprenticeship Program. and quite an accomplished one at that, having won the Apprentice of the Year award and the National Collegiate Ice Carving Competition. After graduating in the fall of 2002, Chef Phil Learned offered Shawn the position of Chef Garde Manger. He gratefully accepted, and the following year was voted Chef of the Year by the ACF Greater Northern New Hampshire chapter. Shawn continued to work in that capacity until the fall of 2005, at which point he was promoted to Sous Chef, where he continues to excel today at The BALSAMS.

Angel Brown, CSC
Chef de Partie
Angel began her career at The BALSAMS after graduating from Colebrook Academy in 1979. She�s worked every kitchen at The BALSAMS, and also served as manager and chef at renowned resorts and restaurants in New Hampshire, New York, Vermont, Hawaii and Arizona. Angel credits her mother for teaching her to cook and instilling in her the passion and love she now has for the culinary arts. Furthering her talents is something she takes seriously, as she regularly attends classes at places like the Culinary Institute of America®. Angel is a member of the ACF and has served as vice-president and president of the ACF Chapter of Northern New Hampshire. She has also received several awards, including the 2002 Chef of the Year ACF Chapter NNH; the 2000 Ferdinand Metz Professionalism Award, NNH Chapter; and the 1998 Charles Carroll Award, NNH Chapter.

Patricia Tallmage, CSC
Garde Manager
Patricia graduated from The BALSAMS Culinary Apprenticeship Program in 1997, after which she traveled to Switzerland for special studies in chocolate making. Her externships include The Wigwam in Arizona, Sheraton Tara in Nashua, NH; the Williamsburg Inn in Virginia; the Park Plaza Hotel in Boston; The American Club in Wisconsin; and The Cloister at Sea Island, GA. She joined the Balsams in 1997 as a Sous Chef, and was promoted to Assistant Garde Manger in l999. In 2001, she received the Chef of the Year Award and, in 2002, the Charles Carroll Award. She is currently the treasurer of the local ACF Chapter NNH.
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About Delaware North Companies Parks & Resorts
Delaware North Companies Parks & Resorts is a subsidiary of Delaware North Companies, a leading hospitality provider with significant experience in hotel, retail, food service, recreation and transportation operations. The company�s portfolio includes historic properties in North America, such as Kennedy Space Center Visitor Complex; Yosemite, Sequoia, Yellowstone and Grand Canyon National Parks; Asilomar State Beach and Conference Grounds; Tenaya Lodge at Yosemite; Harrison Hot Springs Resort & Spa; Niagara Falls State Park; Jones Beach; Old Town San Diego; The Lodge & Conference Center at Geneva State Park; The BALSAMS Grand Resort; and St Mary Lodge & Resort. To learn more about Delaware North Companies expertise in the hospitality industry visit www.dnchospitalitymgt.com.

About Delaware North Companies
Delaware North Companies is one of the world�s leading hospitality and food service providers. Its family of companies includes Delaware North Companies Parks & Resorts, Delaware North Companies Gaming & Entertainment, Delaware North Companies Travel Hospitality Services, Delaware North Companies Sportservice, Delaware North Companies International, TD Banknorth Garden and American Park �n Swap. Delaware North Companies is one of the largest privately held companies in the United States with revenues exceeding $2 billion annually and 40,000 associates serving half a billion customers in the United States, Canada, the United Kingdom, Australia and New Zealand. For more information, visit www.DelawareNorth.com.

Contact:
The BALSAMS
Gary Armitage
Dir. of Sales & Marketing
P: 603-255-2680
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