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Chef Donnie Orr was born, raised, and still lives in Fairmont, WV, where he’s on a mission to help others eat healthier, sustainable options at an elevated level. His culinary journey began at the legendary Greenbrier Hotel under Master Chef Peter Timmons, and over 25 years, he has developed a craft that he finds both challenging and rewarding.Recognizing a shift in the market and driven by a desire to help people, Donnie went back to school to become a Certified Dietary Manager after 10 years in restaurants. An ultra-endurance athlete and accomplished chef, he now combines his love of athletics and food as a nutritional consultant for fundamental and performance nutrition clients.
In 2018, he founded Nutri Fit Foods WV, a nutrition programming and food prep business dedicated to helping hardworking West Virginians get the nutrition they need. Donnie also collaborates with local farmers and schools to bring healthier, more nutritious options to children during their crucial developmental stages.
Donnie’s passion for farm-to-table dining was inspired by his great grandmother, an immigrant from Italy, who made every meal from scratch using ingredients from her backyard garden. These cherished memories of family meals, including his favorite sauce-less pizza and Panna Latte for breakfast, have shaped his philosophy on food, family, and community.
Chef Donnie is inspired to do things differently in the kitchen—prioritizing respect, fun, and compassion for everyone involved. He believes that:
“Mother Nature has all the best recipes—we as chefs are in charge of not messing that up.”
This incredible meal will be sourced from local West Virginia producers, showcasing the very best of our state’s farm-fresh ingredients. Chef Donnie works closely with farmers to bring locally grown and sustainable foods to the table, ensuring every dish supports our community and highlights the amazing flavors West Virginia has to offer.
Here’s the thoughtfully crafted menu Chef Donnie has designed for this memorable evening:
1️⃣ Potato and Leek Bisque with Hawthorne Farms Ham
2️⃣ Mon Valley Mushroom and Spring Pea Arancini
3️⃣ Hawthorne Valley Farms Short Ribs with Broccolini, Root Veg Hash, and Port Demi
4️⃣ Buckwheat Shortbread with Strawberries, Caraway, and Rhubarb
Each course will also feature a Value Added Product from Mountain State Co-hop, celebrating the best of West Virginia’s local ingredients!
Book here! https://wvstateparks.com/event/cellar-to-table-dinner-series-pipestem-resort-state-park/
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Event Venue & Nearby Stays
Pipestem State Park, Pipestem, West Virginia, United States
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