Vice President Food and Beverage/Corporate Chef
The Greenbrier
White Sulphur Springs, West Virginia
Chef Critchfield joined the world-class luxury resort The Greenbrier in February 2010. His responsibilities include overseeing all dining venues, room service, and culinary events as well as enhancing the resort's renowned culinary offerings.
“Jeremy’s passion and commitment for creating the very best culinary experience will add a new level to our food and beverage operations. His experience in the luxury resort market as well as his successes in attaining the Forbes Five Star and AAA Five Diamond awards will complement our ongoing initiatives to be the leader of luxury resorts around the world,” said Jeff Kmiec, vice president and managing director of The Greenbrier.
After graduating with honors from the IUP Academy of Culinary Arts, Jeremy began his culinary career at The Breakers in Palm Beach, Florida. During his tenure at The Breakers, he spent time in all areas of the kitchen—from the butcher shop to pastry kitchen. Chef Critchfield’s next move was to The Four Seasons in Palm Beach, Florida. At the Four Seasons, he served as chef tournant for The Restaurant, a AAA 5-Diamond establishment.
Chef Critchfield next became the company chef and also the location executive chef for Glacier Park, Inc., in Montana. Here, he oversaw the culinary operations of six hotels. From Montana, he traveled south to become the banquet chef at the Mobil 5-Star, AAA 5-Diamond Wigwam Resort in Phoenix, Arizona. While in Phoenix, Chef Critchfield was also part of the team that reopened the Royal Palms, a boutique luxury hotel in the city’s downtown area.
The opportunity for the position of banquet chef took Chef Critchfield to Nemacolin for his first term of employment. It was at Nemacolin Woodlands that Chef Critchfield started his journey to eventually become executive chef. Jeremy designed and implemented many new programs and systems at Nemacolin that enhanced the operation. His successes were realized in guest satisfaction and budgetary achievements.
After three years, Chef Critchfield joined the Sea Island Company in Georgia as Chef de Cuisine. One year later, Critchfield was promoted to executive chef and opened The Lodge at Sea Island, which was quickly awarded both AAA 5-Diamond and Mobil 5-Star ratings under his direction.
In May 2003, Chef Critchfield returned to Nemacolin Woodlands Resort where he served as executive chef and director of food and beverage operations for seven years. He was responsible for five full-service restaurants, a 50,000-square-foot entertainment center, and twelve seasonal food and beverage outlets, as well as all banquet and catering operations. Under his leadership, the Lautrec Restaurant at Nemacolin received the AAA Five Diamond and Forbes (Mobil) Five Star award for 2009 and 2010. Critchfield also led the culinary team for four PGA TOUR events with responsibility for all food service catering, concessions, and logistics for an average of 200,000 spectators, corporate sponsors, media, and players. (Watch a video of Chef Critchefield at Nemacolin Woodlands.)
Chef Critchfield founded and served as the first president of the Ice Carving Association, a culinary student organization at IUP. He was recently elected vice president of the Resort Food Executives Committee for 2010. Jeremy Critchfield was the recipient of the IUP 2010 Distinguished Alumni Award.
