Resort Food Executive Committee
Chef Brent Wertz

Brent Wertz, C.E.C., A.A.C.

Past RFEC President

About Brent Wertz: Chef Brent E. Wertz is currently the Managing Director of Food and Beverage for Hershey Entertainment and Resorts Company.

Chef Wertz, joined Nemacolin Woodlands Resort as Vice President of Food and Beverage and Executive Chef in March of 2010. Nemacolin Woodlands Resort was recognized as the sole new property worldwide in 2010 to receive the Forbes 5 star. In addition, it was announced in 2011 that Aqueous is one of only nine establishments worldwide to be added to the list of 4 Star, 4 diamond rated restaurants. There are 54 hotels designated as Forbes Five Star, but only 6 resorts in the world boast Forbes Five Star ratings in both the lodging (Falling Rock) and dining (Lautrec) categories.

Chef Wertz came to Farmington from Kingsmill Resort & Spa where he had been the Vice President of Food and Beverage since 2002. In 1987, Brent graduated from The Culinary Institute of America with high honors and brings more than two decades of experience in multi-regional cuisine to Nemacolin guests. Chef Wertz is a Certified Executive Chef and Member of the American Academy of Chefs, honor roll of the American Culinary Federation ("ACF").

At Nemacolin Woodlands Resort, Chef Wertz oversaw the culinary experience of fourteen food and beverage outlets including the Five Star, Five Diamond Lautrec. Guests experience his creative culinary talents and unparalleled enthusiasm for everything delicious.

Chef Wertz began his culinary career at the Century Plaza Hotel (Five Star) in Century City, California. From there, he joined the Arizona Biltmore (Five Star, Five Diamond) and later took charge of the gourmet dining room, Latilla, at the Boulders Resort (Five Star) in Carefree, Arizona.

Moving eastward to the Equinox Resort and Spa (Four Star, Four Diamond) in Manchester, Vermont, Chef Wertz explored new directions in the culinary arts as Executive Sous Chef. A short stint at Equinox's sister resort at the Gleneagles Hotel in Scotland (Three Michelin Star), further increased Chef Wertz's exposure to new culinary trends. Accepting a position at the world-renowned Tidewater Inn in eastern Maryland as Corporate Chef/Food and Beverage Director allowed Chef Wertz to diversify and hone his talents. He then joined Mohonk Mountain House in New York where he guided his culinary team to win numerous Societe Culinaire Philanthropique awards including three Best-of-Show, 17 Gold, five Silver, three Bronze, and five Honorable Mentions.

His culinary feats include fulfilling the role as the key consultant for the first ever Anheuser-Busch cookbook "Great Food Great Beer" contributing his knowledge of beer recipes as well as food and beer pairing. He also introduced trendy beer-pairing dinners, showcasing these pairings all over the United States and Europe.

In addition, Wertz created a line of Budweiser Genuine Sauces that include BUD Barbeque and Beechwood Smoked Barbecue sauces, Basting Sauce and a special wing sauce. He also developed a signature line of sauces and seasonings that includes Eagles Bull Basting Brew (steak sauce), Kingsmill House Vinaigrette, Marina Munchin' Madness (salsa) and Rocchina's Red Sauce available at gourmet shops.

Chef Wertz has been featured in the PBS special "Historic Chefs of America," a sequel to the PBS series "Historic Hotels of America," "Thrill to Grill" chef series, and several episodes of the Food Channel's "Follow that Food." He has also been featured in major daily newspapers, publications and magazines as well as countless television and radio visits touting his beer and food pairing culinary acclaim.

Brent Wertz
Chef Brent Wertz