Joseph Elliott has been appointed Executive Chef at Barnsley Resort
The executive team at Barnsley Resort – situated on 3,000 acres nestled in the foothills of the Blue Ridge Mountains – is pleased to announce the appointment of Joseph Elliott as Executive Chef for the resort. Chef Elliott brings with him over 20 years of experience and a rich culinary knowledge inspired by a regional farm-to-plate philosophy. In his new role, Chef Elliott will oversee the daily operations of the resort’s two onsite restaurants and beer garden, lead and manage the culinary team, as well as coordinate catering for special events. Specializing in French, Continental and regional dishes, Chef Elliot t joins Barnsley Resort from his previous role as the Executive Chef at Oglebay Resort in Wheeling, West Virginia. Although Pittsburgh-raised, Elliott spent many summers in North Carolina, resulting in an Appalachian influence to his dishes. He studied Culinary Arts, graduating Cum Laude, at the Pennsylvania Institute of Culinary Arts and began his career in 1997 at Nemacolin Woodlands Resort and Spa in Farmington, Pennsylvania. He went on to hold positions at the Cloister at Sea Island in Georgia, The Founders Inn and Spa in Virginia, and The Lodge of Four Seasons in Missouri. Chef Elliott was instrumental in the revamping of The Renaissance Pittsburgh Hotel’s restaurant and bar, has led teams of over 50 employees and was even a chef for the prestigious G20 summit, cooking for delegates from France, Germany and Turkey. Currently, the 90-room resort is in the process of adding 55 rooms with the construction of the new Inn at Barnsley Resort, and more than 9,000 square feet of indoor event space with the Georgian Hall, both scheduled to debut in early 2018.
