i. Biography
Gunnar Thompson has led the kitchen at Glenmere Mansion in Chester, New York, in the fall and beyond, shaping a dining program that feels closely tuned to the season and the landscape around it. His work is the product of a career spent in resort and inn kitchens, where the demands of place, pace, and precision sharpen a chef’s point of view. At Glenmere Mansion, that point of view arrives as farm-to-table cuisine that aims to show as many Hudson Valley products as possible, letting the region speak through the plate with clarity and restraint.
The Climb
Early in his career, Gunnar Thompson served as Executive Chef at Erna’s Elderberry House, Chateau du Sureau in Yosemite, California, a setting whose very name suggests a certain romantic scale and attention to detail. Later, he was Executive Chef at Primland Resort in Blue Ridge Mountains of Virginia until 2015, continuing to build a résumé grounded in destination hospitality, where food has to do more than nourish: it has to carry the atmosphere of the place and the expectations of the guest. These roles trace a steady ascent, each step reinforcing the blend of discipline and expressive cooking that defines his style. Since 2015, he has been Executive Chef of Glenmere Mansion, bringing that trajectory to its current high point. In that setting, his cooking feels less like a departure from his earlier work than a refinement of it — a distillation of experience shaped by resort kitchens, a respect for ingredients, and a practical understanding of how luxury is often expressed most powerfully through simplicity handled with care.
Today
Thompson has been Executive Chef at Glenmere Mansion in Chester, New York, since fall. His current role is defined by farm-to-table cooking built around Hudson Valley products, a direct expression of the region surrounding the restaurant rather than a detachable style. That distinction matters in his kitchen: the food is not presented as an idea of locality, but as a living conversation with what the area provides. The result is a cuisine that feels rooted, seasonal, and attentive to the texture of the setting itself. One signature work from Chester is the Benedict Burger at The Frog's End Tavern. It stands as a reminder that Thompson’s range extends beyond formal dining room polish into dishes that are direct, memorable, and built with the same care. The craft note is not abstraction; it is ingredient choice, sourcing, and construction. In his hands, those elements are not separate disciplines but a single language, used to make each dish feel considered from first impression to final bite.
Signature
Gunnar's signature dishes include Benedict Burger, Tumbleweed Cheddar Fondue, and Tumbleweed Cheddar Popovers. Together, they sketch a chef whose work balances comfort and refinement, with familiar forms given a more deliberate architecture. The names themselves suggest a kitchen interested in warmth, richness, and a sense of occasion, while still staying close to the grounded, ingredient-led sensibility that defines his broader approach.
Recognition
Gunnar's honors include Taittinger Grand Chef of the Year (2012), Relais & Châteaux Grand Chef (2011), Celebrity Chef for Healthy Kids Initiative, and One of Virginia’s Top 10 Chefs. Taken together, these recognitions reflect a career that has been noticed for both excellence and breadth: a chef moving confidently between prestige, hospitality, and a commitment to cooking that resonates beyond a single dining room. In Thompson’s case, the accolades sit naturally alongside a career built steadily, and with evident focus, from Yosemite to the Blue Ridge Mountains to Glenmere Mansion.
Profile updated July 2026
FAQ
Asked of Gunnar
What is Gunnar Thompson's current role?
As of 2026, Gunnar Thompson is Executive Chef.
Where did Gunnar Thompson work before?
Gunnar Thompson's earlier career included Erna’s Elderberry House, Chateau du Sureau and Primland Resort.
What recognition has Gunnar Thompson received?
Taittinger Grand Chef of the Year (2012).
