Jeremy Critchfield ’93
Vice President Food and Beverage/Corporate Chef
The Greenbrier
White Sulphur Springs, West Virginia
Jeremy Critchfield, a leader in luxury resort culinary operations, was named vice president of food and beverage and corporate chef for The Greenbrier in February 2010. His responsibilities include overseeing all dining venues, room service, and culinary events. Read more about Chef Critchfield.
Jason Teears ’98
Director of Food and Nutrition Services
Morrison Healthcare Food Services
Children’s Hospital
Pittsburgh, Pennsylvania
Chef Teears has been with Morrison for four years and is responsible for the day-to-day food operations at Children’s Hospital of Pittsburgh, a 306-bed facility. Read more about Chef Teears.
Dominique Metcalfe ’92
Executive Chef
Levy Restaurants
Pittsburgh, Pennsylvania
In August 2008, Dominique Metcalfe was promoted to executive chef for Levy Restaurants at the state-of-the-art David L. Lawrence Convention Center in downtown Pittsburgh. Chef Metcalfe and her team are responsible for creating all of the cuisine for thousands of guests in the 600,000-square-foot convention center. With its grand meeting spaces and stunning views, the center offers a wide array of food venues ranging from mini-restaurants and specialty carts to customized dining experiences contracted through Exhibit Catering Services. Read more about Chef Metcalfe.
Gary Wigand ’95
Executive Chef
Whistling Straits Golf Course
Kohler, Wisconsin
For more than ten years, Chef Gary Wigand has created exquisite cuisine at Destination KOHLER in the charming Village of Kohler, less than an hour north of Milwaukee, Wisconsin. Read more about Chef Wigand.
