Dale Ford

Executive Chef at Devils Backbone Brewing Company
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Contact Information
us****@****om
(386) 825-5501
Location
Charlottesville, Virginia, United States, US
Skills

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Bio

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Donna Cavarretta Reilly

Dale was a great mentor and friend to me. It was a pleasure to work for him!

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Experience

  • Devils Backbone Brewing Company
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Executive Chef
      • Nov 2019 - Present

  • Boar's Head Resort
    • Hospitality
    • 1 - 100 Employee
    • Executive Chef
      • Nov 2016 - Nov 2019

  • Jekyll Island Club Hotel
    • Director Of Food And Beverage
      • Jun 2014 - Nov 2016

  • Kingsmill Resort
    • United States
    • Hospitality
    • 100 - 200 Employee
    • Vice President Food and Beverage / Executive Chef
      • May 2013 - Jun 2014

      Hospitality

    • Executive Chef
      • Mar 2013 - Jun 2014

  • Omni Hotels & Resorts
    • United States
    • Hospitality
    • 700 & Above Employee
    • Executive Chef
      • Nov 2011 - Mar 2013

      Awarded 2012 Leader of the Year for Omni Hotels, Richmond property.

    • Executive Sous Chef
      • Sep 2010 - Nov 2011

      Awarded the 2010 Manager of the Year for Amelia Omni PropertyAwarded the 2011 Rose Award from the N.F.H.L.A for service excellence

  • TradeWinds Island Resorts
    • United States
    • Hospitality
    • 100 - 200 Employee
    • Executive Chef
      • Apr 2007 - Mar 2010

      Judge, critique, and mentor culinary salons and competitions in Pinellas County.Awarded the 2009 Manager of the Year for TradeWinds Property Judge, critique, and mentor culinary salons and competitions in Pinellas County.Awarded the 2009 Manager of the Year for TradeWinds Property

  • Amelia Island Plantation
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Banquet Chef
      • 2010 - 2010

      Developed and created 2011 banquet menus for Amelia Island Plantation.Created standardized recipes to enhance consistency. Customized menus to meet the client’s requests from dietary restrictions to working within their budgets. Developed and created 2011 banquet menus for Amelia Island Plantation.Created standardized recipes to enhance consistency. Customized menus to meet the client’s requests from dietary restrictions to working within their budgets.

    • Restaurant & Banquet Chef
      • 1997 - 2007

      Traveled along the East Coast on recruiting trips to attract culinary leaders.Mentored culinary interns from various schools and developed a culinary internship mystery box competition.1998 Gold Medal Winner Hot Food Culinary Traveled along the East Coast on recruiting trips to attract culinary leaders.Mentored culinary interns from various schools and developed a culinary internship mystery box competition.1998 Gold Medal Winner Hot Food Culinary

  • The Grand Hotel
    • United States
    • Hotels and Motels
    • Banquet Chef
      • 1995 - 1995

Education

  • Florida Community College at Jacksonville
    1993 - 1994

Community

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