Wolfeboro Inn?

[Chubbs]

George F. Soderberg, II

General Manager & Regional Director of Operations

The Wolfeboro Inn & Wolfe's Tavern

90 North Main Street

Wolfeboro, New Hampshire 03894
(603) 569-3016

(603) 918-9258 cell

[Mr. V]

Gee, CateP, I don't know if Chubbs is yanking your chain or not, but check out post number 64 in this thread ...

Yuppers, George Soderberg introducing himself as the new general manager at Wolfeboro Inn.

If your partner calls him up looking to replace him, I fear her reception will be a bit chilly.

[Winnigirl]

Originally Posted by Mr. V

Gee, CateP, I don't know if Chubbs is yanking your chain or not, but check out post number 64 in this thread ...

Yuppers, George Soderberg introducing himself as the new general manager at Wolfeboro Inn.

If your partner calls him up looking to replace him, I fear her reception will be a bit chilly.

I thought the same thing until I realized that George is General Manager of the entire inn. I would think that the Wolfeboro Inn has a Food and Beverage Manager in addition to having a General Manager. If not, we might have just realized what their problem is.

[CateP]

Originally Posted by Mr. V

Gee, CateP, I don't know if Chubbs is yanking your chain or not, but check out post number 64 in this thread ...

Yuppers, George Soderberg introducing himself as the new general manager at Wolfeboro Inn.

If your partner calls him up looking to replace him, I fear her reception will be a bit chilly.

Sorry. I saw that post AFTER I asked for contact info. My partner isn't seeking to replace anyone, she's looking for a place that could use her knowledge and skills.

[Mr. V]

Originally Posted by CateP

Sorry. I saw that post AFTER I asked for contact info. My partner isn't seeking to replace anyone, she's looking for a place that could use her knowledge and skills.

I figured as much, but I just wanted to point out how a contact could be somewhat awkward.

[Heaven]

Originally Posted by Mr. V

I figured as much, but I just wanted to point out how a contact could be somewhat awkward.

I'm pretty sure George is several steps higher than a food & beverage manager, which is what they need. I'd say that contacting him would be fine.

[George Soderberg]

It is my pleasure to announce on the Forum the arrival of Hoke Wilson as Executive Chef of Wolfe’s Tavern at the Wolfeboro Inn. Hoke, brings thirty-four years of decorated culinary experience to the Tavern and comes to us most recently from the highly touted, Thompson House Eatery in Jackson, New Hampshire.

Originally a graduate of the Rhode Island school of design, Hoke chose to follow his passion for cooking starting his career at the famous Rainbow Room in New York City as a pastry cook and assistant Gardemanger. Over the next 5 years he would become Chef of the Executive Hotel on Madison Avenue, and Head Saucier of the Carlyle Hotel. At the Carlyle, Hoke worked as a tournade through all stations of a traditionally organized French kitchen working his way up to Head Saucier. At the time the Carlyle Hotel was the only hotel in New York City with the prestigious Five Star Mobil Travel Guide rating.

In 1983 Hoke found his way north to New Hampshire where he has dedicated most of the next nearly three decades starting as Executive Chef of the Stonehurst Manor in North Conway where he was the recipient of the Gourmet Diners Club of America’s Silver spoon Award in 1984 & 1985. In between his two stints as Executive Chef at the Inn at Thorn Hill (which was rated #1 by Conde Naste Traveler in the category of Resorts & Hotels - scoring a perfect 100 in the food category), Hoke was a part of the burgeoning Portland Restaurant scene at Alberta’s Café and Bella, Bella.

Hoke Wilson attended New York City Community Colleges Hotel Restaurant Technology and was a graduate of the School for American Chefs in St. Helena, California. His cuisine can be described as traditional New England cuisine with a contemporary flair emphasizing locally sourced food and environmentally responsible purchasing. His official start date is March 14, 2011.


George

[VitaBene]

George, he sounds talented. However, with all due respect the food prep did not seem to be one of the big issues: it was getting it from the kitchen to the table.

[NoBozo]

Here's an alternative site..a Parallel Universe. First Page. I don't know what to think now, other than the "Locals" must be................??? Nothing is REAL. Reading further..well maybe not after all.... NB

http://www.tripadvisor.com/Hotel_Rev...Hampshire.html

EDIT: I made a post earlier asking about SEIU at the INN..and later deleted the post as too intrusive. NB

[Lakepilot]

Originally Posted by NoBozo

Here's an alternative site..a Parallel Universe. First Page. I don't know what to think now, other than the "Locals" must be................??? Nothing is REAL. Reading further..well maybe not after all.... NB

http://www.tripadvisor.com/Hotel_Rev...Hampshire.html

EDIT: I made a post earlier asking about SEIU at the INN..and later deleted the post as too intrusive. NB

Almost every single post was a their only post. They used the same words to describe it over and over and they always spelled Wolfeboro right. There were two multiple posters and they both sounded believable. The other posters did not.

[Lakepilot]

Originally Posted by NoBozo

Here's an alternative site..a Parallel Universe. First Page. I don't know what to think now, other than the "Locals" must be................??? Nothing is REAL. Reading further..well maybe not after all.... NB

http://www.tripadvisor.com/Hotel_Rev...Hampshire.html

EDIT: I made a post earlier asking about SEIU at the INN..and later deleted the post as too intrusive. NB

Almost every single post was a their only post. They used the same words to describe it over and over and they always spelled Wolfeboro right. There were two multiple posters and they both sounded believable. The other posters did not.

[Newbiesaukee]

This is a chronic problem with Trip Advisor and similar sites, you need to be really careful. A large grain of salt is advisable Although few really praised the food.

Used judiciously Trip Advisor can be helpful...but I rely on their hotel comments more than the restaurant comments.

[Seeker]

Originally Posted by Newbiesaukee

This is a chronic problem with Trip Advisor and similar sites, you need to be really careful. A large grain of salt is advisable Although few really praised the food.

Used judiciously Trip Advisor can be helpful...but I rely on their hotel comments more than the restaurant comments.

I agree. To go off topic and show you reviews that would make the Inn seem a 5-star restaurant check out reviews for Pelletier Loggers Family Restaurant in Millinocket, Maine - WOW.

[Barbara]

We love the Thompson House Eatery and have made an annual trip in the fall up to Jackson to eat there. I'm thrilled that the chef from there is now at the Inn. I can't believe the new manager is not on top of the service problems. I would like to trust that the current reviews on Trip Advisor are accurate and reflect changes brought about by the new manager. He came onboard in Dec. so has had time enough for there to have effected some real improvement on the service side of things. My last complaints were realted to a large event that took place in Dec. I'll be attending another event there this week. I'll let you know if I observe anything different.

[camp guy]

Congratulations on the pending arrival of Mr Hoke Wilson as the new Executive Chef. I look forward to his arrival and his imprint on the food service at the Inn

The very fact that he is in charge of food service leads me to believe that he will address both the food (which hasn't been that bad) and the service (which has been that bad). My guess is that if he is in charge of the kitchen, and the kitchen is preparing good quality food, he will not want the overall dining experience to be tainted by poor service so he will make every effort to see that the service is improved to parallel the quality food. After all, he has a reputation to protect and doesn't want poor service to reflect poorly on the kitchen.

This is a good move by management. Thank you.

[Grady223]

Originally Posted by VitaBene

George, he sounds talented. However, with all due respect the food prep did not seem to be one of the big issues: it was getting it from the kitchen to the table.

Agreed - 100%!

A top notch chef will help but a good (not even great) front of the house manager is what they need.

[secondcurve]

Originally Posted by George Soderberg

It is my pleasure to announce on the Forum the arrival of Hoke Wilson as Executive Chef of Wolfe’s Tavern at the Wolfeboro Inn. Hoke, brings thirty-four years of decorated culinary experience to the Tavern and comes to us most recently from the highly touted, Thompson House Eatery in Jackson, New Hampshire.

Originally a graduate of the Rhode Island school of design, Hoke chose to follow his passion for cooking starting his career at the famous Rainbow Room in New York City as a pastry cook and assistant Gardemanger. Over the next 5 years he would become Chef of the Executive Hotel on Madison Avenue, and Head Saucier of the Carlyle Hotel. At the Carlyle, Hoke worked as a tournade through all stations of a traditionally organized French kitchen working his way up to Head Saucier. At the time the Carlyle Hotel was the only hotel in New York City with the prestigious Five Star Mobil Travel Guide rating.

In 1983 Hoke found his way north to New Hampshire where he has dedicated most of the next nearly three decades starting as Executive Chef of the Stonehurst Manor in North Conway where he was the recipient of the Gourmet Diners Club of America’s Silver spoon Award in 1984 & 1985. In between his two stints as Executive Chef at the Inn at Thorn Hill (which was rated #1 by Conde Naste Traveler in the category of Resorts & Hotels - scoring a perfect 100 in the food category), Hoke was a part of the burgeoning Portland Restaurant scene at Alberta’s Café and Bella, Bella.

Hoke Wilson attended New York City Community Colleges Hotel Restaurant Technology and was a graduate of the School for American Chefs in St. Helena, California. His cuisine can be described as traditional New England cuisine with a contemporary flair emphasizing locally sourced food and environmentally responsible purchasing. His official start date is March 14, 2011.


George

George:

Isn't this approximately your third new chef in the last year? What is going on? As others have said, your food hasn't been the issue it is restaurant staffing levels.

[tis]

Yes, that is what I am thinking as I am reading this. The service is the problem but they just don't seem to be getting it. I don't see how hiring a new chef improves the service. Why don't they understand what people are telling them???

[upthesaukee]

When I saw this news release on Thursday, I had the thought that perhaps the reason they have hired a new Executive Chef (again) was that the previous one(s) was getting frustrated with poor service (food cooked but not presented timely.) and decided to move on to a place that can better utilize his talents.

We watch a lot of Top Chef type programs, and Gordon Ramsey, and often they have a simulated restaurant "challenge". Occasionally, service falls down and hurts one sides chances of winning the challenge. These contestants are all very good chefs in their own right, and putting egos aside, if they get upset about poor service, it would not be a stretch to think perhaps these past chefs may have left due to poor service perhaps affecting their reputation.