Rhys Lewis has been appointed Resort Executive Chef at Woodstock Inn & Resort
Gary S. Thulander, president and general manager of the Woodstock Inn & Resort, announced two strategic appointments in the resort’s culinary team. Rhys Lewis, former executive chef, has been promoted to Resort Executive Chef, and Scott Watson recently joined the resort as Inn Executive Chef. When Lewis first joined the Woodstock Inn & Resort in 2015 he was handpicked for his extensive experience revitalizing resort dining as he had successfully accomplished at Colonial Williamsburg. Prior to joining Woodstock, Lewis was the executive chef of the Colonial Williamsburg Foundation, responsible for the entire food service operation that included the Williamsburg Inn, Williamsburg Lodge and Conference Center, four historic taverns, the Woodlands Conference Center and Huzzah BBQ Grille, which he created. As resort executive chef, Lewis’ level of responsibilities will evolve to create innovative culinary programming at the resort across all dining operations and banqueting events. Central to his expanded role, he will continue to oversee and enhance culinary initiatives at each of the dining venues at the Woodstock Inn & Resort, including the fine dining Red Rooster, the more casual Richardson’s Tavern, the Country Club’s Fairway Grill and Suicide Six Ski Area, as well as for both corporate and social events.
