Executive Chef Chris Tomboni joined The Cliffs Resort in August 2005 with a background of 5-star culinary experience. His expertise and passion for his work continue to enhance the guest experience at The Cliffs.

Included in Tomboni’s impressive culinary background are the French Room at the Adolphus Hotel in Dallas, La Playa Beach Resort in Florida and Lakeway Resort and Spa in Austin. 

A graduate of Hocking College Culinary School in Ohio, Chef Tomboni’s passion for cooking started at age 8, when his father would wake up at 4 a.m. to can 120 quarts of fresh tomatoes. It is his love for family and passion for cooking that has fueled his creativity and inspired his cuisine throughout the years. His cuisine is a blend of Caribbean and Southwestern cuisine, and he enjoys the delicate balance between the two.

 

 

 
 
Please welcome Seth Fiertl, C.E.C, as our new Executive Chef. Seth’s most recent position was the executive chef at Finn & Porter in Missoula, Montana where he achieved critical acclaim with his creations.
 
Seth began his career the age of 22 at the Four Seasons in Manhattan, NY where he worked under four executive chefs, eventually following one of them to open Café Panache in the city. After 15 years in New York City, Seth moved west to Salt Lake City where he earned a rave review in Gourmet Magazine while at the Capital Café. From there to Saratoga, California at the Le Mouton Noir then to Mammoth, California, and lastly to Missoula where he has been for the last 3 years.
 
We are excited about selecting Seth as our chef and look forward to his culinary creations.

 
 

Fresh from Boston, Michael Davis joins us here at Eagle Rock Resort. Mike resides in Conyngham, Pennsylvania where he remains a diehard Red Sox, Patriots and Celtics fan (he tries not to make that well known when in the company of Philly fans).
 
Executive Chef Michael Davis believes that a creative innovation of wholesome foods is the best approach to eating. Foods unadulterated by chemicals, layered in flavors with an innovative presentation is at the heart of his cooking.
 
Prior to residing here as the Executive Chef at Eagle Rock, Chef Davis most recently was the Executive Chef at Waltham Woods Conference Center and the Massachusetts Medical Society where he implemented seasonal catering menus and restaurant menus. He had also worked for Off the Vine Catering executing parties - especially one event that remains a devotee to the commitment of support to Cystic Fibrosis.
 
Chef Davis acted as an Executive Chef with Creative Gourmet working out at Tanglewood in Lenox, MA and Boston’s Museum of Science serving many local celebrities and political parties. Chef Davis also worked for the Marriott Boston in Newton, MA where he ran a Fairfield Inn and the SS Livestock.
 
Chef Davis received his A.A.S in Culinary Arts at Johnson and Wales University in Providence Rhode Island, 1987.