The Rhinecliff is proud to announce the arrival of its new Executive Chef, Brian Kaywork.

Dutchess County Tourism said: “I had the chance to welcome new Chef Brian Kaywork recently. His dishes delight you, taking advantage of seasonal Hudson Valley produce and foods. Of course he highlights local ingredients, and you can tell right away how much he enjoys being a chef. The dishes he debuted on a recent weeknight included watermelon squares with feta cheese, sweetbreads with sweet potatoes and maple syrup, and radishes and greens in vinaigrette.”

Owner James Chapman says, "We're very pleased to appoint Brian Kaywork as our new chef. Brian brings a great deal of experience to our seasonal and local culinary manifesto and some very exciting innovations and farm contacts."

Brian’s passion and creativity are apparent from his dishes. He comes across as intense but gregarious, knowledgeable but not affected. A graduate of The Culinary Institute of America (CIA), Brian has held several leading area chef positions over the years. He just keeps climbing the ladder, due to his talent and skill.

Chef Brian has pledged, "It's my desire to bring food to the table that's inspired and approachable, offering casual fine dining. I have a firm belief in the local seasonal sustainable mantra. I will always do my best to bring what's freshest to our diners."

He holds a bachelor’s degree from Western Maryland College, and has worked in Southern California, where he first began cooking. In 2002, he came to Hyde Park to attend the CIA. He admits he loves French-based fine dining and was a sous chef at The CIA's Caterina de Medici. Already some of these techniques are finding their way into his new dishes at The Rhinecliff. His externship was at the Little Palm Island resort and spa in the Florida Keys.

He uses seasonal ingredients to prepare creative-yet-traditional fare. Expect food from neighboring farms, cheese-makers and an array of local producers. He feels there's an excitement about food and dining that hasn’t always been and the presence of The CIA has raised the bar locally, and makes for more educated diners and vendors.

“The Bar” at The Rhinecliff is open for breakfast, lunch and dinner, seven days a week, come on down…

Note, menus, dishes and prices change daily and are subject to market fluctuation and change. All menus shown here are simply to give an indication of menus offered

The Bar at The Rhinecliff features the bounty of the Hudson Valley, cooked and served with classic European elegance and gusto.

• Breakfast 7:00 am - 11:00 am (available for non-residents also)
• Lunch 11.00 am – 3.00 pm
• Dinner 5:00 pm – 9.30 pm (sun-thur)
• Dinner 5:00 pm – 10.30 pm (fri-sat)
• Bar 5:00 pm – late
• Bar Menu – a light Bar Menu is available at all times, including ‘til late

Sundays are a day to relax down at the hotel. The Brunch at The Rhinecliff offers all your favorite brunch classics, served with Hudson Valley soul.

• Live jazz from approx 11.30 midday - 2.30pm - Music Schedule
• The Will Smith Trio, Blue Gardenia, Bernstein Bard Trio, Elaine Rachlin call for details
• Classic brunch favorites – Eggs Benedict, French Toast, Shirred Eggs.
• Brunch is served from 10.00am – 4.00pm
• Example Brunch Menu - View Example Sunday Brunch Menu (.pdf)
• Note, menus change daily and prices are subject to change