Paul D’Amelio has been appointed Executive Chef at The Boar’s Head
D'Amelio joined the culinary team at Boar's Head in August 2018 and was promoted to Executed Chef in December 2019. In his new role, he will manage all operations related to the culinary department, including menu development and staff and manager training.
First introduced to cooking by his mother, D'Amelio was immediately hooked as early as age four. As a teen, he worked at his family's restaurant in Spring Hill, Florida, which led him to pursue the hospitality program at Johnson and Wales in Miami. Prior to joining Boar's Head Resort, D'Amelio was the Sous Chef at Glenmore Country Club. D'Amelio currently resides in Charlottesville.
