Meet Your Chef!

The Worthington Inn was very excited to name longtime Worthington Inn culinary team member, Mike Waters, as our new Executive Chef in October 2015. While all of us at The Inn are quite familiar with Chef Mike, we realize you may not be as well acquainted and wanted to take a moment and introduce you to the man behind the menu… Executive Chef Mike Waters graduated from Columbus State Culinary School in 1992, during which time he apprenticed under well-known Columbus chef, Charles Langstaff. Developing a close relationship with his mentor, Waters served as Executive Chef at Dock Street Food & Drink, Hoster Brewing Company and then The Flat Iron before choosing to take some time away from the kitchen to raise his five children. Chef Waters returned to the culinary world with a brief tenure at the Bexley Monk before moving to The Worthington Inn in 2009 where this rising star was named the Executive Chef in 2015. Chef Waters describes his culinary style as world cuisine with an emphasis on local and seasonal ingredients. While seemingly contradictory, he enjoys working with various recipes, techniques and ingredients from all over the world and finding a way to incorporate local and seasonal aspects to create a cuisine unique to the Columbus dining scene.   What is your favorite aspect of being Executive Chef at The Worthington Inn? Chef Mike (CM): As cliché as it sounds, I love working with the local farmers and purveyors. Learning about them and their business inspires me how to best use and showcase the ingredients they provide. When you aren’t cooking at The Worthington...

Welcome to the New Website!

change (transitive verb): (1) to make a shift from one to another, to undergo a modification of, to give a different position, course, or direction to Over the past 184 years, The Worthington Inn has seen quite its fair amount of change. The bricks of our beloved home witnessed a civil war, the invention of the automobile, and a man walk on the moon, among many other changes to the infrastructure of American life. As modern home amenities were introduced, our building adapted itself physically. Electric lights were added as well as running water and even central heating and air conditioning-features that Mr. Cowles couldn’t even fathom when he constructed the home in 1831. Our business has also modified itself to accommodate both the needs of our clientele, shifting from a stagecoach stop tavern to a “Harvest Table” buffet to the fine dining experience you receive today. Change is exciting, healthy, and much needed to keep up with the dynamic environment of the food service industry. Therefore, it is with great excitement that we present to you our newest change to our business. Over the last year, we have worked with RevLocal, a local internet marketing business in Granville, Ohio, to build an online presence that incorporates the ever-changing information technologies while still remaining relevant to our clientele. We wanted to build a social media network that is informational, yet convenient for all patrons. RevLocal and our marketing team worked together to create a new website that is fresh, easily navigable and accessible from computers, tablets, and smartphones. We invite you to join our email campaigns to receive the...