It’s not often that a new graduate from culinary school is offered a job as an executive chef at a hotel. Even so, Matt Chapman, currently working as executive chef and food and beverage director of the Swiftel Center in Brookings, S.D., found himself in exactly that position upon completing his studies at the Le Cordon Bleu Academy of Culinary Arts in Portland, Ore. 

For Dan Wilde, who was working as the assistant general manager at the Ramkota Hotel and Convention Center in...


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