Blue Mountain Resort, a year-round recreational destination located along the Kittatinny Ridge in the Pocono Mountain regions
and managed by KSL Resorts, has named William McPartland as food and beverage director. With over 25 years of diverse restaurant experience, McPartland oversees operations, menu development and implementation at the resort’s Slopeside Pub & Grill with its casual contemporary American cuisine, supervises all catering events for the resort’s 50,000 square feet of outdoor/indoor meeting space and oversees special culinary events such as the Date Night Series and upcoming Wine Fest.
“Bill’s proven skills in creating innovative menus and dynamic culinary experiences, as well as his management, mentoring and leadership prowess shown throughout his outstanding hospitality career will be an important contribution to furthering the success of our food and beverage programming,” said Blue Mountain’s general manager Jim Dailey. “We are especially pleased that Bill’s forward thinking, culinary creativity and wine knowledge will greatly enhance the events and functions that take place in our huge, mountainside meeting space.”
McPartland is working on refreshing the lunch and dinner menus at Blue Mountain’s open every day, year-round casual eatery Slopeside Pub & Grill – serving an extensive, newly refreshed menu featuring favorite starters, soups, salads, sandwiches, burgers and delectable entrees and desserts – including vegetarian, vegan and gluten free choices. He is also creating fun, four-course dinners with an accompanying themed performance that are part of the resort’s new monthly Date Night Series and served in the Vista Ballroom.
Prior to joining the team at Blue Mountain Resort, McPartland served for three years as general manager/kitchen manager at The Clubhouse Grille in Bethlehem, Penn. His expertise in butchering meats and handling seafood and his comprehensive farming knowledge were garnered at RE Farm Café at Windswept Farm State College, Penn., and that experience will be a boon to the two onsite farm-to-table greenhouses at Blue Mountain. Previously a corporate chef, he did a six-year stint at St. Thomas Restaurant Group in St. Thomas, U.S. Virgin Islands, and served as executive chef for Capital Restaurant Concepts based in Washington, D.C.
McPartland graduated from Pennsylvania State University, University Park, with a Bachelor of Science degree in hotel, restaurant and institutional management.
