Dining: Fine Dining
Nemacolin Woodlands Resort’s fine dining collection takes dining to a whole new level, because here, the overall experience is all that matters. Imagine the world’s finest wines cleansing your palate between courses infused with culinary delights, or envision an evening where dinner becomes your entertainment. Take your dining experience to a new level with Nemacolin’s award winning restaurants and chefs.
CHEF PAUL HAINES
Executive Sous Chef
Chef Paul Haines, a native of Western Pennsylvania, started his career through an apprenticeship at Nemacolin Woodlands Resort in the early 1990’s. After serving locally as the Executive Chef at the Summit Inn and the Executive Chef at the Stone House, Chef Haines found himself back at Nemacolin where he became the Chef de Cuisine of the Tavern. After his second departure from Nemacolin, he went on to become the Chef de Partie of In-Room Dining at the Sea Island Company in Georgia. By gaining new experiences and learning new techniques, Chef Haines returned back to his home in the Laurel Highlands to take on the position as the Tavern’s Chef de Cuisine at Nemacolin Woodlands Resort as well as a resort ice sculptor. Chef Haines was promoted to Executive Sous Chef of Casual Dining in 2010, and currently resides as the Exclusive Sous Chef for Nemacolin Woodlands Resort.