Cellar to Table Dinner Series: Hawks Nest State Park

West Virginia State Parks, in partnership with West Virginia Cooks, is pleased to announce the 2025 WV State Parks Cellar to Table Dinner Series at various state parks this spring.

Join Chef Libby Nolle, Chef Matt Welsch, the Executive Chef for West Virginia State Parks, and the highly talented culinary team of Hawks Nest State Park for an unforgettable culinary experience.

The dinner at Hawks Nest will be served in the Museum Event Center at 4 p.m. on February 23, 2025. Tickets are $55 per person, and are limited, so make your reservations quickly by calling Hawks Nest State Park at (304) 658-5212.

Our featured guest, Chef Libby Nolle who is originally from Maryland, was the first female awarded best chef in West Virginia. Chef Libby attended Davis and Elkins College where she found a love and talent for cooking. Her inspiration and love of food pays homage to deep Northern French heritage and her father. She has spent time working at Snowshoe Resort catering and as the kitchen manager at the Bistro and Foxfire Grille, as well as Whistle Punk Grill and Tap House in Richwood. These days you can find Chef Libby working as the executive Chef at The Vault on Main in Summersville.

For more information, to make your dinner or room reservation, please contact Hawks Nest State Park at (304) 658-5212.