Manchester, VT (April 6, 2018) – The Copper Grouse, a comfort-driven tavern located in the Kimpton Taconic Hotel, has appointed Michael Bates-Walsh as its new executive chef. Chef Michael will continue to expand the menu with local flair at the contemporary, yet elegant restaurant, situated in the picturesque Vermont town.
Drawing on his passion for local cuisine, Chef Michael specializes in creating seasonal menus based on regional, locally-sourced, sustainable ingredients and enjoys catering those menus to specific dietary needs. Chef Michael will ensure there’s a balanced flow in each menu that catches the attention of many tastes and pulls inspiration from seasonal ingredients and current culinary trends.
Alongside General Manager Seth Dunne, Chef Michael will oversee the signature restaurant, which celebrates the bounty of Vermont’s four seasons, in addition to room service and events held throughout the hotel’s various meetings and banquet facilities.
“We are thrilled to welcome Chef Michael to our team,” said Seth Dunne, General Manager of The Copper Grouse. “His experience and dedication working with local ingredients is second to none. We know he will be instrumental in helping us elevate the hotel’s dining experience, both by expanding our core business and bringing in new visitors and locals.”
A Certified Executive Chef, Chef Michael began his culinary career in high school, making bagels before his classes and working other restaurant jobs. He originally aspired to be a high school history teacher, but once he got a taste of the culinary world, he was hooked. He fell in love with the fast-paced environment and team mentality. Drawing from his passion for hospitality, his grandmother taught him about the excitement of entertaining.
Over the years, he worked his way through the ranks, gaining exposure at a variety of different restaurants, inns, and resorts – broadening his skills and qualifications at each location. He joins the Copper Grouse from the Beauport Hotel in Gloucester, MA, which he helped open in 2016. Prior to that role, he was the Executive Chef at the Cohasset Harbor Resort in Cohasset, MA and spent time in Portland, ME, where he opened the Westin Portland Harborview Hotel. Earlier in his career, Chef Michael spent five years at The Equinox, a Luxury Collection Golf Resort & Spa in Manchester.
“I’m excited to return to the quintessential town of Manchester and experiment with all of the fresh ingredients Vermont has to offer,” says Chef Michael. “I’m thrilled to bring my experiences throughout New England to the Copper Grouse’s kitchen in order to create a true Vermont culinary experience.”
