As part of its continued focus on enhancing guest experiences, Camelback Resort, a year-round recreational destination in the Pocono Mountains, has appointed Christopher Baulo as its new director of food and beverage and Kavon William Langley as executive chef.
In his new role, Baulo will oversee Camelback’s expansive culinary operations, which include 25 dining outlets ranging from food trucks and all-day casual venues to upscale dining concepts. Langley will lead day-to-day kitchen operations across the resort, including in-room dining and on-site catering for meetings, weddings and special events.
According to vice president and general manager Jason Bays, with the introduction of this new culinary team the resort is poised to further elevate its food and beverage offerings and position itself as a sought-after dining destination. “Both Christopher and Kavon bring decades of hands-on industry experience along with deep expertise in team building and managing the complex operational demands of large, multi-venue hospitality environments,” Bays said. “We are thrilled to have them join our team.”
With more than 30 years of experience as both a chef and hospitality executive, Baulo will provide strategic leadership for Camelback’s food and beverage operations, guiding daily execution, operational performance and long-term business objectives.
Most recently, Baulo served as director of food and beverage for Kings Island, a 364-acre amusement park northeast of Cincinnati, Ohio, where he oversaw all culinary operations in collaboration with the park’s executive chef. Previously, he owned and operated Repertoire Restaurant in Florence, Kentucky, and held a variety of senior leadership roles including director of food and beverage, golf and ferry operations at Rising Star Casino Resort in Indiana; director of hospitality for Caesars Hospitality in Chicago; and executive chef at Harrah’s St. Louis. He began his career as assistant executive chef at Harrah’s Las Vegas.
Baulo holds an associate of applied science degree in culinary arts from Johnson & Wales University.
As executive chef, Langley will oversee all kitchen operations at Camelback Resort, including food quality, budgeting and inventory management, blending his culinary prowess and business acumen. With a 25-year career in culinary operations, he most recently served as event chef/executive chef for the Brooklyn Museum with Great Performances in New York City, a role he held for nine years. He also served as executive chef for Great Wolf Lodge & Resort Hotels, overseeing five restaurants at the property, as well as the executive chef for IHG Hotels in New York. Earlier in his career, Langley held positions including chef de cuisine at Fireside at New York’s Omni Berkshire Hotel and executive chef at Bourbon Street Bar and Grill in New York City. Passionate about mentoring the next generation of culinary professionals, Langley has served as a culinary instructor at the New York Restaurant School, Urban Horizons, Culinary Tech Center and the Art Institute of New York City.
Langley holds as associate degree in hotel management and culinary arts from Johnson & Wales University.
Camelback Resort’s diverse dining portfolio includes authentic Mexican cuisine at Alta Vida; Trails End Pub & Grille, a ski-in/ski-out American brew pub open daily; Hemispheres, a family friendly all-you-can-eat buffet restaurant open for breakfast; Graffiti Pizza, a New York graffiti-themed pizza spot; Oasis, the Poconos’ most unique indoor pool and swim-up bar reserved for guests 21 or older; and more.
With its new culinary leadership team in place, Camelback Resort is poised to build on its legacy as one of the Northeast’s premier mountain destinations, further enhancing its profile through innovative guest experiences, operational excellence and year-round recreation.
