Executive Chef John Strain began his tenure at Migis Lodge in 1984. John grew up in Garden City, New York and spent 1975-1977 studying at The Culinary Institute of America in Hyde Park. Returning to his Long Island home, he spent most of the next three years at The New Hyde Park Inn. John credits much of the craftsmanship that he has today to the practical training he learned there combined with the education he received at the C.I.A. In 1979 John arrived at the Colonnades Beach Hotel in the town of Palm Beach Shores, Florida and in late 1981 took over as Executive Chef at the 375 room resort hotel. A chance encounter there with Gene Porta, Tim’s dad, led to a spring 1984 interview with Tim and Joan and the rest, as they say, is history.
John considers his years at Migis as fulfilling as he could have ever hoped. The father of three appreciates that the Portas and Migis have provided an atmosphere of nurturing and stability both professionally and personally. During his time, Migis Lodge has nearly doubled in size and lengthened its season on both ends. He strives for a balance of the wonderfully familiar mixed with the best translations of new food trends in this full American plan venue. When asked how he could have worked in the same place for so long, he smiles and says, “It doesn’t get any better than this.”