Michael Redmond, Assistant General Manager, Food & Beverage, he Metropolitan Club of the City of Washington (D.C.)

Michael Redmond, CEC, is a graduate of the Culinary Institute of America and prior to taking his current position at The Metropolitan Club, previously held Executive Chef positions at the Genesee Valley Club in Rochester, N.Y. and the Lafayette Country Club in Syracuse, N.Y. Redmond’s many accolades and medals received through over 25 years of club culinary experience include the National What’s for Dinner, Beef Award; gold, silver and bronze medals in a number of ACF contemporary competitions, and winning the national 2003 NAFEM Competition. He has attended both the Culinary Olympics in Erfurt, Germany and the Bocuse D’Or in Lyons, France. His peers have honored Chef Redmond via the American Culinary Federation’s Chef of the Year Award in 1992 and 2003 for the Syracuse, NY and Rochester, NY chapters, respectively. Chef Redmond frequently gives lectures and demonstrations for club members, vendors, culinary organizations and club and restaurant management teams. A shrewd understanding of operations in the back of the house, a first-class work ethic and real-life anecdotal humor combine to make Chef Michael Redmond a memorable presenter, in addition to his reputation as one of the country’s finest and most respected club chefs.

Specific areas covered in this session will include: