BETHEL – Robert Bates has joined the Bethel Inn Resort as its executive chef, and Eddie Ojeda and Carl Parise have been named head chefs at The Millbrook Tavern & Grille.

It total, the team at The Bethel Inn Resort has more than 85 years of experience in the food service industry. Bates started at The Bethel Inn Resort in 1988, responsible for various kitchen duties, and for the past 11 years as sous chef.

Ojeda, who cooked at The Bethel Inn Resort for more than 14 years, and Parise, with more than 25 years of restaurant management and food service, have taken the helm in the more casual Millbrook Tavern, downstairs in the Inn.

The Millbrook Tavern and Grille has undergone a recent expansion, including a four-season, glassed in area with an additional 65 seats. The Millbrook Tavern kitchen has also been enhanced to keep up with an expanded menu and needs of the guests and country club members.

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