RESERVATIONS
Dining > Culinary & Sommelier Team > Nick Truesdell

Executive Sous Chef

Dining

Nick Truesdell


Chef Truesdell, got his first taste of the hospitality industry at 16, while in high school dually enrolled at Mid Florida Technical Institute Culinary Arts Program. It was there a seed was planted that this was the life for him. He went on to work in an Italian scratch kitchen in upstate New York, learning short order, high volume cooking. From there he moved back to his native Orlando, Florida, and attended Southeastern Academy’s Culinary Training Program, graduating with credentials in culinary arts and hotel/restaurant management. He gained further valuable high-volume cooking experience at The Outback Restaurant, inside The Wyndham Palace Resort and Spa, Lake Buena Vista, Florida. From there he went on to Isleworth Country Club, in Windermere, Florida, as a tournant under Executive Chef Russell Scott, CMC. He gained refined techniques and skills necessary to tackle multiple PGA and Club events. Chef Truesdell, then moved to Tampa, Florida, to work at James Beard Award Winning restaurant, Bern’s Steak House, under Executive Chef, Hab Hamde.  He gained invaluable knowledge and experience with steak and seafood.  The Club at Mediterra, Naples, Florida, under the direction of long-time friend and Executive Chef, Tyler Field CEC, working as The Banquet Sous Chef. There he catered private events and continued to refine his skills in banquets and fine dining cooking.

After long thought and consideration, Chef Truesdell, decided it was in his best interest to join The Greenbrier as an Apprentice, and in 2016, was accepted into the legendary program. Always pushing to become a better fundamental cook, Chef Truesdell, graduated the prestigious Greenbrier Culinary Apprenticeship Program, earning a total of 2 gold medals in hot food competition. Following graduation he has offered the position of Chef de Cuisine Tournant where he is gaining experience in every outlet the resort has to offer.

Under the direction of Executive Chef, Bryan Skelding, Executive Sous Chef Nick Jones and the rest of the Culinary Leadership Team, Chef Truesdell is excited to contribute to the team that will continue The Greenbrier Culinary Legacy.