The Greenbrier, White Sulpher Springs
Chef Mengel originated from New Jersey, where he attended New York City Technical College in Brooklyn, graduating with an Associate degree in Hotel and Restaurant Management. Chef Mengel worked at Mountain Ridge Country Club as a cook under the tutoring of a French chef, while attending the college. He was awarded with the “Most Potential Executive Chef” in his class.
Chef Mengel entered the Greenbrier’s Culinary Apprenticeship Program in 1973, under the direction of Herman Rusch and graduated in 1976. During his apprenticeship he split his year between the prestigious Everglades Club in Palm Beach in Florida and the Greenbrier. Remaining on at the Greenbrier after graduation, he worked his way through the culinary ranks cooking throughout all the kitchens of the Greenbrier . He spent the first two winters after graduation on the west coast, cooking for a prestigious club on Siesta Key. Chef Mengel became Sous chef in 1983 and Executive Sous Chef in 1985. He maintained that title until 2009, when he then became Chef Administrator. He now is responsible for all the food purchases and coordinates the Greenbrier’s Chef Farm.
Chef Mengel’s culinary activities have included attending the nutritional cuisine course at the Culinary Institute of America (C.I.A.) in Hyde Park, New York. He has represented The Greenbrier at the S.O.S. (Share Our Strength) Taste of the Nation charity event. He has participated an annual event in Charleston, West Virginia, for the Hospitality and Travel Association.
For over a decade he has been coming to the The Ponte Vedra Inn and Club in Florida, representing The Greenbrier in “The Celebrity Chef’s event to benefit St Vincent’s Hospital Foundation since it originated. Chef Mengel has also been involved in the annual “Culinary Classic” event held at Stonewall Jackson Resort in Roanoke WV since its inception. This includes each participating chef preparing and serving their course for the final dinner. Chef Mengel is married, and has both a son and daughter.