Chef Luis Solorio became interested in the kitchen at a young age. Coming from a Mexican household he was introduced to bold and complex flavors very young. Watching his mother cook homemade meals on a daily basis caused his interest to peak as he grew older. Without realizing it, this would lay the foundation for his love and passion of the culinary world. Later in 2011 he would enroll at the Pennsylvania School of Culinary Arts and graduate in 2013 with an Associates degree in Culinary Arts and Restaurant Management. In 2012 he would land his first structured and professional kitchen job at the Lancaster Country Club in Pennsylvania. There he would meet Executive Chef Greg Myers, CEC, a past graduate of the Greenbrier Culinary Apprenticeship. From Chef Myers he would learn about The Greenbrier Resort and everything it had to offer someone starting in the industry. He would later find his way to The Greenbrier in the Spring of 2013.
Upon arriving he was immersed headfirst into a professional, creative, passionate, and demanding team led by Chef Steven Halliday, CEC. Chef Halliday would become one of his biggest mentors, laying the foundation of how a successful culinary operation should be run and how to be a leader.
In 2014 he would be accepted into the prestigious Greenbrier Culinary Apprenticeship. He would go on to complete the three-year program in the winter of 2017 which would build his culinary fundamentals. In the Summer of 2017, he would get the great opportunity to work under Chef Kristin Butterworth, the youngest ever female chef to receive the coveted AAA 5-star Forbes 5 Diamond designation, as a Chef de Partie. Under her brigade he would be exposed to so much culinary knowledge in such a short time. She would become one of his big culinary mentors, instilling in him what it takes to run such an elite operation day in and out. The passion and drive were always on full display and it always inspired everyone around her.
He would later return to The Greenbrier Resort in the Summer of 2018 as Sous Chef at Sam Sneads. He would get to hone his management skills in this position until being promoted to Chef de Cuisine of the Main Dining Room in February of 2020. Chef Solorio is excited to be back at The Greenbrier and join the culinary team to keep the legacy growing and training the future cooks of the resort.