The Ballantyne, a Luxury Collection Hotel, Charlotte Appoints Michael Bobb as New Executive Chef
The Ballantyne, A Luxury Collection Hotel, Charlotte announces the promotion of Michael Bobb to Executive Chef. Chef Bobb will oversee all culinary programming for The Ballantyne Hotel and lead the team at the hotel's signature restaurant Gallery.
"Chef Bobb has been a part of The Ballantyne Hotel team since 2011 and has played an instrumental role in shaping the culinary program to what it is today," said Christophe Le Chatton, general manager of The Ballantyne, A Luxury Collection Hotel, Charlotte. "With his longstanding history of working at the hotel, we are confident in his ability to lead our food and beverage team and impress our guests with his culinary talents and expertise."
As Executive Chef, Bobb will oversee all operations for the award-winning signature restaurant Gallery, private dining room, myriad upscale banquet functions, and in-room dining. In addition, he will be responsible for the menu development at each of the outlets, as well as leading the hotel's food beverage team.
Chef Bobb's interest in cooking stems from when he was a teenager, growing up in Missouri. When he was an Eagle Scout, he became fascinated by the delicious meals his father could make cooking over an open campfire. Michael Bobb attended Johnson & Wales in Charlotte, North Carolina and after his culinary internship at Charlotte City Club, he became the Chef De Partie for The Ballantyne Hotel in 2011. Since then, Chef Bobb worked his way up to the role of Executive Sous Chef, before his was appointed Executive Chef.
Chef Bobb lives in Charlotte with his fiancé. In his spare time, he enjoys traveling, gardening, and spending time with family and his 3-legged rescue pup.
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