When a resort destination known for world-class skiing, waterparks, and family adventures decides to double down on its culinary identity, you know something exciting is brewing. Camelback Resort, the beloved year-round recreational destination nestled in Pennsylvania’s scenic Pocono Mountains, has just announced two powerhouse appointments to its food and beverage leadership team: and the implications for guests and the regional dining scene are significant.
Christopher Baulo steps in as the new Director of Food and Beverage, while Kavon William Langley takes the helm as Executive Chef. Together, these two hospitality veterans bring more than 55 years of combined experience to a resort that already boasts an impressive 25 dining outlets. For food and beverage industry professionals and hospitality leaders watching Northeast dining trends, this is a move worth paying attention to.
A Strategic Investment in Culinary Excellence
The food and beverage industry continues to evolve at a rapid pace, and destination resorts are no longer content to offer just adequate dining options. Today’s guests expect memorable culinary experiences that complement their recreational activities: and Camelback Resort is clearly listening.
“Both Christopher and Kavon bring decades of hands-on industry experience along with deep expertise in team building and managing the complex operational demands of large, multi-venue hospitality environments,” said Jason Bays, Vice President and General Manager at Camelback Resort. “We are thrilled to have them join our team.”
This strategic investment in culinary leadership signals Camelback’s ambition to position itself not just as a recreation destination, but as a sought-after dining destination in the Northeast.
Meet Christopher Baulo: Director of Food and Beverage
With more than 30 years of experience spanning both chef and hospitality executive roles, Christopher Baulo brings exactly the kind of strategic vision Camelback needs to elevate its expansive culinary operations.
A Resume That Speaks Volumes
Baulo’s career trajectory reads like a masterclass in food and beverage management:
- Most Recently: Director of Food and Beverage at Kings Island, a 364-acre amusement park northeast of Cincinnati, where he oversaw all culinary operations
- Entrepreneurial Experience: Owner and operator of Repertoire Restaurant in Florence, Kentucky
- Casino Hospitality: Director of Food and Beverage, Golf and Ferry Operations at Rising Star Casino Resort in Indiana
- Major Brand Leadership: Director of Hospitality for Caesars Hospitality in Chicago
- Executive Chef Roles: Harrah’s St. Louis and assistant executive chef at Harrah’s Las Vegas
His educational foundation from Johnson & Wales University: where he earned an associate of applied science degree in culinary arts: combined with his hands-on experience in high-volume, multi-venue environments makes him ideally suited for Camelback’s complex operation.
In his new role, Baulo will provide strategic leadership across all 25 dining outlets, guiding daily execution, operational performance, and long-term business objectives. From food trucks serving hungry skiers to upscale dining concepts hosting special celebrations, his oversight touches every culinary touchpoint at the resort.
Meet Kavon William Langley: Executive Chef
If Baulo brings the strategic vision, Kavon William Langley brings the culinary artistry and operational precision to make it happen. With 25 years of experience in culinary operations, Langley’s appointment as Executive Chef positions him to oversee all kitchen operations, including food quality, budgeting, inventory management, in-room dining, and on-site catering for meetings, weddings, and special events.
From Brooklyn Museum to Pocono Mountains
Langley’s most recent role as Event Chef/Executive Chef for the Brooklyn Museum with Great Performances in New York City: a position he held for nine years: demonstrates his ability to execute at the highest levels of culinary excellence. His experience also includes:
- Resort Experience: Executive Chef at Great Wolf Lodge & Resort Hotels, overseeing five restaurants
- Hotel Leadership: Executive Chef for IHG Hotels in New York
- Fine Dining: Chef de Cuisine at Fireside at New York’s Omni Berkshire Hotel
- Independent Restaurants: Executive Chef at Bourbon Street Bar and Grill in New York City
A Passion for Mentorship
What sets Langley apart isn’t just his technical expertise: it’s his commitment to developing future culinary talent. He has served as a culinary instructor at the New York Restaurant School, Urban Horizons, Culinary Tech Center, and the Art Institute of New York City. This dedication to mentorship bodes well for Camelback’s culinary team development and suggests guests can expect not just great food, but consistently great food delivered by a well-trained team.
Like Baulo, Langley holds credentials from Johnson & Wales University with an associate degree in hotel management and culinary arts.
25 Dining Outlets: The Scale of Camelback’s Culinary Operation
To appreciate the significance of these appointments, consider the sheer scope of Camelback’s food and beverage portfolio. Managing 25 distinct dining outlets: each with its own concept, menu, staffing needs, and operational demands: requires exceptional organizational skills and deep hospitality industry knowledge.
Diverse Dining Concepts for Every Taste
Camelback’s dining portfolio showcases impressive variety:
- Alta Vida: Authentic Mexican cuisine that transports guests south of the border
- Trails End Pub & Grille: A ski-in/ski-out American brew pub open daily, perfect for après-ski relaxation
- Hemispheres: A family-friendly all-you-can-eat buffet restaurant serving breakfast
- Graffiti Pizza: A New York graffiti-themed pizza spot bringing urban flair to the mountains
- Oasis: The Poconos’ most unique indoor pool and swim-up bar, reserved exclusively for guests 21 and older
This range: from casual food trucks to upscale concepts: demands leadership that understands both quick-service efficiency and fine-dining standards. The combination of Baulo’s strategic oversight and Langley’s kitchen expertise positions Camelback to deliver consistently across all 25 venues.
What This Means for the Food and Beverage Industry
For hospitality professionals tracking food and beverage trends, Camelback’s investment in senior culinary leadership reflects broader industry movements. Destination resorts increasingly recognize that exceptional dining experiences drive guest satisfaction, repeat visits, and positive word-of-mouth: especially in an era where social media amplifies every memorable (or disappointing) meal.
Similar strategic thinking has driven appointments at properties across the country. As we’ve covered in stories like Carver Road Hospitality’s appointment of Michael Schlow as Chef Partner, the trend of bringing proven culinary talent to elevate hospitality concepts shows no signs of slowing.
For food and beverage directors and hospitality managers watching the Northeast market, Camelback’s moves suggest heightened competition for culinary talent and increased guest expectations across the region.
About Camelback Resort: A Year-Round Destination
For those unfamiliar with this Pocono Mountains gem, Camelback Resort offers an impressive array of experiences across its 560-acre property:
Winter Adventures:
- Camelback Mountain for skiing, snowboarding, and snowtubing
Summer Thrills:
- Camelbeach Outdoor Waterpark (Pennsylvania’s biggest outdoor waterpark)
- Aquatopia Indoor Waterpark (regularly voted among USA Today’s top indoor waterparks)
- Camelback Mountain Adventures featuring ziplining, treetop obstacle courses, and alpine mountain coasters
Accommodations:
- Camelback Lodge, an eight-story mountain modern-designed hotel with 453 guest suites
- 20,000 square feet of flexible conference and meeting venues
- 170,000 square feet of indoor adventure and entertainment space
With this foundation, the addition of elevated culinary leadership positions Camelback to offer truly comprehensive destination experiences that satisfy adventurous spirits and discerning palates alike.
Looking Ahead: A New Chapter for Pocono Dining
As Baulo and Langley settle into their new roles, expect to see continued evolution across Camelback’s dining portfolio. Their combined expertise in menu innovation, team development, and operational excellence suggests guests will notice improvements in everything from food quality to service consistency.
For hospitality industry professionals considering career moves or operators seeking inspiration for their own food and beverage management strategies, Camelback’s leadership approach offers valuable lessons in scaling smarter and building sustainable leadership teams.
Planning a visit? For reservations and more information about Camelback Resort, call 1-855-515-1283 or visit CamelbackResort.com.
What do you think about this strategic investment in culinary leadership? Have you visited Camelback Resort recently, and what were your dining experiences like? Share your thoughts in the comments below: we’d love to hear from you!
Meta Description: Camelback Resort appoints Christopher Baulo as F&B Director and Kavon Langley as Executive Chef to elevate dining across 25 Pocono Mountain outlets.
Tags: #FoodAndBeverage #HospitalityIndustry #PoconoMountains #CulinaryLeadership #ResortDining
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
