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Executive Chef for Stonewall Resort near Weston, West Virginia, Chef Dale Hawkins prepares Seasonal Contemporary Regional cuisine that reflects the harvests of the seasons. Chef Hawkins ultimate goal is to use the freshest, highest-quality ingredients for every component of the plate.
“I love preparing delicious food. I enjoy it more when I can share it—with company as at the Resort, or with family and friends. That is truly one of my greatest joys in life”.
Chef Hawkins has incorporated this passion for food, as well as many of the personal beliefs and experiences that he has collected throughout his life's journey into Stillwaters, the restaurant at Stonewall. He considers Stillwaters as an expression of himself, and his philosophy of life: “I wanted to create an extension of my home—a place where people can come and be graciously served wonderful food and drink in the company of those they care about. My goal is to help them enjoy every morsel they eat and every drop of life.”
Local Harvests and Global Specialties
The menu in Stillwaters reflects--the seasons, local harvests and that the world is becoming smaller. It draws on products from local family farms, while at the same time it takes advantage of the increased availability of specialty foods from across the globe. It is best described as Seasonal Contemporary Regional cuisine that is strongly influenced by Western European and Pan Asian cultures, as well as local rustic fare. Hawkins’ ultimate mission is to use the freshest, high-quality ingredients for every component on the plate.
Family & Community Traditions
Quite naturally his philosophy was shaped by growing up on a farm where gardening, baking breads and learning to preserve foods was the order of the day. Hawkins comes from a large family that appreciates good food. Under the tutelage of his parents and parishioners in the small community of Rock Cave, West Virginia he developed at an early age a deep appreciation for seasonality, food and traditions.
Family traditions like baking pies and Sunday supper, interspersed with daily chores on the farm, fill his childhood memories. Hawkins has always been driven by his natural curiosity for food, cooking and the outdoors. Growing up, he helped his family preserve fruit and pickle vegetables, and he joined with community neighbors in the annual seasonal rituals of making maple syrup.
Career Highlights
All of this instilled a deep-rooted respect for seasonality and tradition which Dale took with him to Pennsylvania Culinary. Here it fused with an interest in building on those traditions to make ordinary food—extraordinary. His success in these efforts brought him (after graduating from Pennsylvania Culinary) to such acclaimed kitchens as Victoria and Albert’s at Disney’s Grand Floridian Beach Resort where he spent two years honing his culinary skills. Under the tutelage of some of Disney’s finest chefs, he was drawn to the diverse use of unusual culinary delights such as antelope, dragon fruit and specialty micro greens and vegetables.
When he returned to his home among the hills, Hawkins opened his own restaurant and catering business Culinary Creations. Later ventures included joining forces with a local hotel in a bistro setting--Main Street Café. In 2001, Hawkins joined Benchmark Hospitality at Glade Springs Resort. There, as sous chef with Robert Wong, Hawkins absorbed still more pan Asian influence.
‘Fond Food Memories’ Meet Global Cuisines
His next stop was his current one. Assuming the leadership role of Executive Chef for Stonewall Resort’s opening season, fulfilled one of his life-long dreams. Stillwaters’ menu features Hawkins’ New Appalachian Fare which is quite simply—global cuisines infused with local ingredients embodying a regional interpretation. The dishes, many familiar, are designed to first evoke a familiar and fond food memory as well as to create a new taste experience.
It isn’t surprising that some of the dishes on the menu are family-inspired treasures, such as Caramelized Apple Crisp crafted from his mother’s recipe collection. The preserved fruits and pickled vegetables inspired by his grandmother’s kitchen are another.
The Best Handpicked Local and Global Purveyors
No dish, however, can stand on tradition, love and technique alone – the freshest ingredients are essential. Hawkins visits with farmers, artisans and producers to establish strong relationships with the world's best purveyors. This handpicked network of suppliers, both local and global, ensures that Hawkins delivers on his ultimate promise – high quality, fresh ingredients for every component of the feast.
Living & Sharing His Life’s Passion
When you meet Chef Dale Hawkins, you quickly sense his genuine warmth and playful humor. As you learn more about his background, it becomes evident that this dynamic young chef is living and sharing his life's passion every time he steps into the kitchen.
Why Did You Become A Chef?
I have always loved being around, preparing and enjoying food. In growing up, preparing and sharing food was so much a part of my life that I decided to make it the central part of my career.
Who are Your Role Models and Influencers for Your Career and Life?
For my career, I would have to say my mother and grandmother for the tremendous skills in the kitchen they shared with me growing up. Professionally, chef mentors such as Alice Waters (for her philosophies), Julia Child (for her commitment to teaching America to enjoy cooking), Julee Rosso and Sheila Lukins, authors of The Silver Palate Cookbook (for their ability to marry cultures and food), and Rose Levy Beranbaum, author of The Cake Bible and The Bread Bible (for her skills in demystifying the craft of bread making) have all inspired me. Personally, I look up to my parents for successfully raising five children, and my wife for her patience to put up with me and encourage me to be the best I can be.
What is Your Philosophy on Food?
My food reflects the seasons, local harvests and the world becoming a smaller place. I support local family farms but at the same time, I take advantage of the increased availability of specialty foods from across the globe. My mission is to use high-quality, fresh ingredients.
How Would You Describe Your Style of Cuisine?
It's New Appalachian Fare, Global foods fused with local ingredients and giving them a regional interpretation. You'll find nothing overly complicated, just two or three ingredients working together to create something new or elevate a familiar dish.
Use Four Adjectives to Describe Yourself
Fair, fun, compassionate and motivated.
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