Neal Myers joins staff at West Townshend Inn

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Special to the Reformer

WEST TOWNSHEND — Hay Creek Hotels recently welcomed Chef Neal Myers as the new executive chef at the Windham Hill Inn.

"Chef Neal is an excellent addition to our culinary team," said Norman MacLeod, founder and CEO of Hay Creek Hotels which operates the Windham Hill Inn. "Dining at Windham Hill Inn means dining on farm to table gourmet menus.

We knew we needed a skilled chef who was accustomed to creating unique dishes with high quality, local ingredients. We are lucky to have such an accomplished New York City chef join us."

Myers enjoys the simple preparation of high quality food, letting the product shine for diners to enjoy. In the summer, diners can look forward to menus crafted with an abundance of fresh, local ingredients. The fall and winter will bring braised items, bringing out the flavors of fall in Vermont. Myers's award winning crab-cakes will also make an appearance on the menu.

"I learned my love of restaurants and cooking from my grandmothers," said Myers. "By showing good table manners and an adventurous culinary spirit, my maternal grandmother would frequently take me with her when she dined out.

My paternal grandmother taught me how to prepare simple, mouth watering meals with whatever ingredients she had on hand."

With a degree from the Culinary Institute of America, Myers is joining Windham Hill Inn after working as an executive chef for a number of restaurants in

New York City.

Having worked at Blairperrone Steakhouse, Palm Restaurant, Havana Central in New York City, Myers has most recently been with Wentworth Hotel in Jackson, N.H., and O'Neill's Restaurant in Maspeth, New York.

In addition to his responsibilities at the Windham Hill Inn, Myers is also lending his expertise to off-site catering offered by the hotel, bringing his culinary talent to off-site group events.

Windham Hill Inn is located at 311 Lawrence Drive in West Townshend.

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