Executive Chef Doug Manfrin brings the perfect blend of both experience and passion to the Inn, showcasing his fine food to guests as he grows the Inn’s already-strong culinary offerings.
Chef Manfrin oversees all food and beverage operations for Kindred Spirits, the Inn & Spa at Cedar Falls restaurant. He works with Inn gardener, Kellie Hutchinson, to expand the Inn’s on-property gardens, developing menus and recipes based on produce and foraged ingredients produced on site or from local farms, forests and suppliers.
“Just as a chef shepherds the kitchen, it takes a lot of work and passion to take a farm or garden where you want it to be,” Manfrin said. “I love growing ingredients that I can use both in my home kitchen and in recipes for the Inn’s guests.”
Most recently, Manfrin served as Executive Chef for Sushi Rock Restaurant in Columbus’ Short North Arts & Entertainment District. In that role, he was responsible for creating and executing the menu, and supervising a staff of 10+ employees. Previously, Manfrin served as Sous Chef at Spagio in Columbus, as well as at The Greenbrier in White Sulphur Springs, WV.
In addition, Manfrin worked as Executive Chef for the Sandstone Restaurant in the 1990s and has served in the U.S. Marine Corps. Manfrin attended Hocking College from 2009-2013, graduating with a degree in Culinary Arts and Baking. He is also proficient in technology, having attended Belmont Technical College.