- Phone: 315.684.6699
- 17 West Main Street Morrisville, NY 13408
Executive Chef: Doug Walters
Douglas Walters describes his style of cooking as American fusion with French roots. A few things that are important to him in the operation of a restaurant include supporting local farmers, using sustainable harvested protein and vegetables, and using organic products when possible.
The passion Doug has for cooking can be seen in the menu. Menu items are developed on-site by Doug and his staff, and change seasonally to take advantage of the availability of local products. All food is made from scratch from the freshest ingredients available.
Doug was born in Chicago, raised locally, and has traveled the country during his career. He grew up in Canastota, New York, graduating high school in 1987. When he left high school, he attended college at local SUNY schools, but his true passion was born when he started cooking in 1989.
He gained experience on the job, and was Executive Chef at the Brae Loch Inn by 1995. He worked there for seven years, and then moved on to the Florida Keys, where he worked at the Cheeca Lodge and Spa. There he was able to work under some celebrity chefs, including Andy Niedenthal and Norman VanAken.
From the Cheeca Lodge and Spa he transferred to the Rosario Resort and Spa on the Puget Sound in Washington State. He acted as Executive Chef there for two years before returning to Central New York to take a position at the Sherwood Inn in Skaneateles. He left there to come to the Copper Turret before it opened.
Stop in for a visit, and be charmed by the menu, the staff, the ambiance and the amazing food!