Killington Resort Announces New Vice President of Food & Beverage

Vermont’s Killington Resort, the largest ski and snowboard destination in Eastern North America, announced today a leadership succession plan in its food & beverage department. Scott Harrison, Killington's senior vice president of hospitality, has announced that he will retire at the end of May 2027, while Eric Rusch has been promoted to vice president of food & beverage and will join Killington's Resort Leadership Team.

Eric Rusch began his career with Killington Resort’s food & beverage team in 2010 and has steadily advanced through a series of leadership roles, earning increased responsibility through his talent, vision, and dedication. As Killington's first on-mountain executive chef in 2013, he helped redefine the culinary experience at the Peak Lodge with more farm-to-table items before leading the development of signature dining concepts including the Jerk Jamaican Mountain Grill, the Ledgewood Yurt, and the K-1 Lodge. Most recently, Eric expanded his leadership to oversee both culinary and front-of-house operations at the Killington Grand Hotel, continuing to elevate our food & beverage offerings and guest experience across the resort. In his new role, Eric will now oversee over a dozen food & beverage locations across Killington Resort and Pico Mountain, plus Killington’s Banquets team. Eric's promotion reflects his leadership, commitment to the team, and dedication to delivering exceptional guest experiences.

Scott Harrison first joined Killington Resort in 1992 as a seasonal snowmaker. From there, he built an extraordinary 34-year career leading teams in Killington’s Lift Operations, Food & Beverage, Lodging, Construction, Parking, and Water Resources departments. Scott's contributions to Killington over the years are innumerable, most notably in the resort’s food & beverage program. He helped elevate dining into a defining part of the Killington experience, from hiring Eric as our first Executive Chef to shaping signature experiences like the Peak Lodge, the new K-1 Lodge, and the new Ledgewood Yurt. Whether mentoring future leaders, building highly engaged teams, or helping park cars on busy Saturday mornings, Scott has never hesitated to do whatever was needed to support his team and Killington's guests.

"Having a succession plan set in place was very important to me in this process," Scott said. "I am so proud of Eric's growth at this company, and there's no one else I'd rather put in charge of our food & beverage team. It's great to be able to shake the hand of the person taking over your role and know that they're going to do an excellent job."

Scott's career from seasonal snowmaker to senior executive and Eric's progression from executive sous chef to vice president are perfect examples of Killington’s employee culture and commitment to promoting from within. Over the coming months, Eric will continue to report to Scott, who will mentor him through this transition to ensure continuity, support ongoing success, and build upon the strong foundation the resort has in its food & beverage department. Ahead of Scott's retirement at the end of May 2027, more details will be announced regarding further succession plans for our hospitality teams and a formal celebration of Scott's many contributions to this resort.