Jeremy Critchfield is honored as a 2010 Distinguished Alumnus for his noteworthy career in culinary arts.
A 1993 honors graduate of the IUP Academy of Culinary Arts, Chef Critchfield is corporate chef and vice president of Food and Beverage at the Greenbrier, an award-winning resort located in White Sulphur Springs, West Virginia.
After graduation from the IUP Academy of Culinary Arts, Chef Critchfield headed south, where he learned the ropes at the Breakers in Palm Beach, Florida. He then moved on to be the chef tournant for the Restaurant, an AAA five-diamond location at the Four Seasons Hotel in Palm Beach.
Chef Critchfield moved to Montana to become the company chef and location executive chef for Glacier National Park, where he oversaw culinary operations for six hotels. He then became the banquet chef at Wigwam Resort, a Mobil five-star, AAA five-diamond resort in Phoenix. During his time in Phoenix, he played an integral part in reopening the Royal Palms, a boutique luxury hotel in the city’s downtown area.
Chef Critchfield returned to Pennsylvania when he accepted the position of banquet chef at Nemacolin Woodlands Resort in Farmington. During his first stint at Nemacolin, he designed and implemented new programs and systems that not only enhanced the operation but also received high marks from guests.
Chef Critchfield spent three years at Nemacolin before joining the Sea Island Company in Georgia as chef de cuisine. He was soon promoted to executive chef and opened the Lodge at Sea Island, which quickly earned both AAA five-diamond and Mobil five-star ratings while under his direction.
In May 2003, Chef Critchfield returned to Nemacolin Woodlands Resort as the executive chef and director of food and beverage operations; he directed more than four hundred associates in seventeen kitchens and twelve restaurants in addition to overseeing the resort’s meeting, planning, retail, and purchasing operations. During his time at Nemacolin, Chef Critchfield won numerous awards for culinary achievement.
Early in 2010, Chef Critchfield joined the Greenbrier Resort, where he oversees all dining venues, room service, and culinary events. He is also charged with improving the resort’s renowned culinary offerings.
He and his wife, Lisa, live in Lewisburg, W.V.
Profile published 5/11/10
2010 Distinguished Alumni Award Recipients
