Dining > Culinary & Sommelier Team > Bryan Skelding

The Greenbrier's Executive Chef

Bryan Skelding CEC


In 1999, Chef Skelding graduated with his degree in Culinary Arts from Madison Area Technical College in Madison, Wisconsin. While attending school, he worked in 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, which he ran for one season. Following graduation, Chef Skelding journeyed to Honolulu to work at the Royal Hawaiian Hotel.  After a year, Chef Skelding traveled back to the main land to Handke’s Cuisine in Columbus, Ohio under the direction of Chef Hartmut 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 Rosendale in the Tavern Room as his Lead Chef. When the season was over, he then traveled to Los Angeles where he worked at L’Orangerie as a line cook.  He was then asked to come back to The Greenbrier to be the Saucier by Chef Timmins CMC. For almost two years he managed all hot food production for the Main Dining Room and Banquet department. He was then promoted to Chef de Cuisine of Sam Snead’s Restaurant 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 of The Greenbrier.

For the past decade, he has made numerous changes to all the dining experiences and apprenticeship program while keep the history of The Greenbrier always at the forefront. Of course, this cannot be done alone, as he oversees a culinary team of 200 and stewarding of 75 team members. 

The Greenbrier Culinary Team