Chef Saunders inherited his love of food and cooking from his mom and grandmother.  He grew up spending days in the kitchen, cooking Italian family meals, and learning from the best.   He attended Corning Community College while working at a small family restaurant, and it was there he rediscovered his love of cooking.  He changed his major and graduated with an Associate’s Degree in Science (which is very helpful for a chef).

 

Chef Saunders has worked at some well know restaurants including the Hanover Grill, Greek Peak and The Palms, where the late Rick Canali was his mentor, before coming to the Harbor Hotel.  He has been with the Harbor Hotel since it’s opening and was mentored under Chef Hascall for four years before being promoted to Executive Chef.  He enjoys the daily challenges that arise from overseeing a full service restaurant and catering weddings & other events. 

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