The Chefs

Darrin Shelley
(Harbor Club)

Shelley began his culinary journey at the age of sixteen when he accepted an apprenticeship under the tutelage of Certified Executive Chef, Jamie Kuzio. Jamie, who was twice voted Mountain Empire Chef of the Year, educated Darrin in basic culinary fundamentals and classical techniques. During his apprenticeship, Darrin realized that success in the field of culinary arts requires inspiration and passion, with which knowledge and experience would certainly follow through dedication to the craft.

Darrin’s devotion and thirst for knowledge propelled him into the kitchens of other renowned East Tennessee Chefs, such as Armond Celentano and Todd Dawn, after completion of his apprenticeship. During this time, he honed his culinary skills and developed his own individual style, gleaning something from each and every chef he worked with. His humble approach to cooking has encouraged him to learn something each and every day.

In 2001, Darrin was offered the position of Sous Chef at the renowned Troutdale Dining Room in Bristol, Tennessee. The Troutdale, already earning a 5-Star rating for both food and service from the Greater Piedmont Epicurean Society, was a great opportunity for Darrin. During his tenure as Sous-Chef, the restaurant earned the prestigious DIRONA Award and Darrin’s daily specials were quickly gaining notoriety.

In 2004, Darrin accepted the position of Executive Chef and took the helm of the restaurant’s kitchen. Focusing on local and seasonal ingredients and classical techniques, Darrin’s inspiration and insistence on using only the best ingredients quickly propelled the restaurant to the forefront of fine dining in Appalachia. His simple food philosophy and respect for the origins of food are showcased in the symphony of flavors in the restaurant’s seasonally changing dinner menu and Chef Shelley’s Tasting Menus, which highlight the best the area has to offer.

Chef Darrin now serves as a Director of Operations at Harbor Club in Greensboro, GA.

 

ARMOND LANESSE
(Burger Bar)

Chef Armond is a native of Northern California, where he studied cuisines at The Culinary Arts Institute of San Francisco. Upon his graduation, Armond started his career as a Sous Chef with Sodexo, a food service management company. After sharpening his skills for four years, Chef Armond joined the Levy food service management team, where he and his team were responsible for food service in the Luxury Suites, Locker Rooms, Press Room, and Owners’ Room for the Oakland As, Golden State Warriors, and the Oakland Raiders. During this time, Armond was also chosen to lead the Back Stage Catering for Levy, which prepared food for Britney Spears, The Rolling Stones, Paul McCartney, Prince, The Grateful Dead, Elton John, and Madonna — just to name a few. Armond’s other notable achievements include being a Team Chef for the Grammy Awards, NBA, NHL All-Stars games, 3 MLB playoff games, the Super Bowl, and the Kentucky Derby.

After seven years with Levy, Armond was transferred to the NASCAR Travel Team, where he was responsible for the Luxury Suite hot entree menu items for Infineon Raceway, Texas, Atlanta, Las Vegas, Charlotte, and Bristol Motor Speedways.

Armond left Levy after nine years of service and joined Troutdale Kitchens, where he has been the Chef at several locations, including Troutdale Catering, Troutdale Cafe, Cafe 70, Troutdale at Bristol Country Club, and now Troutdale Burger Bar. Chef Armond has been a key player in a number of major functions with Troutdale in his eight years with Ben Zandi and the Troutdale team.

JIMMY ELLIS
(Hale Springs Inn)

Chef Jimmy Ellis is from Athens, Georgia, and started his culinary career at The Art Institute of Atlanta in 2000. While attending culinary school, he started cooking at The Foundry Park Inn and Spa in their fine dining restaurant The Hoyt House. Chef Jimmy graduated from The Art Institute in 2002 with honors and began his culinary journey towards excellence.  In 2003, he was promoted to the Executive Chef position at the Hoyt House, and, in 2004, he won the Taste of Athens ”People’s Choice Award” for Best Food and was featured in Southern Distinction Magazine.  He also did food styling for Athens Magazine on multiple occasions.

Though he spent a year as Executive Chef at the Hilton Garden Inn Athens, Jimmy found that his niche was with preparing fine dining cuisine, so in 2006, he joined the team at Chateau Elan Winery and Resort.  While there, he was quickly promoted to Sous and headed production for LeClos (French fine dining), Café a Mediterranean Bistro, and Paddy’s authentic Irish Pub. He also headed the production of banquets and Cooking Classes.

Chef Jimmy joined Troutdale Kitchens in October 2010 as Executive Chef at the Hale Springs Inn.  His menu is driven by local farmers and fresh, seasonal  ingredients.  Chef Jimmy’s style can be described as new southern regional, with influences of French and Mediterranean Cuisine.

Nathan T Breeding
(House on Main)

Chef Nathan T Breeding began his career in Abingdon, VA at a small cafe named The Starving Artist. His mentor, Executive Chef and sole proprietor, Shawn Crookshank took him under his wing and taught him the classical techniques of the culinary field, and ingrained in Chef Nate the true poetic romance that is the culinary industry. Crookshank also showed Nate the importance of the community and bringing people together with good food and libations, demonstrating the passion and spirit that embodies the culinary community.

Nate then studied at Johnson and Wales in Charleston, SC, graduating with an Associate’s Degree in Culinary Arts. Chef Nate went on to gain valuable experience working with renowned Charleston Chefs such as Sean Brock of Mcrady’s and Husk, Chef Chris Brant of The Ocean Room, Chef Fred Neuville of Ru de Jean and The Fat Hen, and Chef Brett McKee of Oak Steakhouse, and then had the honor of joining the list of chefs that have attended the James Beard Foundation in Greenwich Village, NY. Nate was heavily influenced by Chef John Whisenant of Ru de Jean, who endowed Nate with the skill and art of traditional Japanese sushi techniques. Continuing to enhance and cultivate his culinary expertise, Nate later went on to work with Chef Daniel Caruso of the Woodlands and Executive Chef at J Paulz, where he worked as Sous chef.

Nate now resides as Executive Chef of The House On Main by Troutdale in Abingdon, Virginia, where he brings exquisite cuisine to life through themed menus and interactive culinary events. All Troutdale locations take pride in using local products from local farmers to support the sustainability of the local economy and to bring fresher products and features to customers.

 

Jameson Marslender
(Harbor Club)

Although born in Hartford, CT, Chef Jameson Marslender  is more than a mere yankee.  Spending years in coastal Virginia and on the islands of the Outer Banks, NC, he honed his skills working with fresh sea fare and local produce.  While living in Atlanta, GA his love of southern food and  passion for French technique has led to the marrying of the two.  Most of his favorite dishes are as he puts it ,”Down home southern cooking with all the finesse of a French countryside meal.”  Having traveled throughout much of France, he believes in the basics.  Jameson says,” Fresh breads, cheeses, meats, produce, and of course wines, are all staples of life!”

Beginning his culinary journey at the age of 14, the dish pit was his launch pad into the world of the kitchen.  “I was always asking the cooks and chefs for small tasks to do and quickly picked up on knife skills and basic techniques.” Says Jameson.  Working in multiple AAA Four Diamond rated restaurants (The left Bank in Duck, NC and Joel in Atlanta, GA) he is no stranger to fine dining and service.  For the past two years he has served under Executive Chef Martin Smetana as banquet chef and purchasing manager of the Foundry Park Inn & Spa in Athens, GA.  The combination of the two guarantee Marslender to be an asset to any food and beverage company.

 

 

Seth Fleenor
(Troutdale Dining Room)

 

A graduate of Southeast Culinary College, Chef Seth spent many of his first years in the kitchen working at both the Troutdale Bistro and the Troutdale Dining Room.

 

Currently back from a year working in Charleston,SC , he is back at Troutdale Dining Room as Executive Chef.  From years of growing up on a farm outside Nashville,TN, Seth firmly believes in using local farmers and the wonderful local produce in this region. In his own words, his approach to cooking is “local Appalachian flavours, in a perfected fine dining package.”