|
Paul Haines
Chef de Cuisine, Tavern
Chef Paul Haines, a native of Western Pennsylvania started his career through an apprenticeship at Nemacolin Woodlands Resort in the early 1990’s. Following his apprenticeship he became the Sous Chef at Nemacolin Woodlands Resort’s Caddy Shack.
His next move was to the Summit Inn, located just a few miles down the road from Nemacolin, where Chef Haines became their Executive Chef. Upon his departure from the Summit Inn, he repositioned himself as the Executive Chef at the Stone House, a causal dining restaurant and banquet facility also located in Southwestern Pennsylvania.
His next career move brought him back to Nemacolin Woodlands Resort where he became the Chef de Cuisine of the Tavern. The Tavern is Nemacolin’s only year-round, casual dining restaurant. In addition to this responsibility, he acquired the position of creating the ice sculptors for the entire resort.
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 here in the Laurel Highlands once again, to take on the position as the Tavern’s Chef de Cuisine at Nemacolin Woodlands Resort as well as the resorts sole ice sculptor.
When Chef Haines is not performing his duties in the kitchen, he shares a common interest with some of the other top chefs at Nemacolin, a love of the outdoors and hunting.
| 
