Chef Max Kiperman, Executive Chef at The Red Lion Inn, brings more than 25 years in the culinary industry and a passion for cooking with locally-sourced products, to the legendary Stockbridge hotel.
Kiperman began his culinary career at Rosalie’s Restaurant in Marblehead, MA before training under three Michelin Chefs, including Sylvain Portay and Alain Ducasse. His extensive resume includes work in hotels and resorts like The Ritz Carlton properties in San Francisco, CA, New York, NY and Boston, MA, 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, NV; and work as a private chef in New York and Connecticut.
Most recently, Kiperman was Sous Chef at Lucca in Boston’s Back Bay, and a culinary consultant to The Viceroy Hotel and Resort in Zihuantanejo, Mexico.
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 of the Inn’s Main Dining Room, Widow Bingham’s Tavern, and the Lion’s Den.