Chef Steve Mengel arrived at The Greenbrier on June 19, 1973 and began his Culinary Apprenticeship under the program founder and then Executive Chef Hermann Rusch. Chef Mengel completed the intense hands-on training in 1976 and remained at The Greenbrier as a rounds chef cooking in all of the kitchens for 7 years. In 1983, Chef Mengel was promoted to Sous Chef, and he was quickly promoted to Executive Sous Chef two years later. In that role, he oversaw the daily operation of The Greenbrier's Main Kitchen and Banquets until 2012. Currently, Chef Mengel is responsible for all food purchasing for the resort as well as coordination of The Greenbrier Chef’s Garden, providing 25 varieties of pesticide-free fruits and vegetables
for the entire Dining Collection.
The Greenbrier Chef's Garden
The Greenbrier Culinary Team