The Chef

Born and raised in western Montana, Ben Freemole graduated from Le Cordon Bleu in Portland, OR after studying creative writing at the University of Montana. Ben has been fortunate enough to work in the kitchens of wd-50 (NYC), Major Food Group (NYC), the Fat Duck (Bray) and Melisse (Santa Monica). During his time in the northeast he has fallen in love with the wealth of seafood from the coast, the abundance of produce and farmers in the Hudson Valley. He is excited to be part of the Graybarns experience.

The Team

Graybarns Inn

GrayBarns boasts six beautifully appointed king suites with luxurious full baths, bedrooms and living areas. With a nod to Silvermine’s prolific past, the original post and beam structure, reclaimed wood and wide board oak floors tie each room to the natural environment. Custom design elements, and classic details combined with contemporary fixtures, NEST thermostats, Cote Bastide amenities, SMEG, and Nespresso appliances reflect a modern home away from home.

Hours

Dinner

Tues-Sat: 5pm - 10pm

Sun: 5pm-9pm

Phone

Mon: 10pm - 4pm

Tues - Sat: 12pm - close

Sun: 1pm - close