Chef Bryan Skelding

Bryan earned an associate’s degree in culinary arts from Madison Area Technical College in Madison, Wisconsin in 1999. Following graduation, Bryan journeyed to Hawaii to work at the Royal Hawaiian Hotel with Executive Chef Tom Wong, CEC.

Bryan earned an associate’s degree in culinary arts from Madison Area Technical College in Madison, Wisconsin in 1999. Following graduation, Bryan journeyed to Hawaii to work at the Royal Hawaiian Hotel with Executive Chef Tom Wong, CEC.

After a year, Tom sent Bryan to work with Hartmut Handke, CMC, at Handke’s Cuisine in Columbus, Ohio. There, Bryan assisted Chef Handke for nearly two years as lead cook. In 2002, Bryan joined The Greenbrier culinary brigade in White Sulphur Springs, West Virginia. It was during this experience when he met and worked with Chef Richard Rosendale in the Tavern Room as his lead chef. The following season, Bryan was promoted to Saucier under the direction of Executive Chef Peter Timmins, CMC. After a year and a half as Saucier, he was promoted to Sous Chef. For two years, Bryan was the Chef de Cuisine of Sam Snead’s at the Golf Club. In January 2007, Bryan moved to Columbus to work with Chef Rosendale at his namesake restaurant, Rosendale’s. Bryan served as Chef Rosendale’s right-hand man and Chef de Cuisine, managing the kitchen Last fall, Bryan spent a week staging at The French Laundry where he learned the day-to-day operations. In September 2009, Bryan, along with Chef Rosendale, returned to The Greenbrier where Bryan is currently Executive Sous Chef.