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Mengel Steve has extensive culinary experience spanning several decades, primarily at The Greenbrier Resort where tenure began in March 1985 and continues to the present. As Chef Administrator and Food Purchaser, Mengel Steve is responsible for sourcing high-quality ingredients to support the resort's culinary excellence. Previous roles at The Greenbrier include Executive Sous Chef overseeing daily operations and staffing, and Sous Chef managing breakfast services and banquets. Earlier positions include Rounds Chef at The Everglades Club and Mountain Ridge Country Club, along with foundational training as an Apprentice Chef at The Greenbrier. Educational qualifications include a Culinary Arts degree from The Greenbrier Culinary Apprentice Program and an Associate degree in Hotel and Restaurant Management from New York City Technical College.