At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


Upstate Update

BY Anna Grazulis | August 13, 2018 | Feature Features

Chef Jonathan Wright brings his local-minded attitude wherever he cooks.
The private Club at Silo Ridge is the heart of the field club's community.

"In my profession as a chef, I like having the ability to influence the ingredients that I use,” says chef Jonathan Wright, who is known for his tenure as executive chef during Manhattan’s famed Rainbow Room reopening. Wright has recently been appointed regional vice president of culinary operations at Discovery Land’s East Coast and Caribbean properties, including Dune Deck Beach Club and Silo Ridge Field Club.

Hamptonites know Dune Deck as the sprawling, members-only beach club and lodge on Westhampton Beach, but it’s also where Wright’s team is offering nothing but the best sea-to-table dining with purely local menu items including Montauk fluke crudo, Hampton Bay razor clam ceviche, Montauk striped bass tacos and more.

For a trip north, Silo Ridge Field Club is a culmination of everything wanted in an upstate getaway. Situated in the heart of the Hudson Valley, the members-only club offers nearly every form of outdoor recreation: golfing, hunting, fly-fishing and hiking, to name a few. Having grown up on a farm in Shropshire, England, Wright was ready to get back to his roots when tasked with developing a food program for Silo Ridge. The property plays host to its own livestock and an organic garden that gives “farm-to-table” new meaning (it even has its own root cellar for storing canned goods). At Silo Ridge, Wright is serving up more wholesome, farm-fresh dishes, including sheep’s milk ricotta gnudi with broccolini, peas and fava beans, and salt-and-ash-baked beets with stracciatella and hazelnut crumble. Clearly taking advantage of all the Hudson Valley has to offer, he says, “I value a close relationship with the farmers who grow and rear my ingredients, and this is easier to cultivate when you’re actually cooking near the farms that are your sources.” 5021 Route 44, Amenia

Photography Courtesy Of: