WOODSTOCK, VT (February 3, 2011) – The Woodstock Inn & Resort announces the appointment of Kevin Dott as Director of Food and Beverage and Justin Watson as Executive Chef. Dott and Watson will be responsible for overseeing the resort’s four restaurants including The Red Rooster, the resort’s fine dining restaurant which emphasizes fresh, local ingredients, as well as all catering for group and wedding business.

Woodstock President and General Manager Werner Graef welcomed Dott and Watson to the resort, commenting that, “both Dott’s and Watson’s extensive experience with luxury properties around the U.S. and strong culinary backgrounds will strengthen and enhance Woodstock’s reputation for fine dining, catering and events.”

Kevin Dott, Food & Beverage Director
Dott brings more than 13 years of experience to Woodstock from premier resorts all over the United States.  Most recently, he served as Assistant Director of Food and Beverage for the Gaylord National Resort in National Harbor, Maryland, where he was a member of the opening management team responsible for ten food and beverage concepts in a 2,000 room convention hotel.

Prior to joining Gaylord National Resort, Dott was the Assistant Director of Food and Beverage at The Greenbrier in White Sulphur Springs, West Virginia.  He was responsible for eight food and beverage outlets, room service and banquet operation and well as coordinating brand development of new restaurant and lounge venues. Dott had previously worked at The Greenbrier as Beverage Director and Tavern Restaurant Manager.  In between roles at The Greenbrier, Dott accepted a job as Director of Food and Beverage at The Sagamore, in Bolton Landing, NY where he coordinated a renovation project of the formal dining room among other responsibilities.

Additionally, Dott has held various food and beverage positions across the US including at Stephen Pyles Aquaknox, a fine dining seafood concept in Dallas, Texas, Big Cedar Lodge in Ridgedale, Missouri and Mark Miller’s Coyote Café in Las Vegas, Nevada and Austin, TX

Justin Michael Watson, Executive Chef
Chef Watson comes to Woodstock Inn & Resort from Kingsmill Resort and Spa in Williamsburg, Virginia where he spent seven years working his way up from Restaurant Chef, Executive Sous Chef and then Executive Chef. Watson was responsible for the management of six kitchens and more than 100 kitchen staff, overseeing food quality and recruiting, hiring and development of staff. Watson assisted the Virginia Chef’s Association in reviving its apprenticeship program to include hosting monthly apprentice meetings and organizing culinary enrichment events. He also developed and taught The Kingsmill Culinary Academy, an interactive lecture and cooking demo series designed to teach the public the basics of culinary skills and knowledge.

Prior to working at Kingsmill Resort and Spa, Watson was a Chef de Cuisine at the Monhonk Mountain House in New Paltz, New York, Sous Chef at Cripple Creek Café in Rhinebeck, New York and The Wauwinet Inn in Nantucket, Massachusetts. Watson started his career at The Equinox in Manchester Village, Vermont as Chef de Partie.

Watson graduated from the New England Culinary Institute in Montpelier, Vermont and the Culinary Enrichment and Innovation Program at the Culinary Institute of America in Hyde Park, New York. In his free time he enjoys fly fishing, mountain biking, hiking, golfing and snowboarding.

About The Woodstock Inn & Resort
Located in idyllic Woodstock, Vermont, The Woodstock Inn & Resort defines country sophistication in one of New England’s most charming and popular year-round vacation destinations.  The 142-room, AAA Four Diamond Resort and member of Preferred Hotels & Resorts, offers award-winning dining in three restaurants, ranked among the finest in New England.  The Woodstock Inn & Resort is owned and operated by The Woodstock Foundation, Inc.  Proceeds from Resort operations support The Woodstock Foundation and Billings Farm & Museum education and conservation programs.