When our members sit down to eat at either the Members’ Lodge or The Summit, a lot of time and effort will have gone into ensuring that the quality of their meal matches the exquisite details and luxury found here at The Greenbrier Sporting Club.
Many of Executive Chef Jered Miller’s culinary creations incorporate produce and meats from local farms. These farms are carefully chosen to ensure that their practices are in accordance to the principles The Greenbrier Sporting Club promotes. When developing their menus, our talented chefs work with regional farmers to source what is in-season. They have a great relationship with the food they are providing and take pride creating each dish for their members.
As Thanksgiving quickly approaches, we would like to highlight Joyce Farms in Winstom-Salem, North Carolina. The Sporting Club will again be working with Joyce Farms to source fresh, naturally flavorful turkeys for our Thanksgiving feasts. Whether our members choose to dine-in with us, or take home a bird to cook themselves, we would like to thank Joyce Farms for making our Thanksgiving dinner possible. Beautiful memories will be made, as families gather around the table for the holidays.
Joyce Farms raises the very best all-natural poultry, beef and game for the top chefs, artisanal butchers, and educated consumers across the U.S.
To learn more about Joyce Farms, please visit their website HERE.
Executive Chef Jered Miller of The Greenbrier Sporting Club was featured in a recent publication of Greenbrier Valley Quarterly. Continue reading below or click the thumbnail to view the full article.
Click thumbnail above to view full article at gvquarterly.com
Our Favorite Greenbrier Valley Chefs
Ever since our first issue of Greenbrier Valley Quarterly, we have had a focus on the food scene throughout The Greenbrier Valley. Over the past 14 years, we have worked with a number of chefs and restaurateurs that make our region one of the best food destinations in West Virginia. We wanted to highlight our favorite chefs throughout the area and give them some of the credit for making the Greenbrier Valley such a culinary hit. It’s always amazing to us the quality of food professionals we have the area, and make no mistake about it, The Greenbrier resort and its culinary programs are a major driver for that. Every single one of the below chefs is, in some way, tied to legendary kitchens of The Greenbrier.
The Greenbrier Sporting Club
Jered Miller is a native of West Virginia and enjoys bringing the state’s indigenous flavors to The Greenbrier Sporting Club’s table. Having started his career as a graduate of The Greenbrier’s Culinary Apprenticeship Program, Chef Miller excelled in various positions at The Greenbrier, including saucier of the Main Kitchen under the direction of Certified Master Chef Peter Timmins. Later, he continued to hone his craft in The Greenbrier’s Tavern Room under the tutelage of Certified Master Chef and U.S. Culinary Olympian Richard Rosendale. 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, he joined The Greenbrier Sporting Club’s culinary team and held the positions of sous chef and chef de cuisine before rising to executive chef.
“I get really excited about charcuterie and salumi. The old-world methods of cooking and preserving pork are amazing. When you can take a pork shoulder or leg, add salt and spices, and then let it hang in a temperature-controlled room for a year, or even two years, and turn it into something spectacular—that to me is an art, one that I am trying to master.”
We are pleased to announce the promotion of Junior Ozorio to Sous Chef at The Greenbrier Sporting Club!
Waldson, known around The Sporting Club as “Junior,” was born in Brazil (the Amazon Jungle) and lived there until his teen years. He grew up loving to play sports, especially soccer. At the age of 13, he began working in his family’s restaurant business, where most of his time was spent in front-of-house operations. At the age of 19, he graduated with advanced techniques in table service and basic techniques in maître d’hôtel from Senac São Paulo University. In 2004, he moved to the United States to live with family in West Virginia and attended Greenbrier East High School, where he participated in the ProStart cooking program. His passion for cooking really began in 2005 through ProStart, when he competed in several culinary competitions, winning first place in the state and 13th in the national competition. It was that same year he began working at The Sporting Club as a dishwasher, and then worked his way up the ranks to Garde Manger, Grill, Sauté, and finally — Rounds Chef at The Summit. In 2010, he left The Club and, for the next five years, lived in both the United States and Brazil. During that time, he worked at Pizzeria do Campo in Brazil and The Gasparilla Inn & Club in Florida. In addition, he served as a Private Chef at the Gesundheit Institute and four years as Sous Chef at ACE Adventure Resort, both in West Virginia. In 2015, his wife and daughter moved to the United States from Brazil and Junior returned to The Club as a Grill Cook at The Summit, prior to being promoted to Chef de Partie last season and his current position of Sous Chef. In his time away from work, he enjoys spending time with his family, especially his wife, Etiene, and his “Little Princess,” Clarissa.
Please join us in congratulating three remarkably talented culinary team members in their new leadership positions at The Greenbrier Sporting Club.
Alyssa Mayo – Head Pastry Chef
Alyssa, born and raised in Ronceverte, West Virginia, found her love of pastries at a very young age. Whether it was her self-taught-baker grandmother, or her trained-chocolatier and candy-maker Nana, she was always encouraged to learn and experiment in the kitchen. She officially began her pastry career in 2012, when she attended Pierpont Culinary Academy in Fairmont, West Virginia. In 2013, she completed her pastry internship at The Greenbrier Sporting Club and graduated in 2014 with honors. She promptly returned to The Sporting Club, accepting a full-time Pastry Assistant position. Alyssa honed her skills under the direction of The Club’s Executive Pastry Chef, Amy Mills, receiving a promotion to Pastry Chef, then Head Pastry Chef in the late fall of 2017. With a keen attention to detail and a love of all things sweet, she is extremely excited to take on such an amazing leadership role. She can often be heard singing happily in and around The Club’s Pastry Kitchen, but in her spare time, can be found reading a book in a quiet place or spending time with her family.
Hannah Reid – Lodge Chef de Cuisine
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. 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 Hannah’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.
Maggie Short – Lodge Sous Chef
Chef Maggie grew up in the small town of Meadow Bridge, WV. During high school, she attended the culinary program at Fayette Plateau Vocational School and, after graduation, accepted a position in Chicago, Illinois, with the All-American Picnic Company. In July of 2000, Maggie’s passion for food really blossomed after accepting a culinary position at The Greenbrier resort and spending four years working and developing her skills under the tutelage of Master Chef Peter Timmins. In the winter of 2002, she ventured to Perry, Iowa, and worked for a few months at the historic Hotel Pattee under Executive Chef David North, before returning to The Greenbrier. In 2004, Maggie came to work at The Greenbrier Sporting Club where she started out as a line cook and then worked her way through the ranks to the position of Summit Chef. In 2010, though, she left The Sporting Club for a while to open a daycare center in her home to spend more time with her four young children. In the fall of 2017, however, as her youngest child entered school full-time, she returned to The Greenbrier Sporting Club and accepted her current position of Lodge Sous Chef. In her time away from work, Maggie enjoys being with her husband, Daryll, and their four children; Kailee, Trevor, Kelsie, and Khloe.