In the Chef's Corner with Chris Hascall

In the Chef's Corner with Chris Hascall, Executive Chef
Blue Pointe Grille at Watkins Glen Harbor Hotel   Written by Rochelle Bilow

Chris Hascall knows a thing or two about the restaurant business. Having been a chef for over 24 years, he knows the culinary scene inside and out.

He currently works as the Executive Chef of the Watkins Glen Harbor Hotel, a picturesque place to stay right in the heart of Finger Lakes wine country, but his beginnings were a little more humble. He began his culinary career as a dishwasher at a country club and worked his way up the ladder.

Before coming to the Harbor Hotel in 2008, he worked as the chef at Street and Co., Harraseeket Inn and Fore St. in Portland, ME.

In addition to cooking a diverse menu that speaks in luxurious flavors with a clean finish, Hascall is an expert ice and snow carver, ensuring that his meals always have one eye on the aesthetic and are sure to impress.

His current dinner menu is a clever blend of current trends, like quinoa stuffed eggplant and braised pork shank, and classic favorites, like lobster cobb salad and grilled sirloin steak.

The wine list at the Harbor Hotel is as attractive as the amenities themselves, featuring local product and spanning everything from Finger Lakes sparklers to sweet dessert ice wines. Local diners in the know are surely looking forward to tasting what Hascall serves up alongside the region’s best glasses.


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