Darby Blount is the Chef de Cuisine at The Greenbrier (White Sulphur Springs, W. Va.), where she plays a key leadership role within one of the country’s most storied resort culinary programs. In this position, Blount, who was named to the Club + Resort Chef’s 40 Under 40 list, is responsible for menu development, inventory and purchasing, team leadership, and day-to-day execution within a high-expectation, high-volume environment.
Blount’s career is closely tied to The Greenbrier, where she completed the resort’s rigorous three-year culinary apprenticeship program while simultaneously working full-time across its diverse dining portfolio. During the apprenticeship, she rotated through all nine Greenbrier restaurants—ranging from fine dining and steakhouse concepts to Asian fusion, banquets, and room service—often serving in sous chef–level roles and helping train interns and junior cooks. Her apprenticeship culminated in competition-style evaluations judged by master chefs, earning multiple gold medals and a final-year silver for advanced classical and vegetarian menu work.
Following her apprenticeship, Blount advanced through leadership roles at The Greenbrier, including Sous Chef of the Main Dining Room, before expanding her experience at The Hotel Hershey. There, she served as Chef de Cuisine, gaining additional perspective in a large-scale luxury hospitality environment before returning to The Greenbrier in 2024 to assume her current role.
Known for her steady leadership, attention to detail, stunning plating skills and work ethic, Blount is especially skilled at balancing execution with mentorship. She brings a calm, solutions-oriented approach to the kitchen and remains deeply committed to learning, teaching, and maintaining high standards within complex operations.
Today, Blount continues to refine her craft at The Greenbrier, contributing to a culinary program that values tradition, precision, and the development of the next generation of chefs.
