The AAA Four-Diamond Grand Geneva Resort & Spa today announced the recent promotion of Michael Sawin to the position of Executive Chef. Chef Sawin originally began working at the resort as a sous chef in 2009, after spending over three decades in the hospitality industry. In his new position, Sawin will direct the daily culinary operations of the Grand Geneva Resort’s nine restaurants, including the award-winning Geneva ChopHouse Restaurant and Ristoranté Brissago.
“I’m very excited to step into this new post as Executive Chef at the Grand Geneva, ” says Sawin. “It’s been a great environment to work in over these last few years.” As the new executive chef, Sawin plans to expand the resort’s on-site vegetable and herb garden, supplying all of the restaurants with an increased bounty of seasonal favorites. In the months to come, guests can look forward to enjoying hand-picked tomatoes, corn, beans, peppers, and a variety of other locally-produced offerings. Sawin also hopes to bring diners even closer to their food by hosting outdoor garden dinners this coming summer “Ultimately, my goal is to give each guest a unique and memorable dining experience, focusing on flavorful dishes and exceptional service.”
For more information on Chef Michael Sawin, the Grand Geneva Resort & Spa’s dining establishments,or to make reservations, visit www.grandgeneva.com or call 262.248.8811.
About Michael Sawin
Growing up in suburban Chicago, many of Chef Michael Sawin’s early childhood memories revolve around food. “My parents made a lot of things from scratch,” remembers Sawin. “We even went apple-picking at a local orchard to make our pies.” In addition to being an intrepid Boy Scout, a young Sawin liked to pass the time by watching cooking shows, like “The Galloping Gourmet” hosted by Graham Kerr, allowing his love of food to blossom further.
In high school, Sawin parlayed his childhood interest in culinary pursuits into his first hospitality industry job working at a local food court. Here, he learned the basics of the kitchen before enrolling into the Culinary Institute of America in Hyde Park, New York. Upon graduation, Sawin returned to his home state of Illinois and began working with local legend Chef Bernard Cretier at Le Vichyssois. “Chef Cretier was a true mentor of mine. He taught me classic French cuisine, allowing me to prep during the day and work the line at night.” From Le Vichyssois, Sawin took his French-influenced experience – and esteemed recommendation from Cretier – to his next role, working under the renowned Chef Jean Banchet at his Wheeling, IL restaurant, Le Francais.
Next on his culinary resume, Sawin served as the executive chef at Wyndham Northwest in Itasca, IL, before taking the reins of the food and beverage program at the Wyndham Sugar Bay resort in the Virgin Islands. In 2009, Sawin returned from his tropical local to join the culinary team at the Grand Geneva Resort & Spa as a sous chef. In December 2011, Chef Sawin was promoted to his current position as Executive Chef. Sawin will direct the daily culinary operations for the Grand Geneva Resort’s nine restaurants including the resort’s award-winning Geneva ChopHouse Restaurant and Ristoranté Brissago. When he’s not working in the kitchen, Sawin enjoys spending time with his wife and pursuing his outdoor interests including hunting and boating.
About Grand Geneva Resort & Spa
Grand Geneva Resort & Spa is an award-winning all-seasons resort set on 1,300 acres in the legendary southeastern Wisconsin community of Lake Geneva, just 90 minutes from Chicago and 50 minutes from Milwaukee. The property features 355 guest rooms; WELL Spa + Salon; two championship 18-hole golf courses; The Mountain Top, a three-chair/18-run ski and snowboard facility; 62,000 square feet of meeting and convention space; three restaurants; and a 4,100-square-foot executive airport.
Grand Geneva recently completed property-wide renovations, which included improvements to all guest accommodations, the outdoor pool deck and WELL Spa + Salon, and the addition of Embers Terrace, an outdoor fireplace experience.
Additional accommodations on property include the family-friendly Timber Ridge Lodge, featuring the 50,000-square-foot Moose Mountain Falls indoor/outdoor waterpark, 3,600-square-foot arcade, 3,500-square foot ballroom, and family barbecue restaurant. For more information or reservations, call toll free (800) 558-3417 or visit www.grandgeneva.com.
About Marcus Hotels & Resorts
Marcus Hotels & Resorts, a division of The Marcus Corporation (NYSE: MCS), owns or manages 18 hotels, resorts and other properties in nine states. A force in the hospitality industry, Marcus Hotels & Resorts provides expertise in management, development and historical renovations. The company’s portfolio includes a wide variety of properties including city-center meeting hotels, upscale resorts and branded first-class hotels. For more information visit: www.marcushotels.com.