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Patrick Higgins, Executive Chef
Patrick was executive chef of Tampa, Florida’s massive Catering by the Family operation when his wife, a native of the Finger Lakes region, secretly launched a job search on his behalf. When our Events Coordinator received his resume, she took it straight to then-Executive Chef Greg Rhoad and urged him to pursue Patrick. It took a few phone calls and an hour-long tour, and by the end of the day Patrick was hired. The rest, as they say, is history.
After three years working closely with Chef Rhoad, Patrick assumed the role of Executive Chef of the Aurora Inn in November of 2011. Maintaining the Dining Room’s longstanding commitment to fresh local produce and the farm-to-table movement, Patrick works closely with local farmers, including Rose Ryan of Harvest Home Organics. A visual artist as well as a chef, creates stunning sculptures in ice, fruit, and vegetables. Finally, along with his responsibilities as a chef and administrator, Patrick teaches all our cooking classes—a teacher beloved by all.
Meryl Davis, Director of Marketing
Meryl’s passion for the Inn is contagious, and as our director marketing, she spends a large amount of time sharing that enthusiasm with the world. Meryl is also the force behind our cooking classes and epicurean events: believe us when we tell you that she loves them. (We know it’s cooking class day when we hear “I’M. SO. EXCITED!” roughly every 15 minutes.)
Fortunately for us, Meryl says this is her dream job, combining with her other love—food and beverage. (Our beverage list is fantastic, and as the Inns’ wine curator, it’s all down to Meryl.) Meryl earned her Associates degree in Culinary Arts from the C.I.A. and her B.S. in Hotel Administration from Cornell University. After a time in L.A. working as the restaurant general manager for the Tin Roof Bistro in Manhattan Beach, Meryl returned home to her native Finger Lakes region, and to the Inns, where she’d interned years before.
Heather Davidson, Director of Special Events
After earning her undergraduate degree from Hobart and William Smith Colleges, Heather realized that the hospitality industry was her real passion. She returned to school to pursue a Masters of Management in Hospitality from Cornell’s School of Hotel Administration, and joined our team the day after her graduation.
She has called the Finger Lakes area home her entire life, and couldn’t be more proud to do so. Living here as long as she has allows her to develop great relationships with many of the vendors in our area. It also allows her to accurately judge if there’s enough time to fit a wedding ceremony in before a late afternoon thunderstorm crosses the lake. “People always comment on how much fun my job must be,” she says. “I get to be a part of the most memorable days of people’s lives, help to make them exceptional, and do so with a great team in one of the most spectacular locations in the world. So, yes! My job is pretty fun!”
Heather was clearly destined to direct weddings at the Inns of Aurora, as her parents met in the space that is our Lakeside Room in the early 1970s. The rest, as they say, is history.
Trina Myers, Pastry Chef
A native of the Finger Lakes region, Trina grew up in a family that loved to bake. “My family would gather around the kitchen table and chat and cook together for hours,” she remembers. Now she shares the joy of baking with a revolving team of CIA externs, the next generation of pastry professionals, who supplement her year-round staff of three.
Trina earned her Baking and Pastry degree from the Culinary Institute of America. For nearly ten years, she worked at Pascale’s Bake House, a Syracuse institution, before joining our team in April 2005. Each morning she begins baking breads and pastries long before dawn. Trina also creates all our wedding cakes. She likes nothing better than trying new pastry techniques and developing new recipes and, like the rest of our team, she crafts her specialties to the best of what’s local and in season.
“I like to make people happy with my desserts,” Trina says. “The highest honor to me is to hear, “that’s the best I’ve ever eaten.”
Sue Edinger, General Manager
More about Sue will be coming soon—check back soon.
Former Executive Chef C. Gregory Rhoad
Together with Sue Edinger, Chef Greg Rhoad led our team for 8 years. Much of our commitment to the farm-to-table movement was born from his passion, and he remains a dear friend and trusted member of our community. (We think he’s happy about this, but he doesn’t really get a choice.)
Greg’s dedication to local, seasonal products led him to Rose Ryan of Harvest Home Organics, 30 miles down the road. Their partnership defines the Aurora Inn kitchen, and has allowed Rose to grow exclusively for the Inn, delivering, for example, 100-200 pounds of tomatoes every week in late summer.
Though he comes from a long line of cooks and chefs, Greg’s formal training came at Johnson & Wales, where Chef Andy Lussier was a mentor. Chef Andy secured Greg a stage at The Inn at Little Washington, which remains the single most intense experience of Greg’s professional life. His experience there also prepared him, in many ways, to understand the Inns at Aurora, a place that is not unlike The Inn at Little Washington—“it is a special destination, a beautiful place, an American experience.”