Lautrec truly is one of the finest dining experiences in the country. Having been awarded both the Forbes Five-Star and AAA Five-Diamond awards for 2014, Lautrec is only one of 28 restaurants in the world to hold both a Forbes Five-Star and AAA Five-Diamond award simultaneously.
Lautrec’s culinary style is influenced by European cuisine. Using the finest ingredients found locally and internationally, Chef Butterworth and her team carefully prepare ingredients with whimsy and comfort in mind, to create a truly unique and approachable Five-Star / Five-Diamond dining experience.
The menu is a prix-fixe format which welcomes guests to create their own four-course menu. Guests looking to opt out of decision making can rely upon Chef Butterworth and our resident Sommelier’s evening recommendations and dine from our nine-course Chef’s Tasting menu. Caviar, champagne and a selection of artisanal cheeses are offered a la carte to heighten the experience.
The word “experience” is used frequently when describing Lautrec, because the Tasting Menu format, rich atmosphere and exceptional customer service lend itself to an evening of gastronomical entertainment rather than an evening meal.
Discover why Lautrec is the region's premier dining experience by viewing the Sample* Tasting Menus:
Reservations are strongly recommended. Children under the age of 12 may find our cuisine and style of service a bit grown-up for their taste; however, a young adult menu is available upon request. Proper attire is business casual. To preserve the elegant setting, denim and athletic wear are not permitted. Dinner service progresses at the speed of the guest. Please be aware that dinner at Lautrec is an experience that can expedite in an hour (four-courses) or fill an evening with memories that will last a lifetime.
*The menus listed are considered Sample Menus of this restaurant. Our menus are subject to change without notice.
For reservations or more information, please contact a Resort Sales Specialist at 866.537.3270.
Chef Kristin Butterworth
Chef de Cuisine
Kristin A. Butterworth knew she was meant to be in the culinary industry at a young age. Growing up in rural western Pennsylvania, she spent summers working in her Father’s gardens growing and harvesting vegetables, then learning to prepare and preserve them in her Mother’s kitchen.
After graduating with honors from Indiana University of Pennsylvania in 2001, Kristin moved to Arizona to complete an internship at the Mobil Five-Star, AAA Five-Diamond Boulders Resort in Carefree, Arizona in the Latilla Restaurant. This is where Kristin received her first experience in fine dining and her first tastes of southwestern and west coast cuisine.
Once completing the internship in 2002, Kristin returned to Pennsylvania where she worked at a small, privately owned Italian restaurant. There, she learned the importance of using only the finest ingredients and simplifying the food to showcase those ingredients. During this time, she had the amazing opportunity to go to Italy, where she received a certificate in Italian Cuisine and Pastry at the Italian Culinary Institute for Foreigners.
Upon returning from Italy, Kristin accepted a position at Nemacolin Woodlands Resort, a Mobil Four-Star, AAA Four-Diamond Resort in Southwestern, Pennsylvania. It was during this two year period in her career that she came into her own and truly started to embrace the world of cooking by being introduced to many different aspects of the operation.
In 2005, Kristin was ready for another challenge and moved to Georgia, where at the Sea Island Resort she was a member of the culinary team that opened the Georgian Room Restaurant at the new Cloister Hotel. After only fourteen months, the Georgian Room recieved the highly acclaimed Mobil Five-Star award. This award of excellence placed Georgian Room among the twenty most elite restaurants in the world. Kristin was introduced to a farm-to-table approach to cooking and worked closely with a local grower, and began to embrace her roots and hone in on her own style of cuisine.
After working her way from Cook I to Sous Chef at Sea Island, Kristin was offered a position at the prestigious Inn at Little Washington with Chef Patrick O’Connell and his legendary team. This is where Chef Butterworth learned the finer points of Refined American Cuisine. It was here where her relationships with farmers and private growers that her love for the farm-to-table movement took off.
In 2010, Kristin returned home to Pennsylvania where she accepted a Chef De Cuisine position at Nemacolin, the very resort that had been the major springboard for her career. Taking the helm of Lautrec, a Forbes Five-Star, AAA Five-Diamond French themed restaurant, Kristin was finally able to incorporate her passions and personal cooking style. While at Lautrec, Kristin has been a featured Chef at the prestigious James Beard House in New York City twice. Her European influenced cooking combined with the incorporation of local farms and purveyors create a truly unique dining experience. Under Kristin’s direction, Lautrec once again received the coveted Forbes Five-Star and AAA Five-Diamond Awards for 2011, 2012 and 2013.