WHITE SULPHUR SPRINGS, W.Va. -- The Greenbrier resort is turning over its world-renowned food duties to a new executive chef. Bryan Skelding has been appointed executive chef, managing all 14 dining venues at the resort.
Skelding, a certified executive chef, has been a part of the resort's culinary team since 2002 as lead chef in the Tavern Room. Since 2009, he oversaw all food and banquet operations as executive sous chef.
Skelding earned a culinary arts degree in 1999 from Madison Area Technical College in Madison, Wis. In his final year of school, he also ran the Ishnala Supper Club, in Lake Delton, Wis.
He replaces Richard Rosendale, who served as the resort's executive chef since 2009. Rosendale earned the highest certification level of master chef in 2010. Rosendale was one of only five chefs to represent the U.S. in the 2004 World Culinary Olympics in Erfurt, Germany. He was also the youngest member of the American Culinary Federation Team USA.