Years of Participation
Waters’ talents were quickly identified and he soon found himself studying under then-Saltus Chef James Spratling for several years. His exceptional work allowed him ample opportunity to meet and learn from renowned regional chefs by way of events like the annual “Chef’s Feast” and “Great Chef” occasions. Through guidance from Spratling and various professional development opportunities provided by Plums Inc., Waters has been able to dive into the culinary trade and find his unique voice. Waters’ goals for Saltus involve maintaining a commitment to serve as many local products and house-made items as possible and making every effort to refine – and redefine – the dining experience for his guests.