Executive Chef Peter Schott

Seemingly perched among the trees, guests of The Lodge at Woodloch dine at the elegant TREE restaurant. Flavorful and inventive, TREE’s menu is created daily by a team of gourmet chefs led by executive chef Peter Schott. The team utilizes fresh, local ingredients, including just-picked items from the resort’s own herb gardens. From its cathedral windows to the Frette linens, TREE evokes a sense of informal elegance and serves as the social hub for guests, inviting them to take a break for coffee or tea by the fire or meet for cocktails or imported ales at the bar.

Standing at over 6’5”, Chef Peter Schott grew up an athlete. “Being in the kitchen is like being on the court, the adrenaline rush I get from preparing an amazing meal is like winning a big game.” An innovative chef with more than 25 years of experience in fine dining, Chef Peter has received numerous awards and recognitions including “Best Local Chef” for 5 consecutive years by the River Reporter, an area newspaper. Formerly the owner and chef of Restaurant 15 Main in Narrowsburg, New York, his restaurant was voted number one restaurant by Times Herald Record and has won awards such as “Best Vegetarian Dish” and “Best Food & Wine Pairing” at the Delaware River Food & Wine Festival. Prior to moving to Northeast Pennsylvania, Chef Peter was the executive chef at several luxury resorts in the South.

“I have a passion for fresh, clean foods,” says Chef Schott. “We emphasize seasonal organic, locally grown foods and concentrate on portion size and amazing taste. My favorite thing is making others happy. ‘Healthy food wouldn’t be truly healthy’ if it weren’t enjoyed to the fullest.”

The Lodge at Woodloch also offers chef-hosted dinners, wine tastings, special seasonal events as well as learning how to recreate dishes at home while continuing on the path of healthy eating. These award-winning cooking classes take place in the Chef’s Demo Kitchen,which features state-of-the-art Viking appliances, including an overhead plasma screen which displays for close-up viewing, and are always well attended. Guests are introduced to a variety of signature recipes such as the Mushroom Strudel with freshly foraged mushrooms, and Scallops with Pickled Garden Vegetables. The Lodges' culinary team will  share new cooking techniques, surprising ingredient alternatives, and elegant, fun presentations ideas.