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Carol Herrick, Gourmet Chef,

The Greenbrier

A native of Western Pennsylvania, Carol grew up in a family with a passion for healthy eating fueling her decision to pursue a career in hospitality.  Carol graduated from Johnson and Wales Culinary School in Providence, Rhode Island, and after enjoying summers in Cape Cod and winters in South Florida, she decided it was time to settle down at none other than the Greenbrier Resort in White Sulfur Springs, West Virginia.  Carol began her career at the Greenbrier working in many areas of the kitchen but discovered her real passion when given the opportunity to showcase her talents teaching and instructing guests.  Currently, Carol is the Gourmet Chef demonstrating at the Greenbrier Cooking Schools and in the Greenbrier Gourmet Shop where she lives out her passion for helping the novice to sharing ideas with a fellow chef.  Carol is also involved with private label product and retail development and is a contributing writer to the Greenbrier Cookbook.

Sue Moats, Candy Maker, The Greenbrier

A Pennsylvania native, Sue graduated from the Pennsylvania Institute of Culinary Arts after receiving an Associate Degree in Arts from Robert Morris University.  While in culinary school, she worked for a large Pittsburgh catering firm and completed an externship in Nantucket at the White Elephant Resort.  After completing her culinary studies, Sue worked as Kitchen Manager at Ruby Tuesday’s Inc. before joining the Greenbrier Resort.  At the Greenbrier, Sue has worked as a gourmet demonstration chef and as an instructor with the cooking school responsible for the administration of the Culinary Arts Center’s cooking programs and development and testing of recipes for classes.  Sue now holds the enviable position of Candy Maker.


Featured Chefs are from the Greenbrier of West Virginia:

Carol Herrick, Gourmet Chef and Susan Moats, Chocolate Chef

FEATURED ChefS 2017 benefit