Lake Gaston's Premier Culinary Destination
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Lake Gaston - The WatersView Restaurant and CellarView Banquet and Conference Center
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Who We Are
Executive Chef Mike Barnes
Our Story
What started as a 400 sq ft. simple ice cream shop in May of 2005 has turned
into the warmly inviting 8000 sq. ft. WatersView Restaurant and the
CellarView Conference Hall for private events. Both have quickly become a
culinary destination for everyone at Lake Gaston.
In the summer of 2005, owner Matt Naugle created and worked at the ice
cream shop on his property at Dockside. At the end of the season he saw
that in 14 weeks, 13,000 people were served and a common cry was heard
"There's no place to eat on this lake!"
In late 2005, when the concept of a restaurant was thought about, Matt
wanted to create fine food entrées but also wanted to keep it in the casual
lifestyle environment that the lake calls for. Therefore, he created the
restaurant’s theme of “Casual Dining at its Finest”. Its location on the
waterfront provides some of the most spectacular views on the lake, especially
at sunset!
The restaurant is open year round for lunch and dinner with a brunch
available Sunday morning. The hours are seasonal so check the home page
on this web site for current hours.
And yes, the ice cream machines are still there and continue to serve
customers during the summer months
About the Chef
Executive Chef Mike Barnes thoroughly enjoys preparing and cooking for all
who enter the restaurant. Chef Mike graduated cum laude from Johnson and
Wales University, and then interned at the Grove Park Inn for 9 months in
Asheville, NC. Chef Mike likes to tell the story, that as he first arrived at the
Grove Park Inn, he was barely out of his car, before they put him in a 900 seat
catering event!
He worked as the Executive Chef at Freddies and Tuscan Grill in Wilmington,
NC before joining The WatersView in April 2007. Over the past 9 years Chef
Mike has established himself as an outstanding chef and recently took home
the bronze medal award from the Great Chefs of the Triangle competition
event for the March of Dimes in November 2007 in Raleigh.
What started as a 400 sq ft. simple ice cream shop in May of 2005 has turned
into the warmly inviting 8000 sq. ft. WatersView Restaurant and the
CellarView Conference Hall for private events. Both have quickly become a
culinary destination for everyone at Lake Gaston.
In the summer of 2005, owner Matt Naugle created and worked at the ice
cream shop on his property at Dockside. At the end of the season he saw
that in 14 weeks, 13,000 people were served and a common cry was heard
"There's no place to eat on this lake!"
In late 2005, when the concept of a restaurant was thought about, Matt
wanted to create fine food entrées but also wanted to keep it in the casual
lifestyle environment that the lake calls for. Therefore, he created the
restaurant’s theme of “Casual Dining at its Finest”. Its location on the
waterfront provides some of the most spectacular views on the lake, especially
at sunset!
The restaurant is open year round for lunch and dinner with a brunch
available Sunday morning. The hours are seasonal so check the home page
on this web site for current hours.
And yes, the ice cream machines are still there and continue to serve
customers during the summer months
About the Chef
Executive Chef Mike Barnes thoroughly enjoys preparing and cooking for all
who enter the restaurant. Chef Mike graduated cum laude from Johnson and
Wales University, and then interned at the Grove Park Inn for 9 months in
Asheville, NC. Chef Mike likes to tell the story, that as he first arrived at the
Grove Park Inn, he was barely out of his car, before they put him in a 900 seat
catering event!
He worked as the Executive Chef at Freddies and Tuscan Grill in Wilmington,
NC before joining The WatersView in April 2007. Over the past 9 years Chef
Mike has established himself as an outstanding chef and recently took home
the bronze medal award from the Great Chefs of the Triangle competition
event for the March of Dimes in November 2007 in Raleigh.