Chef Spotlight: Luke Polles of TRAILS END at Camelback Resort in Pennsylvania

Chef Luke Polles is the Executive Chef of Trails End, the stylish bistro at Camelback Resort in Tannersville, Pennsylvania. The restaurant is not just for guests but for area visitors as well. Polles has been cooking ever since he could reach the counter, spending lots of time baking cookies and making homemade meals. He attended Northampton community college for culinary arts and continued on to assume his first chef position at the age of twenty-two. Since then, Polles has developed his own style influenced by time spent gardening and raising his very own livestock with an ever-increasing appreciation for quality ingredients. When he is not in the kitchen, he spends most of his time outdoors, fishing, hunting, and tending to his garden and livestock. Broadwayworld.com had the opportunity to interview Chef Luke Polles about his career and Trails End Restaurant.

What was your earliest interest in cooking?

My earliest interest in cooking stems from hours spent standing on a kitchen chair at the counter in both my grandmother and mother's kitchens. We would make things such as tomato sauce, Christmas cookies or Easter bread. Not only was it great memories, but a lifetime of cooking knowledge being passed on to me.

Who were some of your career mentors?

Besides both my mother and grandmother, one person really stands out as a mentor was Chef Victor Bock. He helped me achieve my first sous chef position and set me on the path for success in this very challenging career. He taught me things that only come with years of experience in our field, that to this day I am forever grateful.

What culinary styles have influenced your career?

I have always steered towards the "less is more" style of cooking. This style focuses on the highest level of quality ingredients and simple technique to highlight the ingredient and not to cover up its flavors. Also being most of my heritage is Greek, I tend to greatly enjoy the ingredients and techniques used and focused on in the Mediterranean region.

What do you consider the most distinguishing features of your work as a chef?

I have always taken a methodical approach to cooking and the creation of new dishes, studying the ingredients and finding the subtle nuances that make an ingredient unique and pair well with other flavors. To me understanding the science of the method I choose to change or enhance the ingredient also plays a huge role in my cooking. When pairing these two techniques together, I find not only can you create amazing food but create an experience for the guest.

What is your favorite meal?

My favorite meal includes a nice glass of Syrah wine, and a plate of charcuterie and pickles. Add in my real family or kitchen family and nothing could be better.

Editor's Note: We had the pleasure of visiting Trails End and sampling the cuisine of Chef Luke Polles and his team. Stay tuned to Broadwayworld.com for a feature story on Trails End and the other the dining Choices at Camelback Resort.

Trails End Restaurant is one of the dining choices as the new Camelback Resort. The resort is located at 193 Resort Drive, Tannersville, Pa. 18372. Call 855.515.1283 or visit http://www.camelbackresort.com/.

Photo Credit: Courtesy of Luke Polles