John Johnstone Named the Director of Food & Beverage
The Greenbrier in White Sulphur Springs, West Virginia
WHITE SULPHUR SPRINGS, WV, September 26, 2007. John Johnstone, CMC, has been named the Director of Food & Beverage at The Greenbrier in White Sulphur Springs, West Virginia. Johnstone returns to the resort where he previously served as Sous Chef from 1993-1995. He will oversee the entire Food & Beverage vision and day-to-day operations at the resort's 10 restaurants and bars, including the recently unveiled restaurant, Hemisphere, and lounge, 38^080.
Prior to joining The Greenbrier, Johnstone served as the Executive Master Chef for The Ritz-Carlton, Naples Beach, a Mobil Five-Star, AAA Five-Diamond Resort. In his role as Executive Master Chef, he was responsible for the direction and development of over 165 chefs for both the Beach Resort & the Golf Resort, which included nine restaurants. In February 2003, the American Culinary Federation (ACF) recognized Johnstone as a Certified Master Chef. He is currently one of only 66 culinary artists in the country to have earned this designation.
Johnstone's food and beverage background includes positions as the Executive Chef at The Ritz-Carlton, Reynolds Plantation and Executive Chef / Food & Beverage Director at The Ritz-Carlton, Phoenix. Prior to that, he was the Executive Chef at Tavern on the Green in New York City. He has trained at several of Britain's most acclaimed Michelin Star establishments including L'Ortolan Restaurant, Harvey's Restaurant, the Birmingham Metropole Hotel and Le Meridien Piccadilly Hotel, and also received the honor of being selected to represent Great Britain in the Culinary Olympics. "We're delighted to welcome John back to The Greenbrier and are confident that his vision will further add to The Greenbrier's culinary cache," notes General Manager Michael Gordon.
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