Chef and Staff

Executive Chef Phil Lewis joined the Echo Lake Inn staff over four years ago. Phil has great passion for all things culinary and excels in the area of creating new and unique sauces and food pairings that will delight your palate. Chef Phil got his start in the culinary industry as a prep cook at a family-style Vermont restaurant where he worked 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 Half shell.

Chef Phil excels 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 has also competed in and won Rutland’s “Death by Chocolate” competition by making a chocolate replica of Killington Ski Resort.

Just to let you know a little about the kind of chef I’ve always been, even back when I started in my culinary adventure fresh and local foods was always a top priority for me. When I lived in Colorado it was very important to me to learn my trade in high end restaurants, where the product was always as fresh as possible. I am a huge supporter of the farm to table movement, and incorporating farm fresh products into to the menu whenever possible. We make all our sauces from scratch nightly to complement our entrees. I believe in developing the local flavor of fresh ingredients, and sourcing from our great state that abounds with a great local food culture. Please join us for dinner at our inn where we all take great pride in providing our customers with a world class culinary experience in a casually elegant atmosphere.

Chef Katie Schneider has been with Echo Lake since 2018. She has over fifteen years of experience in the culinary field and has worked in a number of nearby inns and restaurants. Katie enjoys all the aspects of a culinary career including preparation, menu design, and presentation. Katie enjoys the creative process of pairing different foods and has an unwavering commitment to quality.
Katie plays a critical role in our events management team and is involved in all aspects of planning the culinary choices for weddings, reunions, and corporate retreats. Katie holds a Bachelor’s of Science degree in nutrition from Johnson and Wales University as well as an associate’s degree in the Culinary Arts. When Katie is not creating culinary masterpieces she can be found enjoying the outdoors in her garden, relaxing and enjoying a local craft beer, baking cakes and desserts, or cozied up with her three cats Pumpkin, Molly, and Phoebe

Sous Chef Ryan Palmer is one of our Sous Chefs and the newest addition to the kitchen staff of the Echo Lake Inn. He was thrilled to have the opportunity to work for the Executive Chef Phil Lewis and owner Tom G.

Ryan was raised in Wayne, PA, just 15 minutes outside of Philadelphia. He always had an interest in his kitchen at home, watching his mother cook her Italian recipes she had inherited from her mother.

Ryan graduated from Green Mountain College in 2004, he worked in several restaurants trying to make extra money for school, while obtaining a degree in History. From those experiences, he was able to work in the kitchens of some amazing restaurants and facilities throughout Vermont.

Ryan has an incredible appetite for knowledge and trying new things. His dishes are cooked to perfection and assembled beautifully, leaving customers satisfied and wanting more!