Executive Chef Todd Lytle attended Johnson & Wales University of Culinary Arts and has since successfully partnered with some of the top companies in the hospitality and Foodservice industries. Todd’s foundation for his training started at the Marquis Lafayette Hotel in Cape May, New Jersey and continued as Sous Chef at the Stowe Mountain Resort in Stowe, Vermont and at the Fall Line Restaurant in Sunday River, Maine. Todd has developed his passion for food and interest in cooking by travelling to different regions. He spent time in Colorado where he enjoyed working as the Sous Chef at the Grand Butte Lodge in Crested Butte as well as at the Swiss Chalet in Winter Park. From there he travelled to Tucson, Arizona where he learned the unique art of Southwestern cooking and created regionally inspired menus for the Tucson National Country Club. After returning to the New England area Todd worked as Restaurant Chef at the Brewery in Lowell, MA. Todd has been an integral part of the culinary team at the Crowne Plaza Nashua for over ten years. He has worked in the capacity of Banquet Chef, Sous Chef, and more recently as Executive Chef.
Inspired by creativity and the use of different ingredients, Todd’s favorite things about cooking are being surrounded by local, sustainable, fresh food, and the detailed preparation that goes into the kitchen. He is an avid gardener and grows a variety of herbs for use in our Speaker’s Corner Restaurant. He enjoys taking the simplest of ingredients and turning them into a culinary masterpiece. Todd’s passion is to learn new techniques, and he constantly searches for which flavors will marry well with the freshest of ingredients.
Todd’s favorite quote: “You only live once but if you do it right, once is enough.