New Executive Chef Ronald Reda at The Williams Inn’s Barn Kitchen & Bar

The Williams Inn, an upscale, boutique hotel in the heart of the Berkshires, is pleased to welcome Ronald Reda as Executive Chef. With Chef Reda’s arrival comes an exciting transformation to the inn’s culinary offerings, including revamped menus and bespoke programs at the signature restaurant, The Barn Kitchen & Bar. These fresh updates showcase Reda’s culinary vision and years of experience in hospitality, where visitors and locals alike can enjoy inventive new menus reflecting the essence of New England cuisine.

New Chef at the Helm of The Barn Kitchen & Bar
Revered for its New England-inspired dishes, The Barn Kitchen & Bar continues to elevate its offerings with the addition of Chef Reda to its team. Reda is an accomplished chef with a flair for blending both tradition and innovation. In addition to developing the signature restaurant’s new menu and offerings, Reda will also oversee meetings and events dining. Reda brings more than 20 years of experience to this new role, having served as executive chef at top inns and hotels throughout the Berkshires region including Kemble Inn and Table Six Restaurant, Hotel On North, and Gateways Inn Restaurant. Reda also held an impressive five-year residency as a chef at The White House.

“We’re delighted to have Chef Reda join us and breathe new life into our culinary program at the inn,” said Stephan Amesoeder, The Williams Inn General Manager. “His exclusive new dinner series, marks the beginning of an exciting culinary journey and we are so pleased to have his local expertise.”

An Alluring New Menu for an Elevated Berkshires Dining Experience
The Barn’s new menu, crafted by Chef Reda, is a testament to creativity and quality. Drawing inspiration from the Berkshires’ produce and paying homage to local farms and producers, each dish on the menu infuses a perfect balance of flavors that celebrate the region. As a long-time resident of the Berkshires, Reda is passionate about using locally sourced ingredients for flavorful plates across breakfast, lunch and dinner service. Chef’s new dishes all impart an element of nostalgia, as he’s inspired by the cozy comfort foods one may find in their own family kitchen. Staying true to The Barn’s farm-to-table philosophy, diners can now enjoy savory flavor-punching dishes like the Roasted Half Duck, prepared with a wine braised red cabbage with plums and compressed apples, parsnip puree and sour cherry sauce. Another favorite is his Traditional Bolognese, a comfort dish inspired by his mother’s recipe and made with fresh pappardelle noodles, rustic tomato beef sauce and parmesan cheese. The bar on property has also seen a revamped cocktail menu for the fall season, featuring libations like the Autumn Aperol Spritz made with Berkshire Cider Project’s Bittersweet, santome prosecco; and The Smoking Gun featuring Bourbon, mescal, orgeat syrup, and angostura bitters.

Read Also: Le Cafe du Val Renovating with Wine Bar Expansion

Embarking on a Culinary Journey
The Barn has also unveiled a variety of immersive programs that invite guests to delve deeper into the world of culinary. Just launched for the season with its next event on October 19, is a new monthly Chef Dinner Series, where Reda will prepare a multi-course tasting of dishes with hand-selected wines to pair alongside. Each month, diners can expect to see different menus based on seasonal themes. The curated dinners will be intimate seatings, with only 12 spots available. Diners can also look forward to programs specifically tied to holidays and events, like a special beer offering for Oktoberfest; a hot chocolate and cider offering for Halloween; and curated menus for both Thanksgiving and Christmas as well as a Santa Breakfast in the hotel’s ballroom. The programs have all been designed to entertain and educate one’s palate; and to continue positioning The Barn as a premier destination for foodies and culinary enthusiasts.

To book a reservation at The Barn, please email Paul Thayer at and to learn more visit: