HE STARTED EARLY — LITERALLY.
Chef Michael Bates-Walsh’s culinary journey began in high school, where he was making bagels before classes started. Over the years he expanded his skills working in a range of restaurants, inns and resorts. Today he applies that experience as the chef at The Copper Grouse, located inside the Kimpton Taconic Hotel in Manchester, Vermont.
At The Copper Grouse, Bates-Walsh designs seasonal menus that emphasize regional, locally sourced and sustainable ingredients while accommodating specific dietary needs. Rooted in the traditions of American craft cooking, his dishes are paired with artisan spirits, a curated selection of beers and wines, attentive service and a convivial, community-focused dining experience.
Bates-Walsh arrived at Kimpton Taconic Hotel after serving as chef at the Beauport Hotel in Gloucester, Massachusetts. He has also worked at notable Vermont properties including the Westin Portland Harborview Hotel and Equinox Resort. Returning to Vermont in this role reflects his desire to reconnect with his culinary roots and the local community.
© KIMPTON TACONIC HOTEL / THE COPPER GROUSE
Which destinations inspired you, and how has that inspiration translated into your culinary concepts? Italy is a major influence for me. Each Italian region showcases distinct flavors and techniques that make the most of seasonal, local produce. That approach — letting place and season guide flavor and technique — informs my menus and my focus on highlighting local ingredients.
Whom do you consider to be your culinary hero? Jeremiah Tower. His innovative approach, passion and understated elegance helped redefine American cuisine. He showed that a fine dining experience doesn’t have to be overly formal — it can be simply about excellent food and service delivered with energy and care.
What one person most influenced your cooking style? It’s difficult to choose just one, but Daniel Jackson has had a profound impact on my style. Like Tower, he favored straightforward thinking and trusted high-quality ingredients to carry a dish. From him I learned that beautifully executed, simple preparations often make a stronger impression than overly complex ones, and that celebrating local, seasonal flavors helps express the character of a place.
What is your favorite food city? San Francisco. It blends many culinary traditions while also serving as a birthplace for a distinctly American approach to cuisine.
What do you think the next big trend on the food scene will be? Menus have grown increasingly intricate, so I expect a movement back to basics: simpler dishes made with fewer, better ingredients. Diners are becoming more ingredient-conscious, and there’s growing appreciation for clarity and restraint in cooking.
And perhaps a renewed love for all-day egg sandwiches — who doesn’t enjoy a well-made egg sandwich?
THE COPPER GROUSE
Kimpton Taconic Hotel
3835 Main St.
Manchester, VT 05254
tel 802 362 0147
taconichotel.com