Jeremy Critchfield has an impressive resume that boasts opening 28 restaurants and working at some of most prestigious resorts in the world. In February 2012, Critchfield fulfilled his long-time dream of owning and operating his own restaurant by joining the historic
Stone House Inn as chef and co-owner.
Located in the heart of Pennsylvania's Laurel Highlands, the Stone House Restaurant is surrounded by purveyors of farm-fresh ingredients, making it the perfect venue for Chef Critchfield’s seasonal menus and farm-to-table dining philosophy.
After graduating with honors from the IUP Academy of Culinary Arts, Jeremy began his career at the
Breakers in Palm Beach, Florida where he spent time in all areas of the kitchen—from the butcher shop to pastry kitchen. The
Four Seasons in Palm Beach, Florida, was his next move where he served as chef tournant for the Restaurant, a AAA Five-Diamond establishment.
Critchfield then secured the position of company chef and also location executive chef for Glacier Park, Inc. in Montana, where he oversaw the culinary operations of six hotels. From Montana, he traveled south to Phoenix, Arizona, to become the banquet chef at the Mobil Five-Star, AAA Five-Diamond
The position of banquet chef enticed Chef Critchfield to
Nemacolin Woodlands Resort (for the first time), where he designed and implemented many new programs and systems that enhanced the operation. After three years, he 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 Five-Diamond and Mobil Five-Star ratings under his direction.
In May 2003, Critchfield returned to Nemacolin, where he served as executive chef and director of food and beverage operations for seven years. 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 Critchfield at Nemacolin Woodlands.)
In February 2010, Critchfield joined the world-class luxury resort, the
Greenbrier. His responsibilities included overseeing all dining venues, room service, and culinary events as well as enhancing the resort's renowned culinary offerings.
Chef Critchfield founded and served as the first president of the Ice Carving Association, a culinary student organization at IUP. He was elected vice president of the Resort Food Executives Committee for 2010 and was the recipient of the
IUP 2010 Distinguished Alumni Award.
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