Consider, if you will, a hierarchy of dining options: from European cuisine at the Forbes Five-Star, AAA Five-Diamond Lautrec to pub-style fare with burgers and billiards at the Tavern. Nemacolin Woodlands Resort has gathered the very best and brightest to bring elegance to the special occasion, festivity to the family gathering or excitement to the nightlife lifestyle. No matter the preference, our Restaurant Collection is sure to satisfy and provide you with a memorable experience.
Celebrate your culinary passion during your next visit to Nemacolin. With award winning chefs and restaurants, and home to the largest wine cellar in Pennsylvania, Nemacolin Woodlands Resort’s dining options are a food connoisseur’s dream. Nemacolin provides weekly wine and gourmet events in order to provide you with an opportunity to experience world-class wines and dining.
Wherever your taste may lead, find it at Nemacolin Woodlands Resort. Bon appetite!
Executive Chef Brent E. Wertz, CEC, AAC, joined Nemacolin Woodlands Resort as Vice President of Food and Beverage and Executive Chef in March of 2010. Chef Wertz came to Farmington from Kingsmill Resort & Spa where he had been the Vice President of Food and Beverage since 2002. In 1987, Brent graduated from The Culinary Institute of America with high honors and brings more than two decades of experience in multi-regional cuisine to Nemacolin guests. Chef Wertz is a Certified Executive Chef and Member of the American Academy of Chefs, honor roll of the American Culinary Federation (ACF). In addition, he was a past president of the elite Resort Food Executive Committee.
At Nemacolin Woodlands Resort, Chef Wertz oversees the culinary experience of 14 food and beverage outlets including the Forbes Five-Star, AAA Five-Diamond Lautrec. Guests experience his creative culinary talents and unparalleled enthusiasm for everything delicious.
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Chef Wertz began his culinary career at the Century Plaza Hotel (Five-Star) in Century City, California. From there, he joined the Arizona Biltmore (Five-Star, Five-Diamond) and later took charge of the gourmet dining room, Latilla, at the Boulders Resort (Five-Star) in Carefree, Arizona. Moving eastward to the Equinox Resort and Spa (Four-Star, Four-Diamond) in Manchester, Vermont, Chef Wertz explored new directions in the culinary arts as Executive Sous Chef. Accepting a position at the world-renowned Tidewater Inn in eastern Maryland as Corporate Chef/Food and Beverage Director allowed Chef Wertz to diversify and hone his talents. He then joined Mohonk Mountain House in New York where he guided his culinary team to win numerous Societe Culinaire Philanthropique awards including three Best-of-Show, 17 Gold, five Silver, three Bronze, and five Honorable Mentions.
His culinary feats include fulfilling the role as the key consultant for the first ever Anheuser-Busch cookbook, “Great Food Great Beer,” contributing his knowledge of beer recipes as well as food and beer pairing. He also introduced trendy beer-pairing dinners, showcasing these pairings all over the United States and Europe.
In addition, Wertz created a line of Budweiser Genuine Sauces that include BUD Barbeque and Beechwood Smoked Barbecue sauces, Basting Sauce and a special wing sauce. He also developed a signature line of sauces and seasonings that includes Eagles Bull Basting Brew steak sauce, Kingsmill House vinaigrette, Marina Munchin' Madness salsa and Rocchina’s Red Sauce available at gourmet shops.
Chef Wertz has been featured in the PBS special “Historic Chefs of America,” a sequel to the PBS series “Historic Hotels of America,” the “Thrill to Grill” chef series, and several episodes of the Food Channel’s “Follow that Food.” He has also been featured in major daily newspapers, publications and magazines as well as countless television and radio visits touting his beer and food pairing culinary acclaim.