Garde manger (Pantry Chef)
Conventions and Events
In 1999, Chef Skelding graduated with his degree in Culinary Arts from Madison Area Technical College in Madison, Wisconsin. HIs career at The Greenbrier began in 2002 and in 2013 he was promoted to Executive Chef of The Greenbrier.
For the past 5 years he has made numerous changes to all the dining experiences while keep the history of The Greenbrier always at the forefront. Of course this cannot be done alone, as he oversees a culinary team of 200 and stewarding of 75 team members.
Food Philosophy: I’m a believer in the very best ingredients you can find. This is usually driven by the seasons and the location of where you live. I will always pay top dollar for high end ingredients. Nature does most of the work, keeping in mind I just want enhance the flavors, and add a few flavor profiles and textures.
First Food Memory: My Grandmother Lucille’s pickles. I was probably 6 years old when I would find myself digging around in her refrigerator looking for those old school mason jars of heavenly goodness. I still look forward to them today, as she turns 90 in October and is still making a batch every year.
What is your favorite type of cuisine to cook and why? Southern American. As I love all cuisines, this one has become part of me the last 14 years at The Greenbrier. It is full of every kind of cooking fundamental you can think of.
What ingredients get you excited right now? We are working on fall menus currently, so I’m thinking oysters, heirloom tomatoes, apples, sea urchin and bay scallops.
What chefs in the Industry do you look up to? Alain Ducasse for his relentlessness of excellence in Classical French. Charlie Trotter-because being from Wisconsin originally, he was my first experience to true fine dining. I always loved his approach to awesome and rare ingredients.
What do you love about cooking where you are right now? The first that comes to mind is the culture in our kitchens. We have people from all over the world spanning 13 different countries in a mixture of locals and talent from all over the United States. Most of us who moved here from outside the state came here because of the reputation The Greenbrier has in the industry. To this day, that is something I hold close to me, honoring every other culinarian who has come through these kitchens.
Interviews with the Yummy Jobs Team will take place via Skype.
If successful, candidates will then be invited to a final interview via Skype with The Greenbrier