Culinary / Dining
| Jackson Dining Room - Daily Lunch Buffet |
| Jackson Dining Room - Evening Dinner Menu |
| Banquet Menus and Planning Guide |
As one of the High Country’s premier destinations for dining, we offer our guests variety, quality and friendly hospitality. Our culinary team, lead by Executive Chef Bill Morris CCC, consists of a well-balanced mix of trained culinary professionals working side by side with students from the university and interns that are learning the trade. This delicate balance makes our culinary operations something special.
Meet Our Food & Beverage Professionals:
Executive Chef & Food & Beverage Manager Bill Morris, Certified Chef de Cuisine – Joined the Broyhill Inn & Conference Center team in the Spring of 2006. Chef Morris is a graduate of the Department of Labor's Chef Apprenticeship program as well as a graduate of the Culinary Arts/Hospitality program at OTC in Springfield, MO. In addition to being a Certified Chef de Cuisine through the American Culinary Federation, Chef Morris has numerous certifications through the National Restaurant Association. He has held Executive Chef Positions in many areas of foodservice including Multi-Unit Hotel and Conference Center, Country Club, Fine Dining, Casual Dining, Catering and Free-standing Restaurants. Chef Morris has training in Classical French, Italian, Cajun, Creole, Caribbean, South West and All-American Cuisines. He was also a winner in the 2007 Fire on the Rock Chef Challenge, held in conjunction with the Blue Ridge Wine Festival.
Executive Sous Chef Danny Bock – Joined the Broyhill Inn & Conference Center team in the Fall of 2006. Chef Bock is primarily responsible for our evening operations in the Jackson Dining Room. He comes to us with 15 years of extensive experience in the industry from a gourmet deli to fine dining restaurants and exclusive private country clubs.
Ms. Kyte, Banquet Manager – A seasoned veteran to the Broyhill Inn & Conference Center, with over 25 years of service in food & beverage. Norma is responsible for all of our banquet operations.
Ms. Wilkerson, Assistant Banquet Manager - Began working for us as a student employee and after graduation in 2007, became an essential member of our Food & Beverage Team.
Ms. Webb, AM Restaurant Manager - A long time veteran, joined the team in the early 80’s and has been instrumental in the ongoing development of our working students. She is responsible for all breakfast and lunch operations in the JDR.
Ms. Deal, Evening Restaurant Manager – Joined the Broyhill Inn & Conference Center team in Spring of 2005 and worked her way up to her current position. She is responsible for the Evening Dinner operations in the JDR and the Lobby Bar.
The Broyhill Inn & Conference Center is a proud member and supporter of the High Country Chefs and Cooks Association – a sanctioned membership organization through the American Culinary Federation
Dining Options Photo Gallery
