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This profile was last updated on 8/24/14  and contains information from public web pages.

Mr. Barry M. Bennett

Wrong Barry M. Bennett?

Executive Chef

Phone: (973) ***-****  HQ Phone
Local Address:  Casper , Wyoming , United States
Wyndham Worldwide Corporation
22 Sylvan Way
Parsippany , New Jersey 07054
United States

Company Description: Wyndham Worldwide Corporation is a hospitality company engaged in offering individual consumers and business customers a range of hospitality products and services...   more

Employment History

  • Executive Chef
    SeaChefs Cruises
  • Executive Chef
    Ocean Center
  • Executive Chef
    Seasons Cafe
9 Total References
Web References
The Daytona Beach News-Journal: Lifestyle [cached]
MENU HIGHLIGHTS: Barbecued and pulled pork, golden barbecued chicken breast, sweet honey biscuits, bourbon baked beans, sauteed sweet corn O'Brien, fried green tomatoes, old-fashioned coleslaw, sweet honey biscuits and peach cobbler, prepared by Ocean Center executive chef,assistant general manager Barry Bennett and staff.
PROCEEDS: Benefit the biennial festival featuring the London Symphony Orchestra (July 15 through 30 this year).
Chef Serves up Quite a Story, 6 Oct 2006 [cached]
Barry Bennett is an executive chef at Seasons Cafe in Bismarck.
His love of cooking began at an early age.
His father owned several restaurants.(Barry Bennett/ Executive Chef)""You know it's been my whole life being an executive chef for many years now."
Bennett has traveled throughout the country serving up dishes like this.
Even more exciting is the list of people he has been able to feed.
He's worked for Richard Petty, Michelle Kwan, Al Gore and Burt Reynolds.
He was also one of 20 main chefs at the 2002 world series.(Barry Bennett/ Executive Chef)"I ussually was handling the club levels, the banques the high volume amounts of the events."
However, Bennett says his most memorable event was the 2002 Super Bowl.
Besides exchanging recipes with the stars, Bennett enjoys the challenge brought on by each of his experiences.
Bennett says he worked for a company out of Florida who had contracts with many of the Major League Baseball and National Football League stadiums.
Bennett has been working at the Seasons Cafe in Bismarck since April of 2005.Watch the Video
Festival gala features chef's Louisiana spirit, 12 Sept 2002 [cached]
Barry Bennett, executive chef at the Ocean Center, is going from feeding 5,000 people at a sitting in New Orleans to feeding New Orleans to about 500 guests in Daytona Beach.
For Saturday's Florida International Festival "Good Time Gala," sausage and chicken jambalaya will represent Creole cuisine, and shrimp etouffee will give the taste of Cajun cooking.Both will be served with rice.Also on the menu are spinach-Parmesan stuffed chicken roulade with white wine cream sauce, mixed field greens with assorted dressings, oven roasted red bliss potatoes, sauted vegetables, corn on the cob and cornbread.
The menu was shaped to some degree by Bennett's hands-on experience in the Big Easy earlier this year.His company, Volume Services America, sent him and three other Florida executive chefs -- the Ocean Center's banquet manager also went along -- to work as part of a team at the Super Bowl for eight days.
At another New Orleans event, Bennett and co-workers served dinner to 5,000 guests.
His most recent experience in feeding the masses was in Myrtle Beach, S.C., where he assisted in feeding 5,000 people on two consecutive days for the World Amateur Golf Tournament.
He and fellow executive chefs joke that it seems they work twice as hard when they leave their home venues, but marathon cooking adventures are not unusual for Daytona Beach either.Ocean Center food and beverage staff ranges from 10 people for smaller events to 60 workers for larger happenings, such as the Volusia County Teacher of the Year Banquet with 1,350 guests.In June, for a teachers' conference, Bennett and the Ocean Center staff fed breakfast, lunch and dinner to 850 people for 16 days straight.
The Saturday gala, which benefits the semi-annual Daytona Beach festival that features the London Symphony Orchestra, will have a totally different flavor.Bennett says guests for Saturday's event will number about 500.
"In this area, we don't really do a lot of Cajun food," he adds."We're giving them kind of a hint of New Orleans."The planned desserts, bananas Foster, pecan pie and bread pudding, are favorite at-home and restaurant specialties there.
Bennett, fellow chefs and other workers had a free day in New Orleans at the end of the Super Bowl festivities."The company threw us a party," he says, and he got the chance to eat at Nola, an Emeril Lagasse restaurant.
He doesn't expect to be sent to San Diego for the next Super Bowl because Volume Services generally keeps chefs within their own regions, but he will have plenty to keep him busy in Daytona Beach.The Ocean Center crew has been working concessions for a boat show for a week.Among other plans, the workers will go mobile in October to prepare an annual banquet for 500 at Daytona Beach Community College.
"We'll go anywhere," he says.
Doors at the east entrance of the Ocean Center, 101 N. Atlantic Center, Daytona Beach, open at 7 p.m. Saturday for the "Good Time Gala" and silent auction.The buffet stations in the Atlantic Rooms begin serving at 7:30.Tickets are $85 each; phone (386) 257-7790 for details.
Search our archives for related stories
Mirador life care senior living community ..., 11 Mar 2012 [cached]
Mirador life care senior living community has named Barry Bennett as executive chef. Bennett has been in the hospitality industry for more than 30 years and has served as executive chef for multiple hotels and resorts throughout the country.
Activity Calendar : Mirador a SQLC Community, 14 Sept 2011 [cached]
Executive Chef Barry Bennett will share the secrets to some of his signature dishes in this intimate, classroom-style cooking demonstration.
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