Chef and Staff
Chef Barnes has been the constant skill and creative force behind the success of the Echo Lake Inn restaurant since 1980. His menus reflect the importance of attention to detail, creativity and the use of only the freshest ingredients. The delivery of fresh fish, meats, produce and herbs from our garden are the foundation for excellence as well as our membership in the Vermont Fresh Network. The creative New American Cuisine menu, blended with well known global choices, allows everyone the opportunity to find a new favorite from the fresh nightly offerings.
In 1984 Chef Barnes graduated from Johnson and Wales Culinary school with honors and then worked for 2 prestigious hotel chains before finding his true vocation – cheffing at a country inn. After graduation, Kevin worked as a sous chef at one of Vermont’s most luxurious country inns and then as executive chef for two other historic inns before taking the position as executive chef for the Echo Lake Inn in early 1989. Kevin’s culinary achievements have been featured in numerous magazines including Gourmet, Bon Appetite, Vermont Magazine, Okemo Magazine and published in many travel books and newspapers. (See the dining page for some of his featured recipes) Once you have dined at the Echo lake Inn you will understand why his food is featured so often. Recently, one of Kevin’s recipes was used as part of a “Taste of Vermont” campaign to promote the many flavors of Vermont and two of his signature soups were published in Ski Town Soups. Chef Kevin supports every effort to work directly with local farmers to provide our guests with the freshest food quality that Vermont has to offer in the ‘farm to table’ ecosystem. Chef Kevin enjoys customizing menus for weddings large and small.
Now, as part of the Echo Lake Inn family, Chef Kevin and his staff look forward to welcoming you to the inn to enjoy one of the many delicious culinary treats available every day of the week.