Chef Hannah Reid
Hannah Reid began her culinary career at the age of seventeen as a dishwasher for the C&O Restaurant in Charlottesville, Virginia. Once introduced to the fast paced lifestyle of restaurant work and the artistic nature of the kitchen, it didn’t take long for her to discover a passion for food and a desire to become a chef. She soon became a cook at the C&O, as well as a few other restaurants in the Charlottesville/ Albemarle County area. Within a couple of years she was promoted to the position of sous chef at the C&O and it was here she received the bulk of her on the job training, and truly found her place in the culinary world.
In July of 2007, Hannah moved to Greenbrier County West Virginia and began her career with the Greenbrier Sporting Club. She assisted with the creation and successful opening of the Club’s Summit Restaurant as Chef Stephen Gustard’s sous chef and right hand woman. In 2009, Hannah was promoted to Summit Chef, and has over seen all aspects of day to day operations of the Summit kitchen ever since.
Hannah’s move to West Virginia has not only nurtured her passion for cooking, but also her passion for growing, raising, and foraging as much local food as she can. For Hannah, one of the greatest pleasures of working and living in Greenbrier County is the abundance of quality, locally raised, and wild ingredients, not to mention forming relationships with the farmers that provide much of the Greenbrier Sporting Club’s ingredients. She has discovered that the fertile soils of West Virginia as well as a local appreciation for living off the bounty of the land are truly a utopia for Chef’s who care about the quality of their ingredients.