CHEF JOSEPH Buenconsejo

Scribner’s Catskill Lodge recently debuted its on-property restaurant, Prospect, with Executive Chef Joseph  Buenconsejo  at its helm. A fresh approach to upstate retreating, the restaurant presents picturesque 270-degree views of the Catskill Mountains, serving a playful twist on mountain cuisine. 

Inspired by the rich offerings of the Hudson Valley, Prospect at Scribner’s food and beverage concept draws upon its surroundings, offering panoramic views and a fresh approach to mountain fare. Known for his hearty preparation of vegetables, Buenconsejo brings his love of nature to the menu with ingredients like local mushrooms, and root vegetables with a focus on innovative fermentation. Culinary ingredients are sourced within the Hudson Valley, utilizing the region’s rich agriculture to shape the daily offerings.

Most recently, Buenconsejo served as executive chef of Wassail, New York City's first dedicated cider bar. Born in the Philippines, Buenconsejo attended culinary school in Manila, and at age 20, he graduated and moved to New York City. After working with Nobu, Jean George Vongerichten, and spending a few years honing his skills in California (at Domaine Chandon, L'Auberge Carmel, Aqua and Masa respectively), he returned to NYC in 2010 where he went on to hold the position of opening chef de cuisine of The Lion, as well as executive chef of Hotel Americano. 

In celebration of the communal nature of Scribner’s, shared menu items will be a focus of the menu. Large format dishes include Bucatini with ‘nduja, chives and bread crumbs, and Farm Raised Chicken served alongside sunchoke, broccoli rabe and chicken jus. Similarly, shared menu items for two are prominent on the menu, including Atlantic Cod with fennel, marble potatoes and capers, along with Farro Risotto with local mixed mushrooms, pine nuts and onion vinaigrette. 

Prospect is dedicated to a comfortable, inviting experience serving sharable dishes with surprising twists and guided eccentricity. Cozy, warm and familiar, the restaurant is a gathering place for area-visitors and hotel guests. Whether sitting inside the restaurant surrounded by interior wood finishes, on the edges of the communal fire-pit, or outside on the wrapped patio overlooking the idyllic panorama, Scribner’s provides a cozy respite for any season.

Executive Pastry Chef Mary Choi will lead the property’s pastry and fresh bread program working alongside her husband. Together they work to create a cohesive culinary vision that evokes the adventurous spirit of the region. Along with fresh breads, Choi will handle the continental breakfast with distinctive fresh-baked pastries that draw upon seasonal ingredients. At Prospect, signature dessert items include, Chamomile Panna Cotta with pistachio, lemon crumble and raspberry sorbet and Chocolate Ganache with banana, pine nuts and sunchoke ice cream.



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