Upcoming Events

Join us for an unforgettable evening at our exclusive Chef’s Dinner, featuring guest chef Jon Sterrett, formerly of the Red Lion Inn, alongside our Executive Chef Julien Ardouin.

Set against the backdrop of our Berkshires resort, this culinary collaboration promises a fine dining experience that highlights the finest local and seasonal ingredients, expertly crafted with creativity and refined techniques.

Don’t miss this unique opportunity to indulge in a gourmet meal prepared by two exceptional chefs in an intimate setting.

Reservation required. Fees apply.

$150 | $75 for Guests | $50 Optional Wine Pairing

In addition to this event, you can enjoy all of the daily activities that Lenox, MA offers. Explore our sample schedule.

Chef Jon Sterrett’s culinary journey began in Pittsburgh and led him through top kitchens, from Nordstrom Marketplace Café to award-winning restaurants and hotels. As the former executive chef of the Red Lion Inn, he balanced tradition with innovation, elevating beloved classics with fresh, modern flavors. Now preparing to open his own restaurant in Lenox, Chef Jon brings a deep passion for local ingredients, creative technique, and a love for community dining.

Canyon Ranch Executive Chef Julien Ardouin, is dedicated to creating exquisite cuisine for guests at Lenox. His Paris-trained experience in two Michelin-Star restaurants, and later as an Executive Chef at high-end restaurants, gives him the depth of experience to cater to refined tastes and to infuse luxurious meals and ingredients into the Canyon Ranch wellness experience.

Amuse: 
Morel Macaron
ramp & lime zest coulis

Course 1:
Smoked Poached Asparagus
shaved white asparagus and pea tendril salad, purple radishes, Koji rice "crouton", buttermilk ramp sauce

Course 2:
Caramelized Onion Ramen Bowl
grilled ramp bulb, sugar snap peas, baby fennel, quail egg, spring herb salad

Course 3:
Roasted Lobster
sage and ramp gnocchi, lobster bisque foam, chive blossoms

Course 4:
Pistachio Sesame Crusted Rack of Lamb
ramp and nettle chimichurri, lamb demi, buckwheat and rye berry "risotto" 

Dessert:
Caramel Crèmeux
fresh raspberries, lime crème Chantilly, pistachio and sesame tuile