Scott WatsonGary 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. Inn Executive Chef Watson will oversee all culinary and stewarding operations within the restaurants and dining venues of the Woodstock Inn & Resort. Previously employed as executive sous chef at the Williamsburg Inn for seven years, Watson oversaw the Inn’s Regency Room restaurant and all catering and banquet operations. Prior to that, Chef Watson was a sous chef for the Williamsburg Lodge, where he later earned his promotion to executive sous chef. He was also instrumental in driving the Inn’s highly acclaimed culinary apprenticeship program. Continuing Lewis’ tradition, Watson will incorporate farm-fresh, carefully harvested and thoughtfully chosen ingredients into each of the seasonal menus at Woodstock’s restaurants. The Red Rooster features chef-driven and farmland inspired items for the menu with ingredients sourced throughout Vermont and New England, including the resort’s own certified organic Kelly Way Gardens.