Chris Ferrier, has been appointed Executive Chef of Lansdowne Resort located in Leesburg, Virginia.
Ferrier is an accomplished food and beverage hospitality executive with a successful history of leading profitable Food & Beverage operations in large hotels, resorts, and inclusive outlets and meeting spaces.
Ferrier joins Lansdowne most recently from the Georgetown University Hotel and Conference Center where he oversaw in-room dining, ala carte dining (Breakfast, lunch, dinner) catering/banquets as well as University driven specialty events, including graduation and meals for athletes. Ferrier’s background includes experience in high-volume kitchens and 4-star resorts, banquets, and fine dining. His resume includes various Hyatt Hotels and resorts, Airlie Resort, Boar’s Head Inn, National Conference Center, and the Lodge at Pebble Beach.
“We are so happy to welcome Chris to Lansdowne Resort,” said Executive Director Kevin Carter. “He is a highly talented chef and better yet, an amazing and inclusive leader. He is known for his hands-on style with all levels of the kitchen staff and a keen teaching style that encourages creativity from the entire culinary team.”
“I am thrilled to join the team of Lansdowne Resort,” said Ferrier. “Lansdowne has an amazing history and I look forward to adding to the culinary memories. I’m especially excited to bring back the organic garden and Bee Apiary to provide the freshest flavors to our food presentations.”
Ferrier is a graduate of the Culinary Institute of America.
Ferrier currently resides in South Riding, Virginia with his wife and daughter.
