Bruce M. Young, the Executive Chef at Ragamont House, brings over twenty-five years of culinary experience to our table. Working in kitchens from a young age, Bruce’s part-time work soon became a full-time passion, and his training in the classic European tradition of apprenticeship is most evident in the superb results that emanate from the Ragamont Kitchen.

Bruce’s background is local, firmly rooted here in the Hudson valley and the Berkshires. After seven years abroad, working under a Michelin-rated chef, Bruce returned home, specifically to the Northwest Corner. He most recently was the executive chef at the Mashomack Preserve Club, an exclusive polo and hunting club in New York’s Duchess County.

Bruce brings an uncommonly diverse background to his kitchens. Unlike many chefs, he is comfortable with not only the classics, but also a broad range of ethnic styles. In addition, he has a passionate command of artisan breads, pastries and baking. He prides himself on making absolutely everything in-house whenever possible.

Accustomed to working with a very discerning clientele, Bruce possesses a remarkable ability to read an event,whether it be a casual summer fried-chicken barbeque or a black-tie reception with foie gras and carved-ice caviar tasting stations.

The location of Ragamont House affords Bruce the luxury of some of the finest ingredients and providers in the country. The entire Hudson Valley (the new Napa), as well as the Berkshires, are at his fingertips, and he takes full advantage of this bounty. Having grown up locally, he maintains direct relationships with our local farmers, growers and cheesemakers.

Bruce’s knowledge of local fare of the highest quality, combined with international culinary training, create the versatility and creativity that characterize both fine and casual dining at Ragamont.

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