Gourmet Getaway ~

This is the ultimate epicurean adventure!

March 10 – 12, 2023

Indulge in a scrumptiously satisfying weekend at Oglebay as we bring you the top chefs from the wild & wonderful state of West Virginia. Learn the tips and tricks of how to bring flavor to your dining room table with this culinary experience.

The featured dinner will be a culmination of all the demonstrations and creativity experienced throughout the weekend. And be sure to join the chef’s the next morning for a hearty country-style breakfast.

You will end this sensational weekend rested, restored and full!

Two-Night Packages from $419 per person

Package Includes:

Two-night accommodations at Wilson Lodge
Wine & cheese reception on Friday
Mountaineer Breakfast Buffet on Sunday
Delicious lunch on Saturday
Cooking classes/demonstration on Saturday
Chef’s dinner on Saturday evening
Wine pairings class
Chef’s meet & greet breakfast on Saturday morning

Book Now

*Package rate is priced per person, based on double occupancy. Must be at least 21 years of age to stay on package. Package price does not include applicable taxes and fees. Additional restrictions may apply.

Saturday Only Package at $189 per person

Package Includes:

Delicious lunch on Saturday
Cooking classes/demonstration on Saturday
Chef’s dinner on Saturday evening
Wine pairings class

Book Now

*Must be at least 21 years of age. Package price does not include applicable taxes and fees. Additional restrictions may apply.

Weekend Schedule of Events

Friday, March 10
7 – 10 p.m. | Live Music: Roger Hoard, Hickman Lounge
8 p.m. | Chef Meet and Greet, Terrace Room

Sunday, March 12
6:30 – 11 a.m. | Mountaineer Breakfast Buffet

*Schedule subject to change

Meet the Chefs

Mirko Loeffler, Executive Chef
Oglebay Resort, Wheeling WV
Mirko’s career started as an apprentice chef in Germany in 1974. His culinary experience has taken him across Europe, the United States, China and the Caribbean. He has owned and operated restaurants, taught in culinary schools and served as the executive chef for multiple 5-star properties around the world. Before making Oglebay his home, Mirko was the executive chef at Bedford Springs.

Libby Nolle, Executive Chef
The Vault on Main and Speak Easy Bourbon Bar, Summersville, WV
Libby is the first female awarded Best Chef in West Virginia by WV Living magazine. Originally from MD, Libby fell in love with West Virginia while pursuing a bachelor’s degree in hospitality management at Davis and Elkins College. With over 20 years of experience, ranging from quick service to fine dining, Libby brings with her a truly unique culinary background creating a one-of-a-kind dining experience. Her passions lie with the local food movement, supporting local farmers and producers whenever possible.

Matt Welsch, Owner
Vagabond Kitchen, Wheeling, WV

Born and raised in West Virginia, Matt balances his love of travel with his love of his home state. In 2013, he brought together his love of travel, writing, photography, motorcycles, and food by starting the Vagabond Chef—a culinary travel blog. After traversing over 13,000 miles in the saddle of his motorcycle and speaking with sixty-some different restaurants, chefs, and cooks, Chef Welsch returned to his home in the Upper Ohio Valley and opened Vagabond Kitchen in June of 2014. Since then, he has done “handcrafted food rooted in local community” in the heart of Downtown Wheeling. He has also participated in numerous events, dinners, and speaking engagements across the state and region. Chef Welsch believes that everyone deserves to eat good food.

Tylor Dinteman, Executive Chef
Laurel Highlands-Ventures | NSFB | WCC
A chef for over 13 years, Tylor learned early from his great grandmother, aunts, and parents how to make many things from scratch, including making the best mac-n’ cheese by middle school. He began his career at The Catfish House in Hobe Sound, FL as a busser and worked his way to line cook. At age 26, Tylor graduated from Le Cordon Bleu in Pittsburgh, PA. He also worked for a short while at the Grand Concourse in Pittsburgh and Mio. At Savage River in Frostburg, MD, he became the executive chef and cultivated his style of cooking with a four-season menu rotation. Tylor was an instructor at Potomac State where he restructured their culinary program and then became sous chef at Omni Bedford Springs. He moved on to executive sous chef at Seven Springs Resort and is now executive chef at Seven Springs Resort, Wheeling Country Club, and a few other Pittsburgh outlets.

Chris Kefauver, MA, CEC, FMP | Professor of Culinary Arts
West Virginia Northern Community College (WVNCC), Wheeling WV
With over 35 years of experience in the food service industry, Chris has worked for companies such as Sodexho, Marriott International, Compass Group, Aladdin Food Management and Parkhurst. Retired from the United States Army after 23 years of military service, he is recognized as a certified executive chef, accreditation site evaluator and approved certification evaluator by the American Culinary Federation. He is also a certified food management professional. Chris holds a master’s degree in communication studies from WVU, a bachelor’s degree in management from Wheeling Jesuit College, and an associate degree in science in culinary arts from WVNCC. For over 20 years at WVNCC, Chris is a professor and program chair of the culinary and hospitality department, META, and academic advisory. He has also served on the college board of governors since 2018 as faculty representative. A recipient of the 2022 ProStart award, Chris is also WV and OH ProStart Programs mentor and judge. For over 20 years, he has been a part-time chef at Oglebay Resort. He enjoys working with students and new culinarians to get them started in the industry.

Rocco Basil, Chef
Diocese of Wheeling-Charleston, Wheeling WV | Owner and operator of a catering business
Rocco started on his path to making delicious food washing dishes at the Anchor Room in Beech Bottom, WV. After three years of consistently asking questions to the cooks, he was soon running the entire kitchen. He was food manager at Christopher’s Cafeteria in Elm Grove for 12 years and then worked at Sandscrest Conference and Retreat Center. In 2005, Rocco became the chef for the Diocese of Wheeling-Charleston. He also owns and operates a catering business, Rocco Basil Catering, tailoring menus and services to clients in and around the Ohio Valley for more than 40 years. Rocco has also taught and mentored at West Virginia Northern Community College, Wheeling Park, Columbiana County Career Center, and Belmont Career Center. Sharing what he has learned with others, Rocco also enjoys conducting cooking and ice sculpting demonstrations and classes throughout the area. “I believe presentation is a large part of culinary arts. It’s not all of it, but it’s an important part, and I enjoy doing those things for people. It makes it fun for me.”