We’re late in posting this, despite sending out to all the news outlets in February, but we still want to give this wonderful man his due in any way!
Virginia’s Natural Bridge Park & Historic Hotel hires new Executive Chef
Natural Bridge, VA, February 3, 2016 – Virginia’s Natural Bridge Park is proud to announce the onboarding of new Executive Chef for the park, Michael Shifflett.
From a small beginning at the age of 10 helping prepare weekly dinners in the kitchen of his Crozet, VA church, Michael Shifflett discovered shortly thereafter in high school working at The Gallerie Restaurant, that the French Nouvelle cuisine he was taught would influence and inspire a career cooking as an art.
Working his way to Sous Chef at Farmington Country Club in Charlottesville, VA, a new door opened at The Green Croft Club in Ivy, VA for him to wow their members as Executive Chef. Following this career trajectory, he moved to Lexington, VA assuming the Chef and Director of Food Services role for Lexington Golf and Country Club.
A radical move to Beckley, WV introduced him to the historic Black Knight Country Club as their Executive Chef/Food Service Director. Following his tenure there, he accepted an exciting role with The Resort at Glade Springs as their Conference Center Chef. Thereafter, Michael was tapped as Food and Beverage Director at the beautiful Raleigh County Convention Center.
Returning to Virginia in 2014, he assumed the role of Chef at The Waynesboro Country Club.
Always a spirited entrepreneur, he has previously owned and operated a café and antique mall in WV, as well as The Roasted Bean, a Charlottesville shop serving gourmet blended coffees, teas, breakfast and lunch.
His latest culinary adventure returns him to Rockbridge County as Executive Chef at Virginia’s Natural Bridge Park & Historic Hotel, where he looks forward to creating cuisine of the highest quality to excite and entice both his new community along with both guests and tourists at one of the most frequently visited attractions in Southwestern Virginia. Chef Michael is excited to take on all food and beverage operations, and after his introduction preparing 4-course dinners Valentine’s weekend at the Historic Hotel, he will be creating new menus, presentations and theme nights for all food and beverage outlets for the upcoming season beginning mid-March.