The Greenbrier Names Vice President of Food and Beverage and Executive Chef (United States)
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The Greenbrier Names Vice President of Food and Beverage and Executive Chef (United States)
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Category: North America & West Indies / Carribean islands - United States - Gourmet restaurants -
Gourmet restaurants
This is a press release selected by our editorial committee and published online for free on 2009-09-16
Casey Lavin and Rich Rosendale, CEC, are the newest additions to The Greenbrier’s award-winning hospitality team. Lavin, vice president of food and beverage, joined the resort in late July while Rosendale assumed the position of executive chef on September 14.
“The Greenbrier has an incredible culinary legacy and both Casey and Rich will be instrumental in taking that legacy to the next level,” said Michael Gordon, president and managing director of the resort.
Prior to joining The Greenbrier, Lavin served as director of food and beverage for The Sanctuary at Kiawah Island in South Carolina. During his tenure, the resort received both the AAA Five Diamond and Mobil Five Star award and was known as a leader within the industry. Lavin, a graduate of the prestigious Swiss University’s Cesar Ritz Hotel School near Geneva, Switzerland, has also served in leadership positions with The Ritz-Carlton Naples Golf Resort, the Movenpick Group in Zurich and the Beau Rivage Hotel.
Recently dubbed as “A New Breed of American Chefs” by Chef Magazine, Chef Rosendale is considered an amalgam of different generations and philosophies from within the industry. The award-winning chef who has trained in some of the finest kitchens in the world is also a graduate of The Greenbrier’s culinary apprenticeship program. In 2008, Rosendale was the team captain of the USA’s ACF Culinary Olympic Team which earned three gold medals and one silver. Chef Rosendale returns to The Greenbrier where he served as chef de cuisine from 2002-2006.
“Casey and Rich each possess the perfect combination of leadership skills, experience and vision. Our guests have high expectations, and with our distinct dining venues, banquets, room service and plans for new restaurants, I can think of no two leaders better able to exceed those expectations,” added Gordon.
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