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From fresh local produce to delectable scrumptious presentations with an emphasis on seasonally derived food, a seasoned chef with French training is ready to deliver consummate tip-top quality to big and intimate events at Fairplex.
David C. Teig has been named complex executive chef for Fairplex and the Sheraton Fairplex hotel. Teig will relocate from New York to assume the responsibility of the Sheraton’s culinary operations. He will also work closely with Cornucopia Foods LLC, a company Fairplex established in 2004 to facilitate the culinary requirements for Fairplex’s extensive year-round events including the highly anticipated on-site Trade & Conference Center.
Teig has a long and impressive culinary history most recently as task force executive chef supporting Starwood branded properties, St. Regis, Westin, Sheraton and W Hotels. He previously was owner/operator of Salt City Roasters in Syracuse, New York and was responsible for all aspects of production and accounting. He also served as executive chef for The Craftsman Inn & Conference Center located in Fayetteville, New York. Serving as a chef in Cancale and Mougins, France are also on Teig’s impressive resume.
Teig is a graduate of Boston University’s School of Hospitality Administration and Plattsburgh State University, Hotel/Restaurant Management in Plattsburgh, New York. Joining Teig in California is his wife, Christy, and sons, Noah and Nathan.
The Sheraton Fairplex hotel boasts McKinley’s Bar & Grille and ballrooms and meeting space totaling 11,000 square-feet. Fairplex hosts 500 diverse events annually including the NHRA Winternationals and World Finals.
Visit fairplex.com for more information.
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