Steven Wilkinson’s Bio
Chef Steven Wilkinson is a graduate of Paul Smith’s College with a degree in the Culinary Arts.
Chef Wilkinson became the Executive Chef at Woodcliff Hotel & Spa in January of 2006 after devoting five years in various positions including Executive Sous Chef. Chef Wilkinson's style blends traditional European cooking techniques with the freshest ingredients found locally and around the nation. His creations focus on a unique and defined blending of flavors and textures and he is well known for his seafood presentations.
Through his time and expertise, Chef Wilkinson gives back to the community by working with various organizations such as Special Olympics, Dimitri House and other local charities.
Cooking for the Holidays with Chef Steve Wilkinson…
article published in the Rochester Magazine... Read More
Chef Wilkinson’s Great Recipes: 
White Balsamic and Lavender Vinaigrette
Piquillo Pepper and Chipotle Mojo
Mango Jam - Great with Grilled Seafood or Chicken
Mushroom Fricasée
Mulled Cider
Basic Crepe Batte
Pear Yuzu Sauce 
UPCOMING EVENTS
We have launched our new Fall menus…
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Lunch menu features Wild Game Chili, Baked Lobster Mac-n-Cheese, Scallop Risotto, Crab Sandwich and more… |
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Dinner menu features Braised Swordfish, Plum-Pommegrate Flank Steak, Tournedos of Pork Tenderloin, Kobe and Frites as well as all our favorites and new signature dishes by Chef Wilkinson |
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Join us on Fridays for Crab Stuffed Flounder with Grand Marnier Beurre Blanc |
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Check our nightly entertainment for Happy Hour…listen to live music while you sip your favorite drink with complimentary hors d’oeuvres |
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Don’t forget to make your reservations for our fabulous Sunday Brunch |
Three Course Prime Rib Dinner at $39.95 for two
Crab Stuffed Flounder with Grand Marnier Beurre Blanc
Fabulous Brunch
