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.
Please join us as we welcome back Executive Chef Stan Shafer! Stan served in the US Marine Corp during Desert Storm and Desert Shield. After serving his country, he attended school at the Culinary Institute of America in Hyde Park, NY. Stan served as Chef at the Eagle Mountain House & Golf Club from 2001-2009 and has been working in the White Mountain region of New Hampshire ever since. In 2009, he was named the ACF White Mountain Chapter Chef of the Year. Stan and his wife Sara enjoy riding motorcycles, roasting coffee, visiting local breweries and training their pitbull, Roxy.
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 husband.