The Wolfe's Tavern Team & Management
Our outstanding staff is here to serve you and make your dining experience a pleasantly memorable one. They come from all over New Hampshire and the lakes region. They along with our loyal customers are the heart and soul of this Tavern. Though some of their faces may change from time to time, their dedication and impact are here to stay. All of them have helped us make this old inn what it is and we cannot thank them enough.
The Management
Scott Bennett joined the Tavern in September 2011. His first job was as a short order cook back in the early 90's at a little fry shack called Lakeshore Lunch on Lake Wassokeag in Dexter, Maine. There you could find the best pizza or fried clams around. Scott then moved to the shores of a bigger pond in Portland, Maine, where he worked his way through the ranks of the DoubleTree Hotel to become the Executive Chef and then Director of Food & Beverage. After 12 years there Scott then moved down the shore line to open the brand new Hilton Garden Inn Portsmouth Downtown Waterfront (2006) where the focus was more breakfast based and combined the skills of a chef and that of a server to accommodate the 131 guest rooms. Now on the shores of yet another body of water Scott heads up the front of house operations for the Tavern.
Executive Chef Hoke Wilson, brings thirty-four years of decorated culinary experience to the Tavern and comes to us most recently from the highly touted, Thompson House Eatery in Jackson, New Hampshire. "I am very excited to be joining the team at Wolfe's Tavern at the Wolfeboro Inn. We will look forward to bringing back dishes that celebrate the rich tradition of The Tavern, as well as preparing updates of classic New England comfort food".
Originally a graduate of the Rhode Island school of design, Wilson chose to follow his passion for cooking starting his career at the famous Rainbow Room in New York City as a pastry cook and assistant Gardemanger. Over the next 5 years he would become Chef of the Executive Hotel on Madison Avenue and the Head Saucier of the Carlyle Hotel. At the Carlyle, Wilson worked as a tournade through all stations of a traditionally organized French kitchen working his way up to Head Saucier. At the time the Carlyle Hotel was the only hotel in New York City with the prestigious Five Star Mobil Travel Guide rating.
In 1983 Wilson found his way north to New Hampshire where he has dedicated most of the next nearly three decades starting as Executive Chef of the Stonehurst Manor in North Conway where he was the recipient of the Gourmet Diners Club of America's Silver spoon Award in 1984 & 1985. In between his two stints as Executive Chef at the Inn at Thorn Hill (which was rated #1 by Conde Naste Traveler in the category of Resorts & Hotels - scoring a perfect 100 in the food category), Wilson was a part of the burgeoning Portland Restaurant scene at Alberta's Café and Bella, Bella.
Wilson attended New York City Community Colleges where he studied Hotel Restaurant Technology and was a graduate of the School for American Chefs in St. Helena, California. His cuisine can be described as traditional New England cuisine with a contemporary flair, emphasizing locally sourced food and environmentally responsible purchasing.
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