New chef joins N.C.'s Sanderling Resort

Sanderling Resort in Duck, N.C., announced the appointment of food & beverage director and executive chef, Brian Riddle. With more than 33 years of industry experience in luxury hotels, resorts and restaurants, Riddle will take the helm of Sanderling Resort’s culinary programming and team, overseeing all facets of resort food and beverage operations including the AAA Four Diamond Kimball’s Kitchen, Lifesaving Station, Sandbar, Beach House Bar and catering operations.

Riddle will unveil new menus, artisanal partnerships with local farmers and purveyors and add an imaginative twist to existing favorites, creating a distinctive personality for each of the resort’s dining outlets.

Before joining the Sanderling team, Riddle was the executive chef at Omni William Penn Hotel in Pittsburgh. Prior to that, he was at Galt House Hotel and Suites in Kentucky for 11 years. There, he was charged with supervising all culinary operations for the property, daily overseeing of eight restaurants and lounges, designing of several new kitchens and food retail outlets and maintaining quality of food and guest satisfaction. Before his tenure at Galt House, Riddle was executive chef at Masterpiece Creations/Center Plate where he was responsible for the management of five luxury suite and convention venues. He also held chef positions at Hyatt Regency Hotel in Louisville and Grand Hyatt in Washington D.C., among others. When he is not in the kitchen, Riddle enjoys sailing, scuba diving, Harley Davidson motorcycles and horseback riding.

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