Twin Farms has such a reputation and receives so many accolades. What does the daily discipline look like when it comes to maintaining that kind of standard…and how does that extend to fulfilling even the most unusual requests from your guests?

“Our team is trained daily and weekly on the standards we adhere to throughout the hotel. We certainly look at Forbes Five-Star standards throughout the year, as well. Our departments have daily meetings, where they review standards for the day, talk about guests coming in and departing, any issues we've had, and positives, too. It's always ongoing. Our guest experience is the most important thing to us, and we talk about the pre-arrival of every guest a week ahead of time, and what we can do for them.

“In terms of requests, generally we have on site everything we need from a food and beverage point of view, and an in-room point of view. Every once in a while, there are specific snacks people ask for in the room that we might have find online and to ship in, or a specific type of food they'd like served during their stay. But given the level of our cuisine and our ties to Vermont farmers and everything Vermont produces throughout the year, generally our guests leave things open to our interpretation.”

Guests come to Twin Farms from all over the world, in all four seasons. Is there something about Vermont that consistently surprises or impresses them most… something those of us who live here may have stopped noticing?

“Absolutely…and for the 30-plus years I've been here, I've heard it over and over again. Given our accolades and what we're known for around the world, people understand the level of food, service, and accommodation they're going to get. But when they get here, a lot of them are very surprised at the depth of activities available in the state…over a dozen different things to do in winter alone, from downhill skiing, cross-country skiing, sledding, snowshoeing, skating, and fat tire biking, to kayaking, hiking, mountain biking, pickleball, and tennis in the summer.

“They're also really struck by the beauty and the quietness of the state, and how everything isn't right on top of each other. They can have their own home in the country when they get here…that's what our cottages are about. You're coming through our gate and checking into your home in Vermont for a few days. It's the beauty and diversity of everything in the state. And the quality of the people who work here — mostly Vermonters — is part of the package, too.”

I wanted to ask about the wine program, which is extraordinary by anyone's measure…about 17,000 bottles in the cellar and a lot of international recognition. For a guest who may not know a lot about wine, what does your team do to make sure the wine program feels welcoming rather than intimidating?

“From day one in 1993, we've always been highly focused on wine. It's been an important piece of the experience here. Given what's available from distributors in Vermont, we try to bring diversity: American, European, Australian, wines from all over the globe…so we give people a different experience throughout their stay through tasting menus and lunches.

“Our team of sommeliers can educate and bring new tastes to people that they're not really accustomed to. If somebody's stuck in a Chardonnay/Cabernet rut, for example, we might help them get beyond that…there's so much more in the world to taste and drink. It's all about being one-on-one with a guest.”

Bonus Question: You're surrounded by extraordinary food and wine and chefs every day. What do you want to eat and drink when you get home from work?

“A great sausage pizza with Sauvignon Blanc! My birthday was actually yesterday, and my wife and kids brought home a sausage pizza because we all got home late from work. So that was the quick birthday dinner. We’ll then do something this weekend!”