We believe that “human capital” is a critical ingredient for a successful restaurant. The staff at the Canoe Club is at the very center of what we are about. They reflect our aspirations and expectations for a memorable experience at the Canoe Club.
The Canoe Club Staff is a colorful assemblage of talent. Over the years we’ve been home to artists of note, equine fanatics, graduate students at Dartmouth, organic farming aficionados, multi-linguists including some fresh from Italy and Hungary, gardeners from Costa Rica, certified teachers, a one-man repository of the history of jazz, and a Dartmouth coach. Several of our team members have been with us since our launch in November of 2003, and a number of Canoe Clubbers choose to “re-enlist” when they return to the area. This staff continuity creates a certain “esprit de corps” which we hope enhances the service at the Canoe Club.
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Mark Prunk, Executive Chef: Mark's considerable culinary chops were honed at a host of top notch Upper Valley restaurants over the past 2 decades. Highlights of that career began at La Poule à Dent in Norwich, and continued as a key figure at Simon Pearce, and as Executive Chef at both Bentleys' and Firestone's. Mark also was a figure of note in the New England catering world. We're delighted to have him assume the reins.
FRONT OF THE HOUSE
Jim Goodrum, Financial Manager: Jim brings several decades of high level, multi-unit restaurant management experience to the Canoe Club.
John Chapin, Owner: previously created and owned a restaurant in Farmington, CT and two restaurants in Hartford, CT, where he functioned as the impresario of a noted music series. He is an acknowledged expert in the art of pouring water.
Daniel Levitt has been a fixture at the Canoe Club bar for the past 13 years. He claims to have invented the famous Remy Martin Louis XIII and Red Bull fusion drink. His reputation for recalling the peculiar preferences of regular guests is legendary, as is his unflappability in the face of a Tuck School tsunami.