New executive chef at Copper Grouse

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MANCHESTER — The Copper Grouse, a tavern in the Kimpton Taconic Hotel, has appointed Michael Bates-Walsh as its new executive chef.

Among his many tasks, Bates-Walsh will continue to expand the menu with local flair at the contemporary restaurant.

Drawing on his passion for local cuisine, Bates-Walsh specializes in creating seasonal menus based on regional, locally-sourced, sustainable ingredients and enjoys catering to specific dietary needs.

Alongside General Manager Seth Dunne, Bates-Walsh will oversee the signature restaurant 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," Dunne said. "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, Bates-Walsh 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 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," Bates-Walsh said.

"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."

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