Culinary excellence is a signature piece of Delaware North’s brand and reputation. International Chefs Day, celebrated on Oct. 20, is the perfect time to recognize the impact our chefs have on the guest experience. Read below to hear several of our talented chefs answer the question, “What do you think makes a great culinarian at Delaware North?”
“Being a member of Delaware North’s culinary family is about embodying your passion, pride and ambition! We all have the same goals of serving excellent food and delighting our guests, which helps us push each other to think outside the box and even inspire the next generation of culinarians within our talented organization.” – Kristina Olson, executive chef, Big Meadows Lodge at Shenandoah National Park in Virginia
“A great chef brings passion for cooking and has the ability to adapt to their audience. Darwin, Australia, is a melting pot of different cultures, with a particularly strong Asian influence in the region. As a result, we have focused on blending global flavors with local ingredients, always prioritizing taste, freshness and presentation to ensure a great dining experience.” – Timothy George, executive head chef, Mindil Beach Casino Resort in Darwin, Australia
“In the ever-changing world of hospitality, a great Delaware North chef must have passion and dedication to nurturing their team while possessing strong leadership skills. Being adaptable and open-minded to finding solutions, respecting your ingredients and delivering exceptional guest experiences at every turn through employing our high standards for service and quality each time we raise the curtain on an event.” – Gerrard Madden, head chef, Wembley Stadium in London
“Great culinarians have passion. Delaware North truly takes care of its chefs and cooks, giving us many ways to develop and improve our skills through hands-on opportunities and access to a large library of resources to perfect our trade.” – Carol Wilson, buffet sous chef, Wheeling Island Hotel-Casino-Racetrack in West Virginia
“Dedication to the craft and understanding that every day is a learning opportunity and chance to be better. Delaware North culinarians have a lot of educational resources, so utilizing internal tools and connections will only make you stronger.” – Zac Ladubec, executive chef, Lambeau Field in Green Bay, Wis.
“I believe what makes a great culinarian is someone who has studied and continues to want to learn new techniques in their craft. Someone who has passion, creativity and organizational skills. Someone who can multitask – and take good notes.” – Nanako Lugo, sous chef at Morimoto Asia, Disney Springs in Florida
“Someone who is driven by their craft, passionate about trying new ideas and inspired to create innovative menu items and food presentations. Someone who demonstrates quick thinking and can make good decisions in difficult situations. A great chef also supports their coworkers and works well with others.” – Kelsey Murphy, sous chef at Orlando International Airport