Resort Food Executive Committee

John De Beus, A.A.C.

Pinehurst Resort

John De Beus

Date of Birth: Unknown

Place of Birth: Netherlands

Deceased: Yes (Honored as a "Deceased Member" at ACF's Fellows Meeting, July 23, 2011)

Joined RFEC: 1975

RFEC Medallion Number: None

More About John De Beus

December 12, 1980
Excerpt From "The Salemite" - Newspaper of Salem College located in Winston-Salem, NC

A major attraction in the complex, The Salem Cotton Company, a restaurant, will occupy the central mill building. The restaurant will seat 250 and include five areas for elegant food and beverage service. The entry way, bar, and mezzanine will overlook one unique dining area - a former boiler room. The iron boiler facings will remain as a "sculptural element". Other dining areas include a glassed- in "greenhouse" (a former coal bin), an atrium, an open courtyard, and an intimate dining area with individual eating rooms. The developers have signed five-star chef John De Beus for the Salem Cotton Company. De Beus, a native of the Netherlands, is now executive chef at the Pinehurst Inc. resort in North Carolina. He has previously served as executive chef at the Tropicana Hotel in Las Vegas, The Cloisters Hotel at Sea Island, Ga., and the Polynesian Resort Hotel at Walt Disney World, Fla. De Beus describes the foods as "semi-continental and a cross-section of American and local fares."

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1975 - Mauna Kea Hotel