Chef & Staff
Meet the Culinary Staff:
Echo Lake Inn is in the enviable position of having two multitalented and extremely creative Chefs in Chris Vincent and Phil Lewis.
Between the two, they have over 50 years of experience. They share a passion for excellence in all aspects of the culinary experience from presentation to unique and exotic flavoring and complimentary food pairings. Head Chef Chris and Chef Phil assure that eating at Echo Lake Inn will be a palate-pleasing experience that will have diners returning again and again to try their new creations.
Head Chef Christopher Vincent graduated into the Culinary Arts at the young age of 17 with an appetite for fresh and high-quality local cuisine. He got his start at The Inn at Long Last in Chester, VT where his strong creative drive and ability to work in every aspect of the kitchen let him to advancing to Sous Chef by his 19th birthday. He extended his culinary expertise and techniques at The Grafton Tavern and subsequently the Putney Inn through working with many like-minded, successful chefs. He spent nine years at The Putney Inn before transitioning to Ludlow and becoming chef at Panarello’s Italian Restaurant for three years before joining the Echo Lake Inn team.
Chef Chris shares the Inn’s focus on seasonal local ingredients and environmental conscious. The Inn’s membership in the Vermont Fresh Network along with the arrival of fresh fish, meats and produce daily combined with fresh herbs from our garden allows him to create distinguished menus featuring seasonal and creative specials inspired by the ingredients. His menus are Classic Vermont Country Inn and embrace the casual aspects of the area while combining them with the sophistication of artesian skill. He combines local ingredients with well-loved classics to provide a unique set of menu selections that assures that everyone will find something they love.
Chef Phil Lewis joined the culinary industry as a prep cook at a family-style Vermont restaurant where he was able to work his way up while learning the basics of being a chef. Soon after developing his culinary techniques, Chef Phil moved to Denver, Colorado where he worked at several high-end establishments including the Brown Palace Hotel and the Boston Halfshell. He excelled at managing large banquets, creating handcrafted foods and incorporating fresh dishes that could please any crowd. He eventually returned to his Vermont roots with his children and became the Executive Chef of the Holiday Inn where he worked for 23 years. He as also competed in and won Rutland’s “Death by Chocolate” competition by making a chocolate replica of Killington Ski Resort.
Please join us for dinner at the Echo Lake Inn. Chef Chris, Chef Phil and the rest of the Echo Lake Inn staff assure you will have a culinary experience that combines excellence in preparation, presentation and service with the casual elegance of Vermont and the Echo Lake Inn.