Meet | F&B

a few members of our food and beverage leaders…

Kevin Phenegar, Director of Food & Beverage

Kevin is a native of Ohio and spent his hospitality career in a variety of hotel and club locations including Director of F&B at Pinehurst Resort and Country Club, The Sagamore Resort in Lake George, NY, The Homestead Resort, Chateau Elan Winery and Resort in Brasselton, GA, and most recently The Bobby Hotel in Nashville, TN.

Kevin brings immense F&B experience and a passion for hospitality.  Under Kevin’s leadership and guidance, our talented F&B team offers the experience of Life as Few Know It™.

Jered Miller
, Executive Chef

Chef Miller is a native of West Virginia and began his career as a graduate of The Greenbrier’s chef-millerCulinary Apprenticeship Program before excelling in various positions at the resort. He worked in their Culinary Arts Center – the nation’s first resort cooking school – and for Certified Master Chef, Peter Timmins, as Saucier, Sous Chef, and Chef de Cuisine, as well as with celebrity chefs such as Julia Child and Anne Willan. He also served six years as Restaurant Chef in the The Greenbrier’s Tavern Room, a Forbes/Mobile four-star restaurant, and maintained the four-star status. Five of those years were under Certified Master Chef Richard Rosendale, while he was captain of the U.S. Culinary Olympic Team, and the last year was under Michael Voltaggio of INK restaurant and winner of Top Chef’s season 6. His talents then led him to the Washington Duke Inn and Golf Club in Durham, NC, where he served as Chef de Cuisine before returning to The Greenbrier in 2007 as Sous Chef and chairman of The Greenbrier Culinary Apprenticeship Program.

In April 2011, Chef Miller joined The Sporting Club’s culinary team and has held the positions of Sous Chef and Chef de Cuisine for The Members’ Lodge restaurant. Through his culinary contributions and introduction of a complete charcuterie program, he has elevated the quality of cuisine for our members. His focus is on locally sourced foods and building relationships with the members, local farmers, and community. He keeps the food as true to the Appalachians as possible, while showcasing those things that make West Virginia so very special.

Culinary Leaders  



Chef Hannah Reid
Chef de Cuisine, Lodge restaurant


KODAK Digital Still Camera




Chef Jared Masters
Chef de Cuisine, Summit restaurant





Margaret Short
Sous Chef, Lodge restaurant






Alyssa Mayo
Head Pastry Chef