JON REECHERExecutive Chef, A Taste of West Virginia, Tamarack Jon Reecher
left college so his
wife could follow her
dream to attend physical therapy school.He
worked a few different jobs to support his
family during that time, including employment as a manager of a fast food restaurant.It was an unlikely beginning, but Reecher
quickly recognized a love of the culinary arts, and Ms. Reecher
, in responsive generosity, strongly encouraged him to follow his
Realization of that dream has placed Reecher
in position as one of the state's best and most appreciated ambassadors.Considering that Tamarack has hosted more than three million people since its doors first opened, and that two of every three visitors enjoy a luscious meal during their visit, Reecher's work not only allows him to do what he
loves, but it provides a unique opportunity for him to influence thousands of visitors' perception of this state for the positive. Reecher began developing culinary expertise by attending the world-renown Le Cordon Bleu in London, England and Paris, France, from which he was graduated with honors, and he attended the Baltimore International Culinary College in Baltimore, Maryland.He has been a member of the American Culinary Federation since 1996.
"I have always wanted to be associated with The Greenbrier Hotel because the resort has a reputation around the world for quality.One of the greatest moments of my life was graduation from the Greenbrier Culinary Apprenticeship program, and I was ecstatic to accept the position as executive chef at the A Taste of West Virginia restaurant at Tamarack." Reecher's
leadership has resulted in significant development of Tamarack's
on-site food business, and the off-site catering portion of the business had grown considerably during his
has won numerous culinary awards and represents Tamarack
at tasting events throughout the country.The highlight of Reecher's
community service involvement was this past spring when he
spent two mornings a week for two months traveling to the Fayette Plateau Vocational Technical Center
to mentor a team of six high school juniors, culinary students in the ProStart program.
team won sixth place of 23 teams and was the first team ever to represent West Virginia.