Anthony Ploof has been appointed Executive Chef at The Tennessean
Anthony Ploof, the new executive chef for THE TENNESSEAN Personal Luxury Hotel, brings 15 years of culinary excellence to its kitchen, including serving as top chef at a luxury resort and spa in Vermont.
As chef de cuisine at The Essex Resort & Spa, Ploof developed menus for two on-site restaurants, as well as banquets and catering for the resort's farm-to-table concept. He also served as director of the resort's Cook Academy, which offers culinary classes for leisure and corporate guests. The Essex, a Wine Spectator's Restaurant Awards winner, is located in Essex, Vermont.
Ploof earned a bachelor's degree in professional studies, hotel and restaurant management and an associate degree in hospitality management from Champlain College in Burlington, Vermont. He also earned an associate degree in culinary arts from The Culinary Institute of America in Hyde Park, New York.
Prior to joining THE TENNESSEAN Personal Luxury Hotel, Ploof served as executive chef at Dollywood's DreamMore Resort and Spa in Pigeon Forge, where he oversaw all dining operations.
