The Greenbrier proudly announces that its Executive Chef Richard Rosendale won the prestigious Bocuse d'Or USA Finals, held January 29, 2012, at The Culinary Institute of America in Hyde Park, NY. A tremendous achievement, Chef Rosendale will now represent the United States at the 2013 Bocuse d'Or in Lyon, France (January 29-30, 2013), where he will be joined by his commis (assistant) Corey Siegel.
The Greenbrier's excellence is perhaps best defined by our dining experiences offering thirteen unique restaurants, cafés and lounges each demonstrating superlative standards in the culinary arts. Regardless of venue or menu, every meal at The Greenbrier is truly exquisite.
The iconic Main Dining Room is the epitome of Greenbrier cuisine in an elegant setting; a timeless classic featuring southern and French-inspired dishes. Draper's has been re-imagined with new dishes and flavors while keeping with Greenbrier traditions and providing a casual and convenient setting located next to the Casino Club.
Recently, we've expanded our dining options with fresh sushi and Pacific Rim specialties at In-Fusion and authentic, mouthwatering Italian fare at The Forum. Wagyu beef, fresh seafood, aged prime cuts and tableside-prepared Bananas Foster are the featured stars of our premier steakhouse, Prime 44 West. Other options include Sam Snead's at the Golf Club, Slammin' Sammy's and Café Carleton. And dessert is no exception. Executive Pastry Chef Jean-Francois Suteau has elevated the resort's delicacies in all venues with his passion and extensive background.
In 2009, we took farm-to-table quality to the next level with the introduction of The Greenbrier Farm. The 40-acre farm raises nearly all of the produce for The Greenbrier Restaurant Collection in season including 60+ varieties of fruits and vegetables.
Our experienced and diverse culinary brigade is led by Executive Chef and Director of Food & Beverage Rich Rosendale, CMC. Chef Rosendale is one of 66 Certified Master Chefs in the United States and brings impeccable flavors to our timeless menus.
The Greenbrier welcomes non-registered guests for any occasion. If you're joining us for dinner, we strongly suggest advance reservations. For reservations, please call 1-855-729-3778.
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James Monroe visited White Sulphur Springs with his wife in August 1815 while he was Secretary of State. His physician ordered him to “take the waters” to regain his health.
Ulysses S. Grant visited White Sulphur Springs in 1874. It was a brief visit early in the season as he was traveling west by railroad.
Woodrow Wilson spent his Easter vacation in April 1914 at The Greenbrier. He played golf on the Old White Course. He also divided his December 1915 honeymoon with Edith Bolling Galt between The Greenbrier and The Homestead.
William Howard Taft vacationed at White Sulphur Springs during his 1908 campaign for the presidency. He was feted at a grand ball in the ballroom of the Old White Hotel.
Dwight D. Eisenhower hosted the North American Summit Conference at The Greenbrier March 26-28, 1956. He was also at the resort three times in World War II when The Greenbrier was used as an Army hospital. Once he was admitted as a patient and the other times he was here with Mrs. Eisenhower for rest and relaxation.