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
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
Chef Mark has been in the kitchen since the age of
15 and some 40 years later still loves to create something special.
Executive Chef Mark Murphy started in the restaurant business in high school
working with his father John Murphy from Cincinnati OH, who was a food broker, doing grocery store
demo's and restaurant shows. In 1979 he graduated from Cincinnati State
University with an Associate's Degree in Hospitality Management. He received his Bachelor of Science
degree in Hospitality Management in Miami Florida.
After working in Colorado for a year he headed back to Melbourne Florida and spent three years at
Spinell's, a Five star Italian restaurant, where he received his Certified Executive Chef Certification
from the Epicurean Club of Fort Lauderdale. Mark has worked at many other various places around
Florida such as the Breakers in Palm Beach as well as other Fine Dining and Island Style restaurants in
South Florida.
After Hurricane Andrew hit Florida in the early 90's. Mark moved to Raleigh, North Carolina where he went
to work for Tommy Williams, owner of Charlie Goodnites Comedy Club as one of his Chefs. After ten years,
Mark moved to Littleton,NC and came to work at WatersView as the Sous Chef.
Mark was promoted to Executive Chef in May of 2011 and has added many creative dishes to the menu
such as Seafood Avery, Flounder stuffed with Lump Crab Meat and every week brings in a "Catch of the
Week" which includes Mako, Snook, Rockfish, Rainbow Trout, and Opah among other delights. His
reputation is growing along with all the new entrees and specials he continues to put out for his customers.
Chef Mark routinely walks the restaurant floor asking customers to try some of the specials he has created.
Almost all of his specials sell out before the end of the week!!!! Unlike other chefs Mark is a true
people person who listens to his customers.
Chef Mark credits his work through his kitchen and restaurant staff that work and train hard to provide for a
special time for all who enter the restaurant. He thoroughly enjoys taking on new line cooks and showing
them the right way to prepare and plate a meal.
Chef Mark has been a Chef of WatersView and has been the driving force for culinary perfection for over 4
years.
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
Chef Mark has been in the kitchen since the age of
15 and some 40 years later still loves to create something special.
Executive Chef Mark Murphy started in the restaurant business in high school
working with his father John Murphy from Cincinnati OH, who was a food broker, doing grocery store
demo's and restaurant shows. In 1979 he graduated from Cincinnati State
University with an Associate's Degree in Hospitality Management. He received his Bachelor of Science
degree in Hospitality Management in Miami Florida.
After working in Colorado for a year he headed back to Melbourne Florida and spent three years at
Spinell's, a Five star Italian restaurant, where he received his Certified Executive Chef Certification
from the Epicurean Club of Fort Lauderdale. Mark has worked at many other various places around
Florida such as the Breakers in Palm Beach as well as other Fine Dining and Island Style restaurants in
South Florida.
After Hurricane Andrew hit Florida in the early 90's. Mark moved to Raleigh, North Carolina where he went
to work for Tommy Williams, owner of Charlie Goodnites Comedy Club as one of his Chefs. After ten years,
Mark moved to Littleton,NC and came to work at WatersView as the Sous Chef.
Mark was promoted to Executive Chef in May of 2011 and has added many creative dishes to the menu
such as Seafood Avery, Flounder stuffed with Lump Crab Meat and every week brings in a "Catch of the
Week" which includes Mako, Snook, Rockfish, Rainbow Trout, and Opah among other delights. His
reputation is growing along with all the new entrees and specials he continues to put out for his customers.
Chef Mark routinely walks the restaurant floor asking customers to try some of the specials he has created.
Almost all of his specials sell out before the end of the week!!!! Unlike other chefs Mark is a true
people person who listens to his customers.
Chef Mark credits his work through his kitchen and restaurant staff that work and train hard to provide for a
special time for all who enter the restaurant. He thoroughly enjoys taking on new line cooks and showing
them the right way to prepare and plate a meal.
Chef Mark has been a Chef of WatersView and has been the driving force for culinary perfection for over 4
years.