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.