Chef Jeremy Critchfield began his culinary career at The Breakers in Palm Beach, Florida. At The Breakers, he started out learning all areas of the kitchen from the butcher shop to pastry. His next move was to The Four Seasons, Palm Beach, Florida, where he served as Chef Tournant for The Restaurant, a AAA 5-Diamond establishment.

After his time in Florida, Chef Critchfield became the Company Chef and location Executive Chef for Glacier Park, Inc. in Montana. Here he oversaw the culinary operations of six hotels. From Montana, he moved south to become the Banquet Chef at the Mobil 5-Star, AAA 5-Diamond Wigwam Resort in Phoenix, Arizona. While in Phoenix, Chef Critchfield was also part of the team that re-opened the Royal Palms, a boutique luxury hotel in the city’s downtown area.

His next career change took him to Nemacolin Woodlands Resort & Spa in Farmington, Pennsylvania as the Banquet Chef. It was at Nemacolin Woodlands that Chef Critchfield started his journey to eventually become Executive Chef and Director of Food & Beverage Operations. While at Nemacolin Woodlands, Chef Critchfield designed and implemented many new programs and systems that enhanced the operation. His successes were realized in guest satisfaction and budgetary achievements.

After three years, Chef Critchfield joined the Sea Island Company in Georgia as Chef de Cuisine. One year later, Critchfield was promoted to Executive Club Chef of – and opened – The Lodge at Sea Island which was quickly awarded both AAA 5-Diamond and Mobil 5-Star ratings.

In May 2003, he returned to Nemacolin Woodlands as Executive Chef. In this top culinary position, he oversaw a team of 125 associates at the resort. His extensive background and previous tenure at Nemacolin Woodlands prepared him for the next challenge of accepting the additional role of Director of Food & Beverage Operations in May of 2004 and consolidating leadership of the F&B Division. Directing over 400 associates in 17 kitchens, 12 restaurants, conferences and catered events is a challenge Chef meets daily at Nemacolin Woodlands Resort. All of this is possible with the support of an outstanding leadership team dedicated to the best in cuisine, service standards and event planning.

Critchfield is an honors graduate from the Indiana University of Pennsylvania, Academy of Culinary Arts. He was the founder and former president of their Ice Carving Association. He and his wife Lisa reside in Farmington, Pennsylvania.