In this position, Topple will oversee catering, events and in-room dining, as well as three food and beverage outlets at the Shore Lodge: The Narrows, the Narrows Grill and the Lake Grill. He will also manage two restaurants at Whitetail Club.
Topple has worked as a chef for more than two decades. He has cooked at the James Beard House, written two cookbooks, and won awards including 1997 Young Chef of the Year from Nestle Food Service.
He most recently worked at Sonnenalp Resort in Vail, Colo., overseeing five restaurants and banquet operations. He also worked as executive chef for five years at Beano’s Cabin in Beaver Creek, Colo., and was executive sous chef at the Lodge at Vail for three years.
Topple earned his diploma from Highbury Catering College in Portsmouth, England, where he was trained in hospitality-focused culinary arts.