Culinary Promotions

The Greenbrier Sporting Club asks you to join us in congratulating and welcoming two of our amazingly talented culinary team members in new leadership roles.

Chef Jared Masters has been promoted to Chef de Cuisine of The Summit. Chef Masters has worked his way up through the ranks over the past few years, and at every turn has exemplified great leadership skills and extensive culinary abilities. He has truly set the example that hard work, passion for the craft, and dedication to one’s goals are the keys to professional success. Jared’s cooking style is ever evolving with current food trends and technology, all while staying true to classical techniques and disciplines. We are looking forward to the great things Chef Masters and his team will accomplish at The Summit for years to come.

Jared was born and raised in Organ Cave, West Virginia, where he grew up farming, specializing in beef and market lamb production. He began his cooking career in the Main Kitchen at The Greenbrier and, in 2012, decided to bring his talents to The Greenbrier Sporting Club. Once here, he worked his way through all the stations, honing his skills under Chef de Cuisine, Jered Miller, before being promoted to Chef de Partie of The Lodge restaurant and then Sous Chef at The Summit. With his most recent promotion to Chef de Cuisine of The Summit restaurant, he is looking forward to showcasing his farming background through his unique style of cooking. Outside of The Club, he assists as Vice President of Allegheny Genesis LLC, a company focused on the research and production of alternative and sustainable crops. Away from work, he enjoys spending time with his wife, Alyssa, and their infant daughter, Sophia Jo.

Chef Hannah Reid has been promoted to The Lodge Sous Chef. An excellent mentor and teacher, Chef Hannah sets the tone for consistency and excellence within her team. She brings a wealth of culinary knowledge and experience to the brigade. Her creativity and talent have positively impacted the culinary team and membership for a number of years throughout the positions she has held. We are very thankful to have her returning to a leadership position, and we are looking forward to Chef Hannah’s continued success in the culinary industry.

Hannah grew up in the foothills of the Appalachian Mountains in Albemarle County, Virginia. Growing up in a family of great southern cooks, as well as having the opportunity to travel throughout the United States as a child, gave her a love of fine ingredients and various regional cuisines. During high school, she began her career in foodservice as a dishwasher at the C&O Restaurant in Charlottesville, VA. It was there she discovered a passion for fine dining and began her career as a chef, eventually being promoted to Sous Chef at the C&O. She came to The Greenbrier Sporting Club in 2007 in order to assist in the opening of The Summit restaurant and has held various leadership positions at The Club over the past ten years. Living in Greenbrier County has nurtured Chef Hanna’s love of the outdoors and locally harvested ingredients. Outside of work, she can usually be found spending time in the woods and streams of West Virginia with her two dogs.

Jered Miller Promoted to Executive Chef

Jered Miller Promoted to Executive Chef

We are pleased and proud to announce the promotion of Jered Miller to Executive Chef at The Greenbrier Sporting Club!

Chef Jered MillerChef Miller is a native of West Virginia and began his career as a graduate of The Greenbrier’s Culinary Apprenticeship Program before excelling in various positions at the resort. He worked in their Culinary Arts Center – the nation’s first resort cooking school – and for Certified Master Chef, Peter Timmins, as Saucier, Sous Chef, and Chef de Cuisine, as well as with celebrity chefs such as Julia Child and Anne Willan. He also served six years as Restaurant Chef in the The Greenbrier’s Tavern Room, a Forbes/Mobile four-star restaurant, and maintained the four-star status. Five of those years were under Certified Master Chef Richard Rosendale, while he was captain of the U.S. Culinary Olympic Team, and the last year was under Michael Voltaggio of INK restaurant and winner of Top Chef’s season 6. His talents then led him to the Washington Duke Inn and Golf Club in Durham, NC, where he served as Chef de Cuisine before returning to The Greenbrier in 2007 as Sous Chef and chairman of The Greenbrier Culinary Apprenticeship Program.

In April 2011, Chef Miller joined The Sporting Club’s culinary team and has held the positions of Sous Chef and Chef de Cuisine for The Members’ Lodge restaurant. Through his culinary contributions and introduction of a complete charcuterie program, he has elevated the quality of cuisine for our members. His intent is to focus on locally sourced foods and continue to build relationships with the members, local farmers, and community. He hopes to keep the food as true to the Appalachians as possible, while showcasing those things that make West Virginia so very special. His goal is to refine old-fashioned recipes and ingredients not found in other parts of the country into modern-day presentations that still taste like your grandma cooked them. While still providing something for everyone, his goal is to highlight the indigenous flavors unique to Appalachia.

When not at The Sporting Club making people happy, he enjoys wood working, mushroom foraging, and other outdoor activities with his wife, Kimberley, and children: Elizabeth, Madison, and Mason.

We hope you will join us in congratulating Chef Miller on his new role!

Behind the Scene, Holiday 2016

Behind the Scene, Holiday 2016

Holiday spirit is all around at The Club, where our team of busy elves have created a feast for the eyes throughout the Lodges. No ribbon has been left untied, garland is strung high, with all things a glitter and glowing; set to dazzle at The Greenbrier Sporting Club. Join us for a look into how the holiday spirit comes to life in a “behind the scene” blog of our creative holiday talent.





The Christmas tree trimmed all gold with glittery garland and amber glass balls. Reaching up through the center stairwell, this tree watches over the holiday season, casting her holiday cheer upon members young and old while offering a backdrop for family portraits and festive entertaining.





Golden angels and sparkly trees adorn the tables and mantle of the main dining room. Green garland trails along underneath the décor as a backdrop to the ornamental colors of the season. With a ribbon here and a garland there, the season comes to life throughout this great space. Bright red poinsettias bring a touch of the North Pole coursing along the grand staircase.





Twinkling white lights strung overhead cascade a star-filled night sky ambiance to the great room, with tabletop greenery and poinsettias trimming out our festive hall. Private parties are a delight in this seasonally charged room, where our Food & Beverage team matches culinary delights to meet every palate.





Greenbrier Valley Quarterly: A Portrait of a Pastry Chef

The Greenbrier Sporting Club’s Executive Pastry Chef Amy Mills recently discussed with Greenbrier Valley Quarterly about her journey to becoming the talented chef she is today. She recalls her time at Johnson & Wales University and working with renowned Master Chef Peter Timmins at The Greenbrier – and knew this was the place she wanted to remain to practice her rather “sweet” art.

Read more by clicking on the image below!


chefamy cake

Chef’s Corner


Thanks to The Farmers Market of Downtown Lewisburg West Virginia & Jaime Wykle Photography for the image.

Well, spring is officially over and we are in the middle of everyone’s favorite season–summer. It’s always a joy of our culinary team to start reaping the bounty of our local farms; and the Farmers Market in Lewisburg is in full swing.

The Farmers Market operates every Saturday and is located on Route 219. It boasts a bunch of great items. If you are cooking at home, we urge you to take the opportunity to enjoy some of Pam West’s tomatoes or Redwing Farm’s delicious beets. You can also feel good knowing that the items you are preparing are locally grown and use no pesticides or chemicals. Buy local, eat local, and support our local economy.

For those mushroom seekers out there, the chanterelle will still be available at the beginning of this month. Be on the lookout for those yummy orange mushrooms and don’t be surprised to see them on the menu here at The Club. Hopefully the timing and the weather will be just right and there will be chanterelles in our baskets. Happy hunting!

Here in the Culinary Department, we are proud to have you enjoy our food and the dining experience. We are always seeking to entice your palette and create marvelous food with care and thought. And, at the same time, we support our farmers by including local meats and produce on the menu. At The Club, we wholeheartedly support our farmers and their hard work.

Wishing you safe travels as you head home to West Virginia and we look forward to seeing you this summer.


Beautiful Gingerbread Sleigh Graces Sporting Club

Amy Mills, Executive Pastry Chef for The Greenbrier Sporting Club, has always created a spectacular holiday season gingerbread house…usually a replica of one of the club’s many landmarks throughout the property. This year, Mills broke out of her mold and instead designed and built a magical gingerbread sleigh full of vintage gifts of yesterday—an homage to the spirit and togetherness this time of year beckons in all of us. Amy took a moment to sit down and share some of her ideas in the short Q&A below:

What made you decide to create a Gingerbread Sleigh this year? In the past we have created the Equestrian Center and The Lodge, The Summit Activities Barn and Summit Lodge and we have also done a couple villages, so this year we wanted to do something different. We really didn’t want to limit ourselves to doing just gingerbread houses so we thought about some different avenues. We asked for input from our fellow departments and team mates for the ideas we had in mind and it was a toss up between The Old White Hotel, which was the beginnings of what “The Greenbrier” is today, Whooville from The Grinch, or a sleigh filled with our fondest memories from childhood. The sleigh won unanimously and as soon as we started asking for ideas for the sleds contents, you could see the excitement in their eyes as they would tell of the toys that would occupy their time on cold winter days, not necessarily Christmas morning, but their favorite toys in general.

What kind of message does this year’s creation convey? We don’t at all want to emphasize that the meaning of Christmas or the holidays is all about toys, because it isn’t. We just want you to look at our gingerbread display as just that, an awesome smelling, edible centerpiece that will bring back memories of holidays past and our childhood.

How did your team go about developing this sleigh? As soon as our concept was apparent, we looked for pictures of sleds that could be built with structural integrity and to hold a lot of gingerbread, fondant, chocolate and royal icing decorations. We needed to decide on a size of our showpiece and decided to go big for a dramatic effect and also to incorporate many items to place inside the sleigh. We took our picture and drew out to scale and then fit all of the pieces together to make sure of a sturdy design. After that it was off to our wonderful maintenance department who then helped out with bracing our piece. 20 sheet pans of gingerbread were rolled out and cut to the exact dimension and glued into place with chocolate. The sled was decorated with royal icing and placed on a board covered with royal icing “snow.” That seemed to be the easy job only taking a few days, but the intense part was about to begin.

And how long and how many people does it take to pull something like this off? Staff from both The Lodge and The Summit kitchens was eager to lend a helping hand in recreating their favorite toys. Most all of them brought back memories for me and I was so excited to see in them what I feel everyday when I get to create. It was a lot of hard work and many hours spent, but I believe it is something we are all proud of as a team and something our members will enjoy to look at and smell this holiday season. It took over a week to complete the project, some items taking as much as 8 hours each. Twelve chefs and kitchen staff participated.

About Amy Mills: My interest in cooking started at a very young age. As a child, my mother would set me up on the kitchen counter and let me stir the pots on the stove as she talked me through what was on the menu for the day. The influence of preparing good food was instilled in me early and definitely had sparked my interest in culinary arts.
The years seemed to pass by and the desire to learn about food was still there, so I signed up for Food Service class in high school and also took a job as a short order cook. After working for 2 years, and the encouragement of a great instructor, I decided that cooking was what I wanted to pursue as a career, and scouted out Johnson and Wales University, in Charleston, South Carolina. After taking Advanced Standing and attending college, I received an Associates of Science degree in Culinary Arts in 1992, but before graduation, I realized that I was even more passionate about pastries and continued my education to receive another 
Associates degree in Baking and Pastry Arts, through Advanced Standing, in 1993. Upon returning back to my roots in Hinton, West Virginia, I worked at a local bakery until a job was available at the famous Greenbrier resort, in White Sulphur Springs, WV, where I was hired under the leadership of Executive Chef Walter Shieb. Starting at the bottom and ending up as Lead Pastry Chef and Wedding Cake Decorator, was where I spent over 10 years, learning under the instruction of many great chefs such as Master Chef Peter Timmins. In 2004, I was offered a position at The Greenbrier Sporting Club as Pastry Chef. I am responsible for all pastry production for our lodge and our new Summit lodge. I am also apart of an amazing team that was fortunate to have been able to cook at the James Beard House in 2006.