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     Saratoga Polo ChefsDavid Britton
David Britton, Chef and co-owner of Springwater Bistro brings to Saratoga Polo more than two decades of experience in the United States and Hawaii and Southern Europe. Chef Britton blends a mixture of classic and modern culinary techniques in the kitchen. His international influences combine with a strong French foundation to create an American regional style.
"To nourish as well as nurture guests - that is the goal"
Britton, a graduate of the American Culinary Federation Cooks Apprentice Program, started his career at the Arizona Biltmore. He subsequently worked at a series of premier hotels - The Ritz Carlton Laguna Niguel, La Costa Resort and Spa, and Century Plaza's La Chaumiere - all located in the Golden State. After wearing the top toque at the Manele Bay resort on the Island of Lanai in Hawaii, Britton crossed an ocean and a continent to work at the renowned Inn at Little Washington and most recently the Sagamore Resort where he was the executive chef at the Trillium Restaurant, earning a AAA Four Diamond award as well as a Wine Spectator Award of Excellence.
Stephen TopperChef Topper grew up in this area of upstate New York in the small town of Galway. He is no stranger to farm fresh product as his family operated a small hobby farm raising their own beef, pigs, chickens, turkeys, ducks, and rabbits. Topper got his formal education at Johnson & Wales University completing his bachelor’s degree in culinary arts in 1997.
Early in his career Chef Topper spent time working in Washington D.C., Virginia, and West Virginia before coming home to upstate New York. He worked at The Sagamore Resort on Lake George for seven years moving up through the ranks to the position of Executive Sous Chef. His next move was to assume the role of Executive Chef at The Friends Lake Inn in Chestertown where elevating the quality of food to match the impressive wine list won many awards. Wine Spectator’s Grand Award, along with hardware from Santé Magazine, and several medals from local American Culinary Federation sponsored competitions all came in short order under Topper’s direction.
Leaving the inn to join forces with David Britton of Springwater Bistro, the duo set out to take on the foodservice at Saratoga Polo –Catering and Events. Topper is the Chef de Cuisine at Saratoga Polo leading a culinary brigade through un-chartered territory and delighting patrons all along the way.
When he’s not in the kitchen, you can often find Topper in the fields and forests or on the streams and lakes of New York pursuing his other passions; hunting and fishing. As an avid outdoorsman who takes pride in the utilization of the resources afforded to him through living in rural New York, Topper has his roots in this area.
Stephen Topper recently captured the Silver Medal at the ACF-Sanctioned Competition. 11/28/2006 Critics Reviews
"Excellent American regional cooking based on a French foundation" "The new owner of this long-time local favorite...are bringing a sophisticated menu, along with professional but casual service a affordable prices, to Saratoga" "The Springwater Bistro, formerly the Springwater Inn, has traded its Adirondack theme of snowshoes and deer heads for a Saratoga neighborhood feel that defines the bistro environment." "Picasso on a plate...Each course is a cause for celebration" "There are two fine dining truths: You have to be able to cook the classics in order to cook beyond them, and you need to know how classical service works in order to be more casual about it. David Britton knows this." "Britton's skills make the whole meal worthwhile." "My recent meal at the Springwater Bistro was one of the high points of the past year." "An innovative and ever-changing menu will keep you coming back."
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