GREAT BARRINGTON -- Executive Chef Douglas Luf and Pastry Chef Alison Moski have joined the senior staff at The Marketplace Kitchen, owners David Ren ner and Kevin Schmitz have announced.
As executive chef, Luf will oversee cooking and preparation for all aspects of The Marketplace Kitchen, including catering, prepared foods and café operations. He was sous chef at the Four Seasons Hotels in Boston and Chi cago, and as executive chef at the Red Lion Inn in Stock bridge, and both Spice and Jae’s Spice in Pittsfield.
He holds an associate degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y.
He was named Chef of the Year by Berkshire Grown in 1999 and Chef of the Year by the Massachusetts Restau rant Association in 2007. He has served on the boards of Berkshire Grown, the Berk shire Regional Food and Land Council, the Southern Berkshire Educational Colla bor ative Culinary Program.
Moski will supervise all pastry production for catering, prepared foods and cafes.
Her specialties, include bread-baking and French, Austrian and Bavarian des serts. In 2008, her cupcakes were voted Best in the State by Connecticut Ma gazine.
Moski graduated from the pastry and baking program at Connecticut Culi nary Insti tute in January 2005.