Employee Spotlight: Executive Chef Colin Coyle

As Colin Coyle begins his first season with us as Executive Chef of Dunes, we sat down to chat with him about his career and his experience on the island. 

Question: What’s Your Personal Background?

Answer: My dad was an Executive Chef at a country club in Florida. I started working in his kitchen when I was 12 years old. I worked for him for many years and then I branched out on my own at a number of other Golf Clubs. Prior to coming to the Winnetu Oceanside Resort on Martha’s Vineyard, I was working at the Red Cat Kitchen in Edgartown. I’m now the Executive Chef at The Dunes restaurant at the Winnetu.

Question: What’s Your Favorite Thing About the Winnetu?

Answer: I love the freedom to explore new menu ideas. Mark and Gwenn Snider (the owners) have created a wonderful property here that feels homey but at the same time, is sophisticated. I’m looking forward to creating dishes that fit that vibe.

Question: What is Your Favorite Island Spot?

Answer: I love going to the local farms here on the Vineyard – Morning Glory Farm, North Tabor Farm, and all the others. I really enjoy selecting all my own produce, grown by the great people here, and creating dishes with the fresh ingredients.

Question: What Do You Like to Do in Your Spare Time?

Answer: I really like going to the Peaked Hills’ Trails, South Beach in Katama, and Great Rock.

Question: What Do You LIke to Eat at Home?

Answer: Well, this week I’ve been eating a lot of grilled lemon truffle chicken and gnocchi.

Question: Do You Have a Recipe That You Can Share With Us?

Answer: Well, I can share this one with you…

Puree a whole lemon (peel and all) with rosemary, garlic, and olive oil. Marinate a boneless chicken breast in this puree overnight. Grill the chicken, sautee garlic, shallots, rosemary, parsley, and thyme. Add the grilled chicken, some white wine, chicken broth, and butter. Also add gnocchi, salt and pepper.

Question: Can you give us a sneak peek into a new recipe that you’re cooking up for us this year?

Answer: I’m working on a charred quail dish with figs, brussels sprouts, and applewood smoked bacon – together with a citrus relish.

That sounds delicious, Chef. We can’t wait to sample your creation!

The Winnetu on Instagram

Feeling grateful this weekend and can not wait to welcome you back in just a few short weeks 📸: @catboatcharters
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Here’s a little moment of #Vineyard zen to start off your week 📸: @vineyardgazette ...

Keep them coming! We’ve been receiving some amazing #MyVintageSummer submissions and we’re looking forward to seeing more. Tap the link in our bio to learn how submitting a vintage vacation photo could win you a stay with us or our sister resort @thenantucket! While you’re there, check out the other submissions in our virtual scrapbook, like this one from @amoskovitz!
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Love this lighthouse and this shot by @crossroadsgallery. What sights are you looking forward to in your return to the island?
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#NewEngland #igersNewEngland #Wnnetu #MarthasVineyard #Vineyard #Lighthouse #Resort #MV #IslandLife
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This red bi-plane is a familiar sight in the sky above the Winnetu. Hoping to hear its engines roar again soon. 📸: @lucydahl4 .
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Take 10% off select weekly rentals with us this summer. Follow the link in our bio for more.

#Vineyarding #Winnetu #NewEngland #igersNewEngland
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This week we caught up with Ryan Smith of MV based Select Oysters. Link in bio to read our conversation with Ryan! #Winnetu #NewEngland #igersNewEngland #MV #MarthasVineyard #Vineyard #TimelessSummer ...

On this week’s Island Spotlight, we spoke with Chick Stapleton at @islandspiritkayak to learn more about the business and their involvement with Sengekontacket Pond. Link in bio to read on! .
#TimelessSummer
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This week we’re talking to Lindsay Brown at the @farminstitute in Katama (our neighbors!). Link in bio to read on! ...

Thinking of sunny days and good company- share your Winnetu memory with #Winnetu and we’ll share it on our Instagram Story! 📸: @rosemary.tufankjian ...

During this difficult time, we are trying to remain positive, looking forward to brighter days. We are wishing that everyone remains healthy and safe.

To help bring some Island-life to our guests who may be missing the Vineyard, we are launching a series of conversations featuring some of our favorite Martha's Vineyard small businesses and organizations. And some, are just right outside our door. Link in bio to read on!
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We love this foggy shot by @bostonchigirl. Share your Winnetu memory with us at #Winnetu and we’ll share it to our story! 📸: @bostonchigirl #Winnetu #MV #NewEngland #igersNewEngland #MarthasVineyard ...

Beach days on our mind | #Winnetu #MV #NewEngland #igersNewEngland #SouthBeach ...

Say hello to our new Winnetu firetruck! A 1953 Ford F600 pumper. We can’t wait to get it dressed up with a Winnetu logo and ride guests around in it! #Winnetu #VintageTruck #AntiqueFiretruck #MV #NewEngland #igersNewEngland #MarthasVineyard ...

During this uncharted moment, our thoughts are with our local community, our wonderful guests, and on the long summer days ahead of us 📸: @bekah_cherise .
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We’re excited to offer our guests complimentary fudge making classes with our friends over at @murdicksfudgemv this season. Check out the Spring section of our new website for more info! .
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Sound the alarm! We were named #1 hotel on Martha’s Vineyard by @usnews! Follow the link in our bio to learn why they call us the island’s “sought-after vacation haven”! .
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We’re thrilled to announce the appointment of Colin Coyle to Executive Chef at the Winnetu! . You could say that Colin was born in a kitchen, as his father has been a professional chef for his entire life. However, officially Colin got his start in the culinary-arts in Florida at The Dye Preserve Country Club in 2012 and progressed to have more and more responsibility in better and better kitchens throughout South Florida – usually holding down multiple culinary jobs to get as much exposure to various cuisines, techniques and flavor profiles as possible. No stranger to the Vineyard, Colin has been at the very busy and highly acclaimed Red Cat Kitchen in Oak Bluffs as the Sous Chef, for Restaurateur Ben Deforest, the last 4 summers. ...

All calm and bright in the new year | 📸: @vineyardlights .
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Thanks for an amazing season everyone! We’ll see you all on South Beach in 2020!
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You’re almost out of time to join us for @mvfoodandwine festival! If you change your mind, we’ll throw in a bottle of wine and cheese plate! Call us up and mention WINEFEST19! .
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#MVFWF #NewEngland #igersNewEngland #WineFestival #DrinkLocal #DrinkNewEngland #EatLocal #newenglandeats #eatingmywaythroughnewengland #eatupnewengland
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@mvfoodandwine is just around the corner. Head to the link in our bio for the lowdown on what we’ll be up to throughout the weekend! ...