Lake Martin diners will see a familiar face in the SpringHouse kitchen this summer, as former Willow Point Chef de Cuisine Pete McKenny was named executive chef at the premier hilltop restaurant Memorial Day weekend.

As chef de cuisine in charge of Willow Point’s Camellia Room 12 years ago, McKenny honed the classical training of his career-start in Ohio. He ventured to Washington state after that, and opened a food truck there, as well as holding the position of chef de cuisine at a mountaintop resort. From Washington, he moved to Winslow, Arizona, joining a Ford resort there as well. He was chef de cuisine at a Vermont resort when Chris Doggett, the new corporate director of food and beverage for Russell Lands, invited him to take the position at SpringHouse.