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Lyle J. Bolyard Joins The Lodge At Woodloch As Executive Chef
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HAWLEY, PA – February 16, 2006 – John and Ginny Lopis announce the appointment of Executive Chef Lyle J. Bolyard to The Lodge at Woodloch, the newest full-service, luxury destination spa resort in the U.S., set to debut in June 2006.  Bolyard will incorporate a “Slow Food” approach at The Lodge at Woodloch, a movement dedicated to preserving the use of organic, nutritious ingredients and extending meals for a full sensory experience.  Bolyard will not only oversee the kitchen at Tree restaurant, but also all culinary programs at the spa. 

“Lyle has a distinctive gift for translating mealtime into culinary entertainment,” said Dr. John Lopis, who co-founded the Lodge at Woodloch with wife Ginny Michel Lopis.  “His cuisine not only nourishes the body, it also excites the spirit.  Our guests will thoroughly enjoy the dining experience at the spa and will also have the opportunity to learn from Lyle and incorporate his techniques into their own cooking.”

Prior to joining The Lodge at Woodloch, Bolyard started a chef consulting business focusing on the Northern Virginia/Washington, D.C. area.  He specialized in kitchen design, budgeting and staffing high-end restaurants, such as the Good Stone Inn.

Before venturing out on his own, Bolyard was chef de cuisine for Seasons Restaurant at Nemacolin Woodlands Resort in Pennsylvania.  He designed health-conscious menus and artfully prepared the cuisine with flair, utilizing a pan-Asian concept integrated with Eastern and Western presentations.  During his tenure, Seasons Restaurant was awarded Culinary Excellence honors by Pittsburgh Magazine.

Bolyard began his career with the Wigwam Golf Resort & Spa and The Phoenician, two prestigious luxury resorts in Arizona.  At the Wigwam, he completed an internship and one year of employment under the direction of John Hill, former White House Chef during the Reagan administration.  Bolyard then transitioned to The Phoenician, where he was exposed to the culinary delights of two James Beard Foundation award-winning chefs, Alex Stratta and George Mahaffy. 

Bolyard enrolled in the hospitality management school at Shepherd College.  Then later attended a trade school and graduated with a technical culinary arts degree.  He graduated from the International Culinary Academy, affiliated with Le Cordon Bleu, in Pittsburgh in 1995.

Opening in June 2006, The Lodge at Woodloch will be the finest full-service, luxury destination spa in the Northeast, offering complete spa programs, treatments, outdoor adventure activities, golf, classes and packages in a pristine mountain retreat environment.  Located on 75 wooded acres with a private lake in the Lake Region of Northeast Pennsylvania, The Lodge will provide an oasis for personal awakening and renewal just two hours outside of New York City.  The exclusive property, which features 58 luxury accommodations, a 40,000-square-foot spa and more, is owned and operated by John and Ginny Lopis of JGL, Inc., internationally recognized spa design and operations experts.

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Contact:

The Lodge at Woodloch
http://www.thelodgeatwoodloch.com

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