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.