Dining Experiences : The Delmonico Room

Chef Lyle Bolyard worked as the Chef de Cuisine at the Hotel Fauchère before being promoted to the post of Executive Chef. He brings a new approach to classical and modern cuisine, both in Bar Louis and the Delmonico Room, by using international, local, and artisanal ingredients that add excitement to the dining experience.

Prior to joining the Hotel Fauchère, Bolyard opened and worked as the executive chef for The Lodge at Woodloch. During his tenure at the Lodge, Chef Bolyard won many accolades for his health conscious cuisine including Spa Finders reader's choice award for "best cuisine," and has appeared on the Food Network performing cooking demonstrations.

Between working in resorts and restaurants Chef 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.

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 stay at Seasons Restaurant the restaurant was awarded Culinary Excellence honors by Pittsburgh Magazine.

Bolyard began his professional 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. Bolyard then transitioned to The Phoenician, where he was exposed to the culinary delights of James Beard Foundation award-winning chefs.

He is a 1995 graduate from the International Culinary Academy, affiliated with Le Cordon Bleu, in Pittsburgh.

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