Chris BrowneChef Browne's 25-plus years of experience in high volume culinary operations for the hospitality business is an ideal fit for the Lodge's diverse and ever-expanding food and beverage program. One of his first assignments will be working with the Lodge's food and beverage team to develop a creative new summer menu for Kanu and the Kanu Lounge, as well as to enhance the food and beverage offerings currently available on the Lodge's outdoor terrace, at the pool and in its two popular lean to's, as well as to reassess the casual fare offered at the Lodge's exclusive lakefront beach area, The Canoe Club. Additionally, the Lodge has an impressive schedule of weddings, corporate meetings, family reunions and other events booked for the spring, summer and fall seasons and Chef Browne will review and evaluate the Lodge's menu offerings for each event category. At the start of his career, Chef Browne received classical culinary training at Paris' famous Maxim's restaurant under world-renowned Chef Daniel Viger. When Viger was tapped to be the Executive Chef at New York City's Waldorf Astoria Hotel, he asked Chef Browne to join him. The famed Waldorf Astoria was an important step in Chef Browne's highly respected, long-term career in the hospitality industry. In previous roles, Chef Browne worked for the Ritz-Carlton Hotel Company for five years and in a variety of culinary roles. He also served as Executive Chef and Director of Food and Beverage at the AAA Four Diamond Canterbury Hotel in Indianapolis, IN. Earlier in his career, he served as the Banquet Chef at the Paris Hotel in Las Vegas. Equally impressive is Chef Browne's background in overseeing high volume food and beverage operations. For example, he formerly served as the Executive Chef for the RCA Dome at the Indianapolis Convention Center and most recently he held the position of Executive Chef and Director of Food and Beverage for Gaylord Hotels, Opryland located in Nashville, TN, where the gross food and beverage revenues in 2009 exceeded $12 million.