Executive Chef - John Ruszala graduated from Frankfort - Schuyler school, MVCC and SUNY at Utica-Rome. He started his career working as a dishwasher in high school and then worked as a student manager for ARA Services and Sedexo-Marriot while in college. His first job out of college was at Vernon Downs as a steward followed by purchasing food, liquor and supplies for all of the restaurants and concession stands. John then owned his own diner in the former Banker's Trust Building for three years and from there went onto the Yahnundasis Golf Club. John then agreed to a position at the Red Lion as a chef where he created an English Pub menu along with East Indian specialties. The Red lion became one of the first restaurants in the area to introduce, Cajun, Indonesian, and Indian cuisine in the area. John's next stop was the Landmark Tavern working as a chef and then onto the Radisson Utica Centre as Executive Chef. In 2000 John accepted a position as a Executive Sous Chef at Turning Stone Resort and Casino. He was in charge of various areas creating new menus that greatly increased the number of customers at the Garden Buffet. John was also in charge of the Event Center, Delta Café and the first year of concessions for the PGA championship held at Atunyote Golf course. It is with great pleasure for the past two years to have John Ruszala as our Executive Chef at Vernon Downs casino and Hotel.

Head Chef - James Morgan graduated from VVS High school and worked for the New York State Thruway. He then carved his path as a landscaper followed by nine years at Oneida Limited. James big break came when he started cooking at the Mason Jar Restaurant in Vernon and was eventually promoted to head chef. James continued onto the Town and Country Restaurant for 4 years, then purchased the place in 1990 successfully operating the restaurant for seventeen years.

Sous Chef - Mark Antzak graduated from Chittenango High School and spent 3 years managing his family bar until it was sold later on in his career. Mark went on to start his own business selling and installing Satellite equipment and after 5 years went to work for a national distributor opening and maintaining a Sales branch for a large Electronic Distributor. Mark remained in this position for 6 years ending up as Regional Sales Director. Mark's career path lead him to Turning Stone for one year, while working part-time for the Glen Loch in Jamesville, NY. At Turning Stone he spent 10 years as their Sous Chef, and then went on to be the Executive Chef for 7 years.Presently Mark is employed here at Vernon Downs where he started as a front of the house Supervisor and was promoted to Sous Chef. Say hello to Mark Antzak!