Traveling to new places promises the potential for exciting culinary experiences. Take our award-winning cuisine from gifted chefs, celebrated wine lists, and innovative signature menus, add captivating environments, and you have the recipe for why dining the Delaware North way is sure to please.  We have gained critical and popular acclaim. Our cuisine is as popular as our unique locations – and makes for amazing culinary vacations.

If quality ingredients are the building blocks of fine cuisine, then a well-designed dish requires an architect of the palate. Delaware North Companies Parks & Resorts is fortunate to have secured the services of Master Chef Roland G. Henin as our destination management company’s corporate executive chef. 

With nearly 25 years of experience, Roland Henin's dual career as practitioner and teacher of the culinary arts has won him numerous accolades and certifications in his field, including the first National Chef Professionalism Award from the American Culinary Federation (ACF)® and appointment as the National Certification Committee Chair at the ACF’s Education Institute.  Chef Henin is one of approximately 55 international Master Chefs certified by the ACF. 

Chef Henin provides consultation and direction for all foodservice operations, from fine dining menus to concession selections.  The value of his extensive experience - which ranges from serving as chef des cuisines at the five-star Breakers Hotel in Palm Beach, Florida, to coaching the 1992 gold medal U.S. Olympic culinary team - to our foodservice capabilities is immeasurable.  Chef Henin's mentoring abilities have guided students like Napa Valley chef Thomas Keller, author of the best-seller, "The French Laundry Cookbook."  Since joining DNC Parks & Resorts in 1997, Chef Henin has developed a professional culinary certification process for cooks and chefs that includes courses in sanitation, nutrition, and supervisory development.

Chef Henin was profiled in the January 27, 2003 issue of National Restaurant News®. In the interview, he commented, "One of the first things I'm often asked is why a certified master chef - and a French one, at that - would work for a contractor.  I think it testifies to the importance Delaware North places on food as part of the guest experience."