The Lake House on Canandaigua adds Steve Eakins, John Bard

CANANDAIGUA, NY — Both worked in local kitchens and rose to top positions in kitchens in the fine-dining cities of New York City and Austin, Texas.

And now they’re folding their craft at The Lake House on Canandaigua’s Rose Tavern, Sand Bar, Library Bar and the seasonal Pool Bar as new executive chef and executive baker.

Steve Eakins, who has appeared on hit Food Network shows “Chopped” and “The Best Thing I Ever Ate,” was recently appointed executive chef. John Bard was appointed executive baker. They join food and beverage director Nicholas Massimilian at the lakeside resort.

Eakins worked with Marc Murphy’s Benchmarc restaurants in Manhattan, serving as executive chef of Ditch Plains, Landmarc at the Time Warner Center, Kingside in the Vicery Hotel and Landmarc in Tribeca. His New York City restaurant experience also includes Central Park Boathouse and Danny Meyer’s Maialino.

Most recently, Eakins served as executive chef of Radio Social in Rochester with two in-house culinary venues — Ophira and Shortwave.

Bard learned bread baking while working in the pastry kitchen of Jeffrey’s, a high-end French-inspired steakhouse, becoming head baker. Most recently he worked with McGuire Moorman Lambert (MML), taking over the bread and pastry program at Clark’s Oyster Bar and opening Swedish Hill bakery and deli in 2019.

Before moving to Texas, Bard worked in Rochester’s upscale Mexican restaurant Dorado and Magnolia’s Café, where he cooked to form President Barack Obama.

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