Brandon Veitch has been appointed as Executive Chef at Eagle Ridge Resort and Spa
Eagle Ridge Resort & Spa in Galena announced today that acclaimed chef Brandon Veitch has joined the award-winning resort as executive chef, bringing his nationally recognized culinary talent and fine dining expertise to one of the Midwest's premier resort destinations.
As executive chef, Veitch will oversee culinary operations throughout Eagle Ridge Resort & Spa, including menu development, dining experiences, banquets, weddings, special events, and seasonal programming across the property.
Veitch brings an impressive culinary background spanning luxury hotels, fine dining restaurants, and destination resorts. Most recently, he served as executive chef at Edge by Goldmoor Inn in Galena, where he helped elevate the restaurant into one of the region's top dining destinations known for innovative seasonal cuisine and refined presentations.
Prior to that role, Veitch spent more than five years at The Peninsula Chicago, where he worked his way from lead cook to chef de cuisine at the five-star luxury hotel. His culinary experience also includes roles at The Langham Chicago, Radisson Blu Chicago, and private chef positions in California.
Throughout his career, Veitch has earned recognition for both his technical skill and creative approach to cuisine. His accomplishments include maintaining the #1 restaurant ranking in Galena, appearances on WGN and FOX cooking segments, and a nomination for San Pellegrino's Best Sous Chef 30 Under 30.
A graduate of Kendall College's culinary program and Roosevelt University's hospitality management program, Veitch is known for crafting elevated seasonal menus rooted in technique, local ingredients, and approachable luxury dining.
For more information on Eagle Ridge Resort & Spa, visit www.eagleridge.com.