Red Lion Inn Welcomes Max Kiperman as Executive Chef
STOCKBRIDGE — Max Kiperman joined the Red Lion Inn culinary team as executive chef of the Red Lion Inn’s Main Dining Room, Widow Bingham’s Tavern, and the Lion’s Den. As executive chef, Kiperman will work closely with Vice President of Culinary Development Brian Alberg and Sous Chef Jim Corcoran on all future food- and beverage-related development in addition to day-to-day kitchen management.
With a tenure of more than 25 years in the culinary industry, Kiperman comes to the Red Lion Inn most recently from Lucca in Boston’s Back Bay, where he worked as sous chef, and as culinary consultant to the Viceroy Hotel and Resort in Zihuantanejo, Mexico. Kiperman began his culinary career at Rosalie’s Restaurant in Marblehead before training under three Michelin chefs, including Sylvain Portay and Alain Ducasse. Kiperman now brings his expertise and passion for cooking with locally sourced products to the Berkshires.
“Max’s diverse culinary portfolio and his commitment to the farm-to-table movement make him the perfect addition to lead the Red Lion Inn’s culinary team,” said Alberg. “We are confident his leadership and expertise will elevate the inn’s dining experience and continue to evolve the offerings to exceed our guests’ culinary expectations.”
Kiperman’s extensive résumé includes work in hotels and resorts such as the Ritz Carlton properties in San Francisco, New York City, and Boston, and the Four Seasons Hotel and Resort in Nevis West Indies; restaurants like On Lot Restaurant in Hong Kong and Mix Restaurant in Las Vegas; and work as a private chef in New York and Connecticut.
Recently refreshed breakfast, lunch, and dinner menus await guests at the Red Lion Inn’s Main Dining Room and Widow Bingham’s Tavern, highlighting the inn’s long-standing relationships with local and regional purveyors. The inn offers guests two additional dining options, the Lion’s Den, with nightly live entertainment, and seasonal outdoor dining in the Courtyard from June through September.