John G. Wilderman, resident of The Wilderman Group, announced the appointment of Kermit W. Griffin as executive chef at the Richmond Hill City Center. Griffin, who earned his bachelors degree in hotel resort and tourism management from the University of South Carolina, brings more than 10 years of culinary experience to the position, having started his career as a saucier/sous chef at Germantown Cricket Club in Philadelphia.
As assistant production manager for the global food service management corporation, Sodexo at the Marine Recruit Depot in Parris Island, SC, Griffin, a Navy veteran, planned daily meals and supervised a team of 22 cooks and stewards in serving breakfast, lunch, and dinner daily for 1,200 personnel.
For four years, Griffin served as executive sous chef at the Beaufort Inn in Beaufort, S.C., and most recently as executive chef at the AAA four-Diamond Inn featured as one of the Top Ten Inns in America as rated by Conde Naste during his term as executive chef. Most recently, he has been chef de partie at the Crowne Plaza Hotel in Hilton Head, executive sous chef and executive chef at a fine-dining restaurant (winner of the James Beard award) and opening of the popular Bobby Joe’s on Dataw Island, S.C.
His experience includes overall responsibility for menu development and implementation, budgeting and cost controls, P&L statements, hiring and training of staff and the introduction of sustainable cooking programs.
A member of the Culinary Federation of America, Chef Griffin will be responsible for the culinary operations at Richmond Hill City Center.
He will be involved with clients in the design and preparation of personalized menus for weddings, receptions, private events and social gatherings at the multi-use facility’s 100-seat dining room.
As assistant production manager for the global food service management corporation, Sodexo at the Marine Recruit Depot in Parris Island, SC, Griffin, a Navy veteran, planned daily meals and supervised a team of 22 cooks and stewards in serving breakfast, lunch, and dinner daily for 1,200 personnel.
For four years, Griffin served as executive sous chef at the Beaufort Inn in Beaufort, S.C., and most recently as executive chef at the AAA four-Diamond Inn featured as one of the Top Ten Inns in America as rated by Conde Naste during his term as executive chef. Most recently, he has been chef de partie at the Crowne Plaza Hotel in Hilton Head, executive sous chef and executive chef at a fine-dining restaurant (winner of the James Beard award) and opening of the popular Bobby Joe’s on Dataw Island, S.C.
His experience includes overall responsibility for menu development and implementation, budgeting and cost controls, P&L statements, hiring and training of staff and the introduction of sustainable cooking programs.
A member of the Culinary Federation of America, Chef Griffin will be responsible for the culinary operations at Richmond Hill City Center.
He will be involved with clients in the design and preparation of personalized menus for weddings, receptions, private events and social gatherings at the multi-use facility’s 100-seat dining room.