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.