Corporate Chef - Colwen Hotels
A graduate of the Culinary Institute of America, Ken spent his early career working at the Hapuna Beach Prince Hotel in Hawaii, the Woodstock Inn and Resort in Vermont, and the Nemacolin Woodlands Resort and Spa in Pennsylvania before settling in at New York’s Sagamore Resort. During his eight-year tenure at The Sagamore, Ken worked his way up from Chef de Cuisine to Executive Chef and defined his culinary and leadership style. Eager to diversify his skills, Ken later accepted a dual role as Executive Chef and Assistant General Manager at the Inn at Erlowest in Lake George, New York before joining Ocean Properties as Executive Chef at Wentworth by the Sea Hotel and Spa in Newcastle, New Hampshire in March 2013.
A driven professional who defined Wentworth’s SALT as the must-try Seacoast dining spot, Ken was a natural fit when chosen to oversee several projects as Corporate Chef at Portsmouth-based Colwen Hotels. With over two decades of experience leading culinary programs at resorts and hotels across the country, Ken Lingle launched The Row Hotel at Assembly Row as Corporate Chef of Reflections in summer 2018.
When Ken is not behind the line, he enjoys exploring the dining scene of New England, hiking and foraging for mushrooms, kayaking, gardening, skiing and spending time with family and friends.