Chef Dale Hawkins
Executive Chef
Roanoke, West Virginia
Chef Hawkins has incorporated this passion for food, as well as many of the personal beliefs and experiences that he has collected throughout his life's journey into Stillwaters, the restaurant at Stonewall. He considers Stillwaters as an expression of himself, and his philosophy of life: “I wanted to create an extension of my home—a place where people can come and be graciously served wonderful food and drink in the company of those they care about. My goal is to help them enjoy every morsel they eat and every drop of life.”
All of this instilled a deep-rooted respect for seasonality and tradition which Dale took with him to Pennsylvania Culinary. Here it fused with an interest in building on those traditions to make ordinary food—extraordinary. His success in these efforts brought him (after graduating from Pennsylvania Culinary) to such acclaimed kitchens as Victoria and Albert’s at Disney’s Grand Floridian Beach Resort where he spent two years honing his culinary skills.
When he returned to his home among the hills, Hawkins opened his own restaurant and catering business Culinary Creations. Later ventures included joining forces with a local hotel in a bistro setting--Main Street Café. In 2001, Hawkins joined Benchmark Hospitality at Glade Springs Resort. There, as sous chef with Robert Wong, Hawkins absorbed still more pan Asian influence.
His next stop was his current one. Assuming the leadership role of Executive Chef for Stonewall Resort’s opening season, fulfilled one of his life-long dreams. Stillwaters’ menu features Hawkins’ New Appalachian Fare which is quite simply—global cuisines infused with local ingredients embodying a regional interpretation. The dishes, many familiar, are designed to first evoke a familiar and fond food memory as well as to create a new taste experience. It isn’t surprising that some of the dishes on the menu are family-inspired treasures, such as Caramelized Apple Crisp crafted from his mother’s recipe collection. The preserved fruits and pickled vegetables inspired by his grandmother’s kitchen are another.
|
