Casual meals, elevated dining, and hands-on culinary experiences - all in one place.
Explore our restaurants, private dining experiences, and cooking classes below.
Open seven days a week for breakfast, lunch, and dinner, guests can enjoy a more casual café-style experience during the weekdays or settle in for full service dinner and weekend brunch. It’s a welcoming space where local ingredients, good food, and a well stocked bar come together.
Open Thursday through Sunday evenings, Junction is an elevated dining experience at The Essex focused on seasonal ingredients and thoughtful preparation. Designed for unhurried evenings, it pairs refined dishes with a welcoming atmosphere.
Private dining at The Essex offers a variety of experiences across The Lazy Goat Tavern, Junction,and The Essex Kitchen.
Explore each restaurant's page to learn more about their available options, or contact our team to start planning your gathering.
The Essex Kitchen workshops bring guests together for hands-on cooking experiences led by our culinary team.
Learn new techniques, work with seasonal ingredients,and enjoy the meal you’ve helped create in a social, engaging setting.
Grab a morning croissant at our lobby bake case,enjoy our artisan breads during dinner, or order a custom cake for your next party. From daily bites to major milestones, our Bake Shop provides the perfect touch to any occasion.
Greg Lang, a Vermont native and graduate of the New England Culinary Institute, brings more than 30 years of experience to his role as Director of Culinary & Executive Chef at The Essex Resort and Spa. His career spans top hotels and resorts across the eastern United States, with a focus on farm-to-table cuisine that highlights the natural flavors and vibrant bounty of Vermont.
Greg’s culinary style has been shaped by international influences from Spain, Malaysia, and Newfoundland, as well as leadership roles at properties such as The Trellis in Colonial Williamsburg, Hyatt Regency Nashville, and the Killington Grand Resort, where he served as Executive Chef for 19 years.
At The Essex, Greg is spearheading a transformation of the food and beverage program, cultivating a culture of creativity, and positioning the resort as a leader in New England’s culinary scene. Outside of the kitchen, Greg enjoys skiing, motorcycle riding, and spending time outdoors with his wife and two children.
