Hammondsport, NY: The oldest building in Hammondsport, The Park Inn, has a new look and now a new Chef. Dan Eaton, a longtime fixture in the Rochester dining scene, has revamped The Park Inn’s menu & philosophy.
Eaton began a 20 year professional cooking career in Rochester, NY working his way up through the ranks at Rooney’s, 2Vine, The Rio Bamba, Tonic and Pearl. Eaton was able to leave Rochester occasionally to stage at such renowned restaurants as Bouley in New York City and Auberge du Soleil & The French Laundry, both in Napa Valley, California.
“Chef Eaton brings a talent and energy to the team that is infectious & inspiring.” -General Manager, Brian Durnin.
One of his proudest achievements was being invited to cook at the James Beard House in New York City, once as the Featured Chef and twice again with other honored Chefs.
In 2005, Eaton auditioned for and attained the position of hosting “Cooking at Home” on Time Warner Cable. For 12 years he was personally responsible for creating over 3,000 recipe segments which aired in many markets throughout the United States. After leaving television, Eaton worked in Rochester at Good Luck Restaurant, diving deep, once again, into the workings of an ultra creative, upscale restaurant.
“We are lucky to be recruiting the best talent in the area and are eager to see what the future has in store for our business, as well as the Finger Lakes in general.” -Durnin
Eaton spent his early years living on his Grandparent’s dairy farm in the Connecticut River Valley of Vermont and meals mostly came straight from the farm and land: fresh milk, beef and vegetables of all kinds. The memories of these simple and fresh foods have remained a constant source of inspiration for all of his food explorations.
"I've always wanted it to be about the food, not about me." -Eaton
Eaton is intent on highlighting the best Finger Lakes and New York State products that the Finger Lakes currently have to offer. He is also looking forward to expanding the Park Inn’s own existing organic farm while using preservation techniques to bring local produce into the kitchen throughout the year. His hope is to bring more national attention to the developing food & beverage scene of the Finger Lakes area.