Main Dining Room Culinarians
The resort's Main DIning Room epitomizes the essence of The Greenbrier's culinary traditions. At the helm of ensuring that level of excellence are a team of culinarians:
Bryan Skelding
Executive Sous Chef
Chef Skelding is no stranger to The Greenbrier, having led teams in both Sam Snead's and The Tavern Room. His career began with schooling in Madison, Wisconsin but led quickly to the Royal Hawaiian Hotel. During his tenure in Hawaii, he was encouraged to experience work with Certified Master Chef Hartmut Hanke. For two years, Chef Skelding led Chef Hanke's team before arriving at America's Resort. In 2007, Chef Skelding began a new venture as right-hand to Executive Chef Rosendale as he opened his first of two restaurants in Columbus, Ohio.
Matthew McGhee
Sous Chef
Chef McGhee is a graduate of The Culinary Institute of America and The Greenbrier Culinary Apprenticeship Program. His most recent experience included a position as Chef Tournant at the famed Waldorf Astoria while also training during his down time at some of New York's top restaurants including Picholine, Tailor, WD 50 and Per Se. He returned to The Greenbrier as the Sous Chef of The Main Dining Room in 2009.
Steve Mengel
Chef Administrator
Chef Mengel began his 36-year career at the New York Technical College before coming to The Greenbrier to attend the resort's illusturious Culinary Apprenticeship Program, under the direction of founder Herman Rusch. Upon graduation, Chef Mengel stayed on at that resort working various positions through the kitchens, before his promotion to Sous Chef in 1983. Chef Mengel also maintains an extensive club background, having worked at both The Gulf & Bay Club in Siesta Key and The Everglades Club in Palm Beach.
