WHITE SULPHUR SPRINGS, WV – Larry Klein, vice president and general manager, and Yann Boutheon, director of food and beverage, for The Greenbrier Sporting Club recently announced the promotions of Stephen Gustard and Hannah Reid.
Gustard, formally chef de cuisine at The Greenbrier Sporting Club Summit has accepted the position as Executive Chef for the prestigious club. As executive chef, Gustard will be responsible for kitchen operations, food preparation and menu development at all of the Sporting Club’s dining outlets. Gustard is a 2004 graduate of The Greenbrier’s Culinary Apprenticeship Program and a 2001 graduate of the culinary arts program at Johnson & Wales.Prior to joining the Sporting Club team in June 2005, Gustard was employed by many other resort destinations including an externship at Pinehurst Resort and a stint at the Boca Bay Pass Club in Florida.
Under Gustard’s leadership, a rotating garden was created at The Summit, where fresh vegetables provided inspiration for the restaurant’s menus. “It is a chef’s dream to be able to walk right out of the kitchen and into his own personal garden and decide what to cook,” says Gustard. The garden was so successful that another garden was made in spring 2009.
After two years as sous chef for the Sporting Club’s Summit venue, Reid is now Summit chef. Reid’s previous experience includes the C&O Restaurant and Station Auto Bar and Grill in Charlottesville, VA as well as Jarman’s Gap in Crozet, VA.
“Hannah and Stephen are skilled culinarians and we are proud to have them as part of our team,” says Boutheon. “Not only are they incredibly talented and innovative, but they both possess a strong work ethic.”
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