It’s safe to say that few hospitality executives know more about running restaurants in a casino resort than Charles Newland, Turning Stone Resort Casino’s new Vice President of Food and Beverage.

Charles’ career spans two decades and nearly a dozen different casinos in destinations both at home and abroad. He’s served food in Atlantic City. He’s set up restaurants in Las Vegas. He’s run entire culinary departments in Macau.

Earlier this year, Charles joined Turning Stone and for him, it was an opportunity he couldn’t pass up.

“There is so much opportunity with Turning Stone Resort Casino,” he said. “The breadth of our dining experiences coupled with the talent of our culinary team, makes this a truly unique destination.”

Charles said Turning Stone is always looking to expand its partnerships with local growers and producers. He is excited about developing a “seasonal playbook” that incorporates even more local ingredients and products.

Community means a lot to Charles—that’s because he’s lived in many of them.

Charles was born in Hong Kong, and his family moved to the United States in the early 1960s. He spent most of his childhood in Minnesota, then entered the casino gaming business in Atlantic City in the 1980s. His first food and beverage job was in a fine-dining French restaurant there. Since then, he has worked in Louisiana, Las Vegas, Macau, and now Upstate New York. A varied run.

Today, when Charles isn’t working he likely is going to the gym or golfing. As a golfer, he is amazed by Turning Stone’s golf courses and overall golf experience.

“All of courses here are second to none,” he said. “I’m excited to now call them my home courses.”


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