The Bar at Eagle Landing Tavern

Meet the Team

A Team Dedicated to Your Dining Experience

At Eagle Landing Tavern, we take just as much pride in our hand-selected staff as we do our décor and our food. We do everything we can to ensure your complete dining experience exceeds your expectations. That requires the best people delivering the best service and the very best experience for you – our guest.

Eagle Landing Tavern Chef Ryan

Ryan Mayo

Executive Chef

Chef Ryan Mayo was named Executive Chef at The Eagle Mountain House in the spring of 2017. A true New Englander, Chef Ryan’s menu features regional dishes and classic comfort foods made with locally sourced ingredients.

​Her signature twist incorporates the latest cooking trends which sets her dishes apart in ever-changing and surprising ways.   

Her culinary journey began interest in her mother’s kitchen, where she and her brothers learned the basics of food preparation. By age 12, Chef Ryan’s interest in cooking had ignited into a full-blown passion. 

After completing high school in Vermont, she enrolled in the New England Culinary Institute where she spent a six-month internship at the esteemed Biltmore Estate in Asheville, NC.

​After graduating from the New England Culinary Institute in 2009, Chef Ryan returned to her home state of Vermont where she honed her culinary skills as Head Chef at Akes’ Den and the Hyde Away Inn and Restaurant.

Chef Ryan enjoys teaching and being a mentor to her staff, which typically includes an intern from a regional culinary school.  When she’s not in the kitchen, she spends as much of her free time as possible outdoors in the White Mountains, on the shores of the Atlantic Ocean and everywhere in between.​

Eagle Landing Tavern Person

Meaghan Cassily

Food + Beverage Director

Meaghan has been Food and Beverage Director at Eagle Mountain House since July 2020.   In her current role, you will find her in the dining room interacting with staff and guests.  She prides herself on training a team that works together to create exceptional experiences and create an environment where hotel and restaurant guests feel as if they are being welcomed home.

Originally from Whitefish, MT, she moved to Jackson, NH at a young age and has moved throughout the Mount Washington Valley. She inherited a hospitality spirit from her parents, both of whom have had careers in Food & Beverage. Meaghan graduated Magna Cum Laude from the University of Phoenix with a Hospitality and Eco-Tourism Degree. 

Meaghan’s career started at The Balsams Grand Resort as an Assistant Dining Room Manager.  Her love of historic hotels and grand resorts started there and continues today.  Her other work experiences include time as a fine dining server at the 5-star, 5-diamond Broadmoor in Colorado Springs, living in NYC and working at Swifty’s, known for their impeccable service and haute cuisine, and managing operations at the Oxford House Inn alongside Culinary Institute Graduate and owner/chef Jonathan Spak.  No matter where she has worked, she has taken on responsibility for creating seasonal cocktail menus, the continuous education of her staff members and ensuring all aspects of the restaurant meet her impeccable standards. 

When Meaghan is not creating memorable experiences for guests, you can find her alpine skiing or spending time outside with her two dogs and fiancée.