Emmanuel West

With over two decades of experience in the Northeast’s top culinary and hospitality establishments, Emmanuel West is Director of Operations at the Tides Inn. A New Jersey native and University of Virginia graduate, Emmanuel first experienced Relais & Châteaux gastronomy at The Point Resort in Saranac Lake, New York, where he served as Executive Sous Chef. Next, came seven years at The Ivy Hotel in Baltimore, another Relais & Châteaux property, where he earned a Level 2-Certified Sommelier accreditation from the Court of Master Sommeliers. He transitioned to the five-star Twin Farms in Barnard, Vermont as Food & Beverage Director. During his three years in Vermont, he worked to support both the culinary and service teams to better serve an expanded hotel operation. As his family is deeply rooted in Virginia, Emmanuel considers this return to the state as a homecoming.