In 1999, Chef Bryan Skelding graduated with his degree in Culinary Arts from Madison Area Technical College in Madison, Wisconsin. While attending school, he worked in multiple kitchens in Wisconsin learning the fundamentals of kitchen operations and culinary techniques. The last year of school, he worked as Head Chef of Ishnala Supper Club in the Wisconsin Dells. Following graduation, Chef Skelding journeyed to Honolulu to work at the Royal Hawaiian Hotel. After a year, Chef Skelding traveled back to the mainland to Handke’s Cuisine in Columbus, Ohio under the direction of Chef Harmut Handke, CMC. Chef Skelding assisted Chef Handke for nearly two years as his lead cook.
In 2002, Chef Skelding joined The Greenbrier’s culinary brigade. It was during this experience when he met and worked with Chef Richard Rosendale in the Tavern Room as his Lead Chef. When the season was over he traveled to Los Angeles where he worked at L’Orangerie as a line cook. He was then asked by Chef Peter Timmins, CMC to come back to The Greenbrier to be the Saucier. For almost two years he managed all hot food production for the Main Dining Room and Banquets. He was then promoted to Chef de Cuisine of Sam Snead’s for the 2005 and 2006 seasons. In 2007, Chef Skelding joined Chef Rosendale in Columbus, Ohio as Chef de Cuisine of his namesake restaurant, Rosendales. In 2009, Chef Rosendale asked Chef Skelding to join his team at The Greenbrier helping Chef Rosendale oversee The Greenbrier’s food and beverage operation as the Executive Sous Chef. In 2011, Chef Skelding earned his Certified Executive Chef Certification through the American Culinary Federation. In June of 2013 he was promoted to Executive Chef.
The Greenbrier Culinary Team