New Culinary Leadership At Pats Peak Builds On Tradition Of Excellence

Pats Peak, one of New Hampshire’s top family snowsports destinations, is proud to announce the official appointment of Dan MacRae as Director of Culinary and Dyllan Paradis as Assistant Director. These additions mark an exciting new chapter in the resort’s dining program—one built on a strong foundation of excellence established by the previous food & beverage leadership team.

With over 20 years in the hospitality industry, including roles in restaurants and resort hotels, Chef Dan MacRae brings a wealth of knowledge and a guest-first mindset. Prior to joining Pats Peak, Dan led a $17 million food and beverage operation specializing in weddings, business conferences, and company outings—managing high-volume service with an emphasis on quality, safety, and inclusivity. Known for his ability to accommodate dietary needs with creativity and care, Dan is as passionate about hospitality as he is about food.

“I have one of the best jobs in the world,” says Dan. “Every day I step into the kitchen, I have the opportunity to make someone’s day and that’s what drives me.”

Dan joined the Pats Peak team eight months ago, working alongside the previous chef prior to his retirement, and is now stepping into the Director role with a clear vision: to build on Pats Peak’s strong food and hospitality foundation and elevate the guest experience across weddings, banquets, and ski season dining. His journey in the kitchen began at age 17 and includes accolades like three consecutive wins at the North Central Chamber of Commerce Chili & Chowder Cook-Off. He’s also a certified ServSafe proctor and a devoted mentor to aspiring chefs.

Joining him in leadership is Dyllan Paradis, the new Assistant Director of Culinary. Dyllan’s food journey began as a teenager at a local butcher shop, where he discovered a passion for both the craft and the business of food. He later transitioned into hospitality, where he trained under Chef Dan for three years, eventually helping to open a multimillion-dollar resort property in Florida. At Pats Peak, Dyllan oversees hiring, training, scheduling, and daily kitchen operations, bringing strong leadership and a hands-on approach to team development.

“I’m excited to continue growing the food and dining program here at Pats Peak,” says Dyllan. “Our goal is to consistently exceed expectations and create memorable dining experiences for every guest.” 

“We’re excited to have Dan and Dyllan take the reins as they guide the continued growth of our dining and event services,” says Kris Blomback, General Manager of Pats Peak. “Their leadership, creativity, and passion for excellence are the perfect fit as we continue to elevate our service for weddings, banquets, and ski season dining. At the same time our longtime team members, including Tony and Camden, are foundational to the successful transition of our future team. Pats Peak wouldn’t be where we are today without their valuable input, dedication, and history with the mountain.”