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Executive Commitee Member Director of Food and Beverage The Inn at Perry CabinDirector of Quality AssuranceConde Nast Top 100 Hotels The Inn at Perry CabinForbes 4 Star Property

Envisioned created, operated, marketed and managed a regional restaurant group of 5 resort restaurants independent of the resort operating company that lead the strategic vision on the resort and the resort managed food and beverage operations. Venus include Ember, a modern fine dining restaurant that has been featured in several regional and national publications, and has been awarded both the Wine Spectator award of excellence, and Wine Enthusiast Restaurant of Distinction awards. Ember was recently featured on The Travel Channel's "Bizarre Food". Hearth, a Private Club featuring a World Class Wine bar and Artisanal Foods, and serves as the resorts most popular destination wedding venue. The Marketplace, a culinary showcase for food artisans featuring gourmet to go, Red Rover, an animated Gourmet Doggery and Wine Venue, and FoxfireGrille, a blues, views and barbecue themed Restaurant. As Managing Member, I am responsible for the fiscal and efficient operation of seasonal and year round resort facilities. With a tier of restaurant concepts, our restaurants continue to enhance and refine the resort's overall excellence in restaurant animation and food and beverage operations.

At The request of Envisioning and Storytelling's Founder Paul Smith, I joined the E&S Team on numerous resort, and food and beverage development projects. Our mission was to envision, create, develop and brand numerous projects varying from international resorts, resort villages, to storytelling for national historic landmarks and creating globally friendly wines for a Fortune 500 company. In addition to envisioning and storytelling of resorts, and the creation of tourism destinations, our mission was to create venues that operate under the goals and objectives set for the resort operators including development of capital and annual plans, and to implement world class food and beverage service practices that would promote real estate development and sales.

Founded, and Operated the Red Fox Restaurant at Snowshoe Mountain Resort for over 20 years. The Red Fox was nationally acclaimed for service, food and wine, by several national and regional publications including Southern Living, Bon Appetite, Gourmet, The Robb Report and Wine Spectator. It held the distinction of holding the Fodor's Travel Guides "Fodor's Choice" Award for the top Twenty Five Restaurants in the country for 5 years. The Red Fox was nationally recognized as a culinary tourism destination dining experience. The Red Fox implemented and lead the hospitality industry in the integration of culinary trends, and partnered with the resort community and state tourism groups to develop profitable promotions to develop a culinary destination

Dream Team Invited by North Americas leading developer of Mountain Resorts, I served on the developers "Dream Team" as a restaurant consultant to help create, animate and envision future resort development at locations around the world. The Dream Team was composed of a diverse group varying from Fortune 500 CEO's to private entrepreneurs from Intrawest Resorts around the world. I was the sole restaurateur on this honorary board.