One Six Five

About us

About One Six Five

One Six Five is the best of both worlds presenting contemporary New American Cuisine and Classic Club Favorites. The Fireside Dining Room is an elegant, yet intimate setting while the Lounge is a more relaxed, casual option.

Whether you are having cocktails & snacks after an afternoon of golf, a business lunch, or dinner with friends, One Six Five provides the perfect dining environment.

We look forward to welcoming you!

OPEN TO THE PUBLIC FOR LUNCH & DINNER

Chef Kenneth Ruud

chef-kenneth-ruudTwenty-six years of experience has been the most valuable ingredient to Chef Ken’s success. Born and raised in upstate New York, Chef Ken found a passion in cooking at a young age. As a teenager harvesting apples and making cider doughnuts for Lakeside Farm & Cider Mill, he found inspiration for his journey to become a Chef.

After graduating from the Culinary Arts Program at Johnson & Wales University, Chef Ken joined the Marriott Corporation as a Banquet Chef/Sous Chef at Albany Marriott. He worked under the mentorship of Chef John Marzilli at the hotel’s AAA diamond rated restaurant Ashley’s. He later moved on to The Van Dyke Restaurant & Brewery where he was promoted to Executive Chef.

Chef Ken wanted to explore regional cuisines and broaden his culinary horizons though. In New Orleans he became a Sous Chef at the famed House of Blues. The diversity of the high volume à la carte operation, the exploration of savory southern Cajun flavors, and access to some of the best live music was the perfect pairing for his passion for food and culture.

Chef Ken was recruited to be the Executive Chef at Mary Jane’s Restaurant in East Hampton, NY. Popular on the elite Hamptons scene, the fine dining restaurant provided Chef Ken the opportunity to work with the freshest of local, seasonal ingredients. In 2005 Chef Ken would add a new cuisine to his repertoire with his relocation to Texas. He joined the Messina Hof Winery & Resort as Executive Chef / Vice President of Culinary & Guest Services. The Winery provided a chance to experiment with flavors and pairings, while showcasing Chef Ken’s authentic style. Taking advantage of an offer to work in Portland, Oregon, considered one of the top “foodie cities” in America, provided Chef Ken with a new and different role. He was tasked with designing and building a unique high end corporate catering concept for a start up operation. With his prototypes & project complete, Chef Ken decided it was time to return home to the Capital Region.

In 2011 Chef Ken joined the team at Normanside Country Club as Executive Chef. He and his team have worked diligently to transform the venue to become a dining destination within the Capital Region.