posted May 8, 2008
) Rick Shell |
Tom Cupo, Benchmark’s general manager for the property, said, "I am so pleased to announce Rick's appointment. This represents a well deserved promotion for him and we're thrilled he is providing important leadership in our food and beverage operations."
Rick Shell was previously the executive chef for the Chattanoogan. In this role, he was responsible for overseeing the daily operations of hotel's three dining establishments, The Broad Street Grille, The Foundry and Strouds, as well as the hotel's in-room dining.
As director of food and beverage, he is now responsible for directing the entire food and beverage operation for the hotel.
An 18-year food industry veteran, prior to joining the Chattanoogan, Mr. Shell served as the executive chef for several upscale properties in Nevada. Before moving west, he was the chef de cuisine at the renowned Kingsmill Resort in Williamsburg, Va.
During his tenure in Virginia, Chef Shell cooked for former President Clinton, preparing meals for several of the President's retreats.
Rick Shell discovered his passion for cooking at age 13 when he began working in a restaurant preparing food and making bread. When he was 17, he entered the internationally renowned Culinary Institute of America in New York.
Mr. Shell has received numerous awards and honors during his career. These include Chattanooga's Five Star Food Fight Champion 2005, 2006, and the Stone Soup Cook Off Champion in 2006. He is a past President of the American Culinary Federation, Chattanooga Chapter.
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