Start with a Plan — and Then Plan Some More

For both chefs, success in the kitchen begins long before the oven turns on.

"I first consider what is possible with the facility I have available," Wiley shared. "Then I consider my audience."

That means taking stock not only of your kitchen equipment but also of your guest list, including their dietary needs and general likes and dislikes. Wiley noted that if one guest has a restriction, he'll accommodate them with an individual dish, but if there are multiple restrictions, he tailors the entire menu in that direction.

Chef Chadwick agreed that having a cooking strategy is everything.

"My first thought would be what holiday is it, how many people am I expecting, what kitchen am I cooking in, and is the occasion better suited for a buffet or plated meal," he said. From there, he advises making a detailed list of each dish, including prep and cooking times. "Each year, create a list of what dishes take the longest and prep times," he said. "A recap is also good to know what people like for quantities."

Wiley takes it one step further, urging every home cook to "write out a menu two weeks in advance, have solid recipes, and do the math so you know exactly how much to buy and make."

Wiley also noted that you could go full pro this holiday season with your organization if you really want to up the ante. "Know a week in advance what platters, casseroles, serving utensils, pots and pans, napkins, glassware, ice, foil, saran wrap, trash liners, cold beverages you may need," he said. And, yes, even plan for cleanup. "Assign someone to clean throughout the entire process, including taking out the trash."

Timing Is Everything

Once the plan is in place, for these chefs, getting the holiday meal down is all about timing. "You will never have enough space in the oven or on the stove," Wiley warned. To avoid chaos, he uses portable induction or butane burners to create a makeshift Bain-Marie (a water bath that keeps side dishes hot without drying them out). "Use the burners for last-minute items like green beans," he added.

Chadwick echoed the sentiment with one of the most practical pro tips: Let your protein rest.

"Let your turkey or meats rest for 20–30 minutes. This will help with losing all your juices."

And if you can, try to make one dish ahead of time to keep things calm on the big day. For Chadwick, that starts with the stuffing. "This is a dish you can make a day or two ahead of time, and it gets better as it sits," he said. Wiley added that he begins his turkey prep days in advance. "On Tuesday, I roast the turkey bones and start my stock, make pie dough, and portion dessert ingredients. Wednesday, make your gravy, prep the veggies, and prepare butter service."

Build Flavor, but Don't Overcomplicate It

While many chefs love to invent wild dishes, Wiley likes to stick to tradition for the holidays. "I never deviate from traditional holiday fare," he said, though he admits to one small twist: "I do use fresh ginger in my cranberry sauce."

Chadwick also likes to add a dash of experimentation. "Traditional items are the classics," he said. "But why not add some dishes you love to create your own traditions?" His own family holiday table includes German potato salad and sauerkraut alongside the turkey and mashed potatoes.

When it comes to unexpected flavor pairings, he recommends something subtle yet sophisticated. "Brown butter and miso — great to baste squash or other vegetables."

Avoid Common Mistakes With Simple Tools

There may be no bigger holiday pain than overcooking a turkey. And, as Chadwick noted, there's one easy solution: "Use a thermometer!" Wiley had a hot tip of his own to ensure the day goes smoothly: "Use safe professional food-handling techniques to avoid cross-contamination when preparing and storing food."

As for what home cooks should start doing, Chadwick noted it's a good idea to "Use recipes" as "consistency is key." Also, "brine your birds," people!

Make One "Wow" Dish

Every cook should have one dish in their arsenal that they know will impress. For Wiley, it's all about perfect turkey and gravy. "I cook the legs and breasts separately so the breast doesn't turn to sawdust before the thighs are done," he said.

Chadwick's showstopper leans coastal: "Lobster flambée," he said. It's indulgent, dramatic, and quintessentially New England, which is exactly what you'd expect from a Cape Cod chef.

Don't Forget the Real Secret Ingredient

Both chefs agree that the perfect holiday dining experience has less to do with fancy ingredients or over-the-top meals and more to do with the intention of the holidays. As Wiley put it, "Friends, family, and a super relaxing day" are all the "result of perfect planning."

And, after that bird is carved and the potatoes are on the table, then, Wiley said, it's time to pour yourself a glass. "I don't even take a sip of wine until all the food is served to ensure I'm on top of my game," he said. Then I relax."

Mountain Shadows and Chatham Bars Inn is a part of the Benchmark Resorts & Hotels portfolio, a collection of distinct, independent properties by Pyramid Global Hospitality. Located in diverse destinations across the globe, Benchmark’s resorts and hotels reimagine immersive travel, inspiring guests to create memories born from meaningful exploration, authentic moments, and innovative experiences – no matter the occasion. Benchmark guests can earn complimentary gift cards, on-property perks, and destination experiences through the collection’s signature Mosaic Rewards program.