The Grand and Embassy Suites Baltimore-Inner Harbor today announced that Jason Drysdale has been named Executive Chef. Drysdale brings over two decades of experience in the hospitality industry, most recently serving as a Consultant at Notch 8 in Jamesville, New York.
Drysdale, a native of Western Australia, has over twenty years of experience in the restaurant and hospitality industries, previously as a Consultant, a Director of Culinary Operations, Corporate Executive Chef, and Manager of Culinary Operations. He was named Syracuse’s “Chef of the Year” in 2013.
Drysdale comes to Charm City from Notch 8, where he was a Consultant, using his talents as a world-renowned chef and culinary expert, and will bring this success to the Grand Historic Venue and the Embassy Suites Hotel. Previously he was the Director of Culinary Operations at Oneida Indian Nation’s Turning Stone Resort Casino, where he was responsible for the resort’s kitchens and food quality as well as the training and development of the culinary staff.
His hospitality experience started with a nearly ten year position with Norwegian Cruise Line. Starting as an Executive Chef for over three years, Drysdale worked on a number of ships within Norwegian Cruise Line. He then moved up the ranks to become the Corporate Culinary Trainer, a position that he held for over two years. He was then the Manager of Culinary Operations for one year and then became the Corporate Executive Chef for over two years.
Located in Baltimore, Md., The Grand began as the Grand Lodge of Maryland Masonic Temple in 1886, and was refurbished in the early 2000s. The five story venue reflects an era when careful design and skilled craftsmanship were held in high esteem. The Grand hosts weddings, meetings and events in 19 different banquet halls, and offers on site catering. For more information, call 410-685-7777 or visit http://www.thegrandbaltimore.