Muttontown Club, Mirbeau Inn & Spa at The Pinehills Appoint New Executive Chefs

By | April 15th, 2014

Clifford Goodman, formerly with Glen Head CC, will head the culinary team at The Muttontown Club on Long Island. At the Mirbeau Inn & Spa at The Pinehills in Plymouth, Mass., Stephen Coe, whose 20-plus years of experience includes tenure at The Country Club in Brookline, Mass., will now direct the resort property’s culinary efforts.

These Executive Chef appointments were recently announced by club and resort properties:

• At The Muttontown Club, East Norwich, N.Y., Clifford Goodman has been appointed as the new Executive Chef for the club, which is managed by Troon Privé, the private club division of Troon Golf.

Adeptly skilled in French, Asian, Italian, American and contemporary cuisines, Goodman spent 15 years as Executive Chef at Glen Head (N.Y.) Country Club on Long Island, where he helped to more than triple food-and-beverage sales. Once recognized by The New York Times for his innovative low- cholesterol and -calorie approach to gourmet cooking, Goodman also has worked at the Water Club, the Marriott Marquis and the Maurice Restaurant at the Parker Meridian Hotel. He has also consulted for the Bastianich Family and has been the Executive Chef at the Ritz-Carlton Hotel on Central Park West.

“The Muttontown Club is one of Long Island’s most revered country clubs, and to be part of its food-and-beverage team is quite a privilege and one that I take very seriously,” said Goodman.

“Clifford brings a wealth of experience and enthusiasm to The Muttontown Club, which are great attributes to have and which will serve all of our members and their guests exceedingly well,” said Friedrich Eder, General Manager. “I couldn’t be happier that they are part of our team.”

• At the Mirbeau Inn & Spa at The Pinehills in Plymouth, Mass., Stephen Coe has been named Executive Chef. The Massachusetts native will take the helm of the resort property’s elegant Henri-Marie restaurant and Wine Bar & Bistro, which will make their debut with the inn’s opening in June 2014. Coe will also oversee in-room dining and what is expected to be a robust catering operation.

“Stephen has already made an impact on the New England culinary scene through his kitchen talents, agricultural advocacy and charitable works,” said Natalie Ward, General Manager. “We are thrilled to welcome him to the Mirbeau team and look forward to his culinary contributions to the success of our new inn and the Mirbeau brand.”

Coe brings more than 20 years of culinary experience to Mirbeau. Most recently, he was Executive Chef at Bokx 109 American Prime at Hotel Indigo, an upscale steak house in Newton, Mass. He has also led the kitchens at Alba Restaurant in Quincy, Mass. and Patrizia’s Trattoria in Plymouth, Mass.

He spent three seasons as Pastry Chef at Topper’s at the Wauwinet in Nantucket, Mass. and his culinary experience also includes tenure at The Martini House in Napa, Calif., The Chef’s Table in Pembroke, Mass., and The Country Club in Brookline, Mass.

In addition to his duties as Executive Chef, Coe, a strong advocate of sustainable agriculture, will source his own honey and seasonal vegetation from local farms in Plymouth. He is also active in Boston-area and Rhode Island food banks, Share Our Strength, and Meals on Wheels.

A natural competitor, Coe has cooked on more than 100 stages worldwide, winning, among other awards, the Grand Prize in the Food Network’s Tyler Florence Recipe Contest and the American Culinary Foundation’s Boston 2002 Junior Chef of the Year. He recently placed in the top three of 450 chefs in the World Food Competitions in Las Vegas, which will be showcased on A&E on July 7, 2014.

Coe is a graduate of the prestigious culinary arts program at Johnson & Wales University. He completed his certificate in French food and language at Institute Francais des Alpes in Annecy, France. For more information on Coe’s culinary philosophy and background, visit

For more information on the Mirbeau Inn & Spa, visit

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