The AAA Four-Diamond Chateau on the Lake Resort, Spa & Convention Center, located in the picturesque Ozark Mountains overlooking pristine Table Rock Lake in Southwest Missouri, has named Chef Paul Trout its Executive Chef. The announcement was made by the resort’s Vice President and General Manager Stephen Marshall.
In his new position Chef Trout is responsible for overseeing all culinary operations at the resort, which boasts one of the largest convention centers in Missouri, with 43,500 square feet of flexible meeting space all on one level, with the ability to host groups from 10 to 3,000. He also oversees the food at the resort’s dining venues, which includes the award-winning Chateau Grille, the Downstairs Deli, the Atrium Caf & Wine Bar, and The Sweet Shoppe, as well as in-room dining. Widely considered one of the finest resorts in the Midwest, the 301-room resort has received the coveted AAA Four Diamond Award for 18 consecutive years, and is the only hotel or resort in Branson to hold the prestigious rating in 2016.
Prior to his promotion, Chef Trout served as the resort’s Executive Sous Chef since 2011, where he handled all kitchen operations in the absence of the Executive Chef. In that position, he created menus and recipes for the resort’s restaurants, banquets, and winemaker dinners. He has been very instrumental in the quality and creativity of the resort’s food over the last several years, which enabled the hotel to receive such honors as 417 Magazine’s Ò2016 Readers’ Choice AwardÓ as one of the Ò5 Best Branson RestaurantsÓ in 2016.
Prior to working at the resort Chef Trout served as Sous Chef and Banquet Chef for Tapas Downtown in Redding, California; Chef for The Shasta Experience, a catering business in Redding, California; and for the U.S. Air Force as Field Technician for the Electro-Mechanical Team Section of the 341st Missile Maintenance Squadron. A Certified Fire Fighter, his diverse experience also includes serving as a firefighter for the California Department of Forestry and Fire Protection.
Chateau on the Lake Resort & Spa’s dining options include the award-winning Chateau Grille, known for its elegant presentation and exceptional cuisine. Casual fare options include: the Downstairs Deli (seasonal), serving bistro-style sandwiches, hand-made pizza, and Òto goÓ box lunches; Atrium Caf & Wine Bar, located in the lobby beside an indoor waterfall and stream; and The Sweet Shoppe, offering ice cream, baked goods, candies, and specialty coffees.
ÒChef Paul is an outstanding and very talented chef, and we are so pleased that he is now overseeing the culinary offerings at Chateau on the Lake,Ó said Marshall. ÒHe has been instrumental in bringing our food offerings to an even higher level, and our guests and groups will love his truly delicious, creative and beautifully presented cuisine.Ó
Chateau on the Lake Resort, Spa & Convention Center is known for its breathtaking vistas of Table Rock Lake, lush gardens, and surrounding mountains. In addition to its impressive setting, the resort offers an array of recreational options, award-winning service, and a location convenient to the diverse entertainment offerings of popular Branson.
