Stephenie Monroe, Director of Sales & Events
Prior to event planning, Stephenie was a Global Security Analyst and devoted much of her free time to Community Development where she specialized in media relations, fundraising and volunteer management for a variety of community organizations. She holds a bachelor's degree in International Diplomacy and Human Rights from the University of Massachusetts, Amherst and a Master of Science in Terrorism and Political Violence from Kingston University in London.
Clement Coleman, Executive Chef
Clem studied Fine Arts at the Tyler School of Art in Philadelphia. Abroad in Italy, he fell in love with food when he bought a peach from a fruit stand in the Campo de'Fiori in Rome and tasted—for the first time—the sun and the soil found in every bite.
Clem was the owner/chef of the Rose and Kettle Restaurant in Cherry Valley, NY for eight years, from 2002 until 2010, where he worked hand-in-hand with local farms to enhance his menus and elevate the cuisine. Moving then to Syracuse and working for many years as the chef at Otro Cinco, the Spanish restaurant most famous for its paella and tapas menu.
Clem brings a collaborative spirit to his kitchen, and always seeks to work with others who share his passion for great food. He is inspired lately by plant-based cuisine, the growth of fermentation as a practice in the industry, and by the Finger Lakes Regions growing distillation culture.
His ultimate goal is to make soulful food that makes good on the promise of that first peach.
Michael Griffith, Director of Hotel Operations
Michael began his career in hospitality with Hilton Hotels, while earning his hospitality degree from the Pennsylvania Culinary Institute in Pittsburgh, Pennsylvania.
While exploring business opportunities on a trip to Nashville, TN, he was contacted by an associate and offered a position at Cornell University. Though the Finger Lakes region was previously unknown to him, two weeks later he relocated and fell in love with the surrounding area.
Throughout his hospitality career, Michael has had the pleasure of being a part of some of the area's most well established businesses, including Cornell University, Maxie's Supper Club, Dano's Heuriger on Seneca Lake and the Watkins Glen Harbor Hotel.
Michael has held positions as Executive Chef, Food and Beverage Director, Wine Educator, Event Planner and General Manager. This unique combination of roles gives him a very well rounded understanding of the hospitality field. He is now excited to bring his experiences and knowledge to help provide our guests with the most unforgettable memories possible.
In his home life, Michael spends his time with his amazing wife and six incredibly quirky children.
Tania-lynn Anderson, Event Planner
Tania-lynn has a long-held passion for event planning, having been raised in the Finger Lakes she is eager to combine the vast amenities and activities that the area offers with the production of luxury events at the Inn at Taughannock Falls. Tania-lynn is detail oriented and excels at taking the complex layers of a client's dreams and turning them into a solid, structured reality. "I really love helping people bring their vision to life - no matter the scale of the occasion!" Outside of work you can find Tania-lynn taking care of rescue animals and coaching children on local cheer teams.
Gigi MacTaggart, Event Planner
Camryn O'Dell, Event Planner
David Winters, Dining Room Manager
Lloyd T. Williams (Innbassador)
- Current Openings
- Front Desk Manager
- Prep Cook - Hot Foods
- Prep Cook - Cold Foods