Bryan Skelding

Bryan Skelding is an accomplished Executive Chef at The Greenbrier, a prestigious 245-year-old resort with 20 food and beverage operations, where a team of 200 chefs and pastry chefs is nurtured. With extensive experience in the culinary field, Bryan has successfully held various culinary roles at The Greenbrier since 2002, including Executive Sous Chef and Sous Chef, managing large teams and overseeing complex dining services. Prior to this, Bryan served as Chef de Cuisine at Rosendales in Columbus, Ohio, helping to establish it as an award-winning restaurant. Bryan began culinary training at Madison Area Technical College, earning an Associate Degree in Culinary Arts and has gained diverse experience in high-pressure kitchen environments, including roles at Handke’s Cuisine and The Royal Hawaiian Hotel.