Geneva On The Lake offers an eclectic, classical cuisine using a number of local ingredients and fresh herbs. The restaurant provides an elegant candle-light dining experience in a unique, European-style setting.

Chef Carl “Chuck” Bray has been a chef at Geneva On The Lake for the last two years. He has been cooking in the Finger Lakes for almost a decade and is in his last semester at the Alfred State culinary program. He worked at Lloyd’s Limited in Penn Yan for five years. Carl enjoys eating tuna steak and his favorite cooking ingredient is curry. His favorite activity when he isn’t at Geneva On The Lake is golfing in the Finger Lakes