Dining at the Inn
late June through mid-October
Best of New England 2008
Boston Magazine - New England Travel...
"The closest thing to 'big city dining' in the boondocks"
Our two dining rooms are renowned for atmosphere as well as gourmet fine dining.
Our round large dining room, called the Shaw Room, boasts of fireside dining and a magnificent view
of the lake, mountains and town below. Our smaller dining room, called the
Parlor Room, is decorated
with a Victorian flair with burgundy and sage accents to compliment the wallpaper
and original artwork. It also has the same extraordinary views. Most evenings,
our guests are treated to a glorious sunset which can be viewed from every
table in both dining rooms.
Reservations are strongly suggested.
Use your mouse's left and right buttons on the picture below
Our Chef
Chef Curtis grew up in Columbus, Ohio. He completed his apprenticeship at the 5-Diamond Greenbrier Resort in West Virginia, where he studied under Master Chef Hartmut Handke.
He returned to his hometown to work at Wedgewood Golf and Country Club. He later went on to work at such places as the world famous Pinehurst Resort in North Carolina; received his first executive chef position at Stonebridge Golf Club in Albany, Georgia; was Executive Chef at Château Élan in Atlanta Georgia; and was the Chef/Owner of Nuvo Bistro in the Buckhead District of Atlanta, Georgia.
He was previously The Executive Chef at the Greenville Inn for four seasons while consulting for restaurants and business owners around the country.
Curtis has also worked at The Royal Gorge Ski Resort in Lake Tahoe, Death Valley's Furnace Inn, The Sailfish Point Club & Resort of West Palm Beach and, most recently, Harrison's Restaurant in Stowe, Vermont.
Chef Hillard has been a member of the American Culinary Federation, The James Beard Foundation for many years and has numerous awards from competing in culinary competitions.
With twenty five years under his belt, his culinary resume is a mosaic and he has become a very accomplished Pastry Chef. One of his proudest moments came when he traveled to León, France in support of Master Chef Hartmut Handke as the representative for the United States in the 2001 Bocuse d'Or World Cuisine Contest.
Chef Hillard's vast experience has taught him the importance of using local products and he embraces "farm to table" cuisine. He will continue to bring that approach to his culinary creations at The Greenville Inn.
