Chef Gregory Barnhill Joins Beer, Bourbon & BBQ Weekend
Chef Barnhill's past experience runs wide, with time at NFL stadiums, freestanding restaurants, private clubs, iconic resort hotels, and private and commercial airline catering.
Barnhill is currently the Corporate Chef for PHR Goldkey Hotels in Virginia Beach; where he oversees the culinary operations of many of the Mid-Atlantics finest restaurants and hotels including the AAA Four Diamond Cavalier Hotel and the Award Winning Hilton Norfolk “The Main”. Barnhill has served as the Executive Chef at The Omni Homestead Resort in 2012 following a five-year stint at the famed Broadmoor, a Forbes Five-Star, AAA Five-Diamond resort in Colorado Springs, Colo. The Colorado Springs Gazette awarded Barnhill five stars for "inspired cuisine" and four stars for "bar food like no other" at the West Lobby Bar. He also won first place and best of show two years in a row at the nationally judged Colorado Springs Chorale Chef's Gala. And if all of the above weren't enough, under Barnhill's direction the Charles Court Restaurant received accolades for best seafood restaurant, best place to take a date, and best of the best in Colorado Springs.
Prior to his turn at The Broadmoor, Barnhill was executive chef at The Beaver Creek Lodge in Vail, Colo. As chef of the historic Denver Athletic Club, he oversaw a multi-million dollar kitchen renovation and repositioning of the club's dining outlets. Barnhill's remarkable career also includes a stint with the NFL when he ran skyboxes, luxury suites and VIP event venues at Denver's Mile High Stadium as part of Three Tomatoes Catering.
Previously, Barnhill was executive chef of California Café at Pier 66 in Ft. Lauderdale, Fla., and California Café Park Meadows in Denver with the award-winning California Café Restaurant Group of Marin County, Calif. He also played an integral role on opening teams throughout the country during nearly a decade with the group.
In the 1990s, Barnhill led several high profile and iconic waterfront seafood restaurants in Ft. Lauderdale and Palm Beach, Fla., and also served as a consultant to Virgin America Airlines. His training includes a three-year apprenticeship under master chefs from Germany, Switzerland and Austria in Minnesota's Twin Cities and the greater Denver area.