BIOGRAPHIES

PETER GRILLS
Director of Food & Beverage
Ballantyne Resort

With a career in the hospitality field spanning over twenty-five years, Peter Grills brings a wealth of both independent restaurants and hotel experience to Ballantyne Resort.

Based in Charlotte, Grills joined the Resort in August of 2006 and is responsible for all Food & Beverage operations, including the opening of the greatly anticipated Gallery Restaurant, as well as the other outlets, kitchen, banquets and in-room dining. In addition, Grills has put together one of the finest collections of whiskeys and single malt scotches in all of North Carolina; this, in conjunction with the opening of the new restaurant and bar will enhance the upscale dining experience in Charlotte.

Prior to joining Ballantyne Resort, Grills served as the Food and Beverage Director for Bank of America Corporate Dining managed by the Compass Group. In this capacity, Grills was responsible for the reopening of a newly renovated facility and hired and trained opening management and hourly teams, as well as overseeing the banks dining rooms in Washington, DC.

Prior to that, Grills served as the Director of Operations for Cornerstone Management and Consulting from 1999 to 2004. In this position, Grills was responsible for operations and the hotel consulting group with ownership of properties to include one sixtyblue, Michael Jordan’s Steakhouse in Connecticut, and Michael Jordan’s Steakhouse in DC. In addition, Grills managed contracts with a private club and consultants to hotel companies to include W Hotels in Chicago and Mexico City, and he was directly responsible for the restaurants in the W Chicago City Center, W Chicago Lakeshore and the new W Mexico City.

From 1997 to 1999, Grills was the Director of Operations for Kramer and Eugene’s in Concord, NC. Before that, Grills worked as the Regional General Manager for Morton’s of Chicago from 1994-1997.

Prior to that, Grills served as the Regional Corporate Supervisor for Ala Carte Entertainment, in which he was responsible for all aspects of marketing and sales of nine high volume nightclub and restaurants from 1991 to 1994.

In 1991, Grills worked as General Manager for the Arlington Race Track managed by the Levy Organization in Chicago. Before that, Grills was the General Manager for Ala Carte Entertainment from 1989-1991.

From 1984 to 1989, Grills worked as the General Manager for Printers Row, an award-winning restaurant in Chicago.

A native of Mystic, Connecticut, Grills is a graduate of the University of Connecticut.

KIRK GILBERT
Executive Chef
Ballantyne Resort

Kirk Gilbert was named Executive Chef, Ballantyne Resort in January 2006.

Chef Gilbert, a native of Cleveland, Ohio, oversees the daily culinary operations of the Ballantyne Resort and Spa in Charlotte, North Carolina, including the highly anticipated Gallery Restaurant and bar, as well as ensuring the highest level of quality and consistency for the resort’s social, holiday and conference events. Gilbert manages a culinary staff of 39 professionals, a stewarding team of 12, and the purchasing and receiving team.

Prior to joining Ballantyne Resort, Gilbert worked throughout the U.S. and Virgin Islands to include the Bitter End Yacht Club in the British Virgin Islands. At this property, Gilbert served as the Executive Sous Chef, organizing such events as the Pro AM yacht regatta and overseeing the boutique resort’s numerous dining venues. From 2003 to 2005, Gilbert was the Executive Sous Chef for the Sea Island Company, where the 2004 G8 summit was hosted. In this position, Gilbert had the honor of overseeing all of the world media’s food service events and assisted with the special meals for the eight world leaders.

From 1995 to 2002, Gilbert worked for the Ritz Carlton Hotel Company, where he discovered his passion for the culinary arts and luxury hospitality. While at the Ritz Carlton, Gilbert held numerous positions such as Chef de Cuisine of the café 4750 at the Ritz Carlton Amelia Island; Banquet Chef at the Ritz Carlton Sarasota; and Culinary Standards and Philosophy Trainer for the Ritz Carlton St. Thomas, all the while working under some of the top chefs in the world.

To highlight his career in 2006, Gilbert served as the Executive Chef in charge of all the special events affiliated with the world premiere of the Disney/Pixar movie Cars. In addition, Gilbert also assisted his brother Chef Kenneth Gilbert in 2006 and 1999 dinners at the renowned James Beard House in New York City.

J. KELLY MORROW
Chef de Cuisine
Gallery Restaurant

With more than ten years of culinary experience, Joseph Kelly Morrow brings a wealth of knowledge and creativity to Gallery Restaurant. Morrow joined Gallery Restaurant as the Chef de Cuisine in February. Morrow’s responsibilities include managing the kitchen staff, ensuring all procedures are completed with the highest standards and providing optimum service to all diners.

Prior to joining Gallery Restaurant, Morrow held Saucier Chef and Poissonier Chef roles at the number one Zagat-rated restaurant in Philadelphia, Fountain Restaurant at the Four Seasons. In these capacities, Morrow learned from all the chefs at the Four Seasons and gained extensive experience with diverse seafood dishes and sauces.

Before that, Morrow served as an apprentice to celebrated Chef Tony Clark, named one of Food & Wine Magazine’s 10 Best New Chefs in 1997. Under Clark’s influence, Morrow helped prepare exquisite spreads and course dinners for the most discriminating of guests.

From 2000 to 2001, Morrow worked under award-winning Chef Bruce Lim, as a Sous Chef at Cibolette and as a Saucier Chef at Susanna Foo Chinese Cuisine, both in Philadelphia.

In addition to offering an eclectic variety of dishes on the menus at Gallery Restaurant, Morrow is open to customizing meals based on diners’ requests. Morrow resides in Charlotte with his wife and young daughter, who continue to inspire him everyday.

JOHN APPLEGETT
Pastry Chef
Ballantyne Resort

John Applegett was named Pastry Chef at Ballantyne Resort in April of 2007 and oversees a full-time staff of five. He has more than twenty years in the Industry, mainly in the Washington DC area. He has an extensive background in desserts, wedding cakes, ice creams and chocolates. In addition to overseeing the production of desserts for resort functions, he is also responsible for implementing both the desserts and the house made artisan breads for the Gallery Restaurant.

Prior to his position at Ballantyne, Applegett worked as Pastry Chef at Lansdowne Resort in Leesburg, Virginia, one of the top resorts in the DC area.

From 1995 through 2003, Applegett served as the Pastry Chef at the exclusive Metropolitan Club of Washington DC. The Metropolitan Club has been in existence since the 1860’s and serves as a social club for Washington DC’s power elite.

From 1992 to 1995, Applegett honed his craft as the assistant Pastry Chef at the ANA hotel in the Georgetown area of Washington DC.

Prior to that, Chef Applegett served as the Assistant Pastry Chef at Washington’s prestigious Hay-Adams Hotel. The hotel is one block from the White House and is a member of The Historic Hotels of America.

Applegett is a 1987 graduate of Baltimore’s International Culinary Arts Institute, and holds two AA degrees in cooking and baking.

Applegett lives with his wife in historic Waxhaw, North Carolina.

FABIEN DUQUESNE
Assistant Food and Beverage Director
Gallery Restaurant

Fabien Duquesne offers a colorful background in the service industry, in addition to being fluent in four languages. Fabien was named Assistant Food and Beverage Director, Gallery Restaurant in January 2007. His responsibilities include managing and operating Gallery Restaurant during dinner service, ensuring quality and high maintaining service standards, and assisting his colleagues for the other F&B outlets.

Before joining Gallery Restaurant, he served as the General Manager for Patou French Bistro in Charlotte, NC. In this role, Fabien oversaw all departments, including training, schedules, finances and budgets, as well as menus, wine lists and promotion and coordination of all events.

In 2004 and 2005, Fabien was the General Manager for Bentley’s On 27, where he supervised the opening of the new restaurant. He managed the entire operation, as well as trained the staff in restaurant techniques such as decoupage and flambage on gueridon.

Prior to that, he worked in Killarney, Ireland for more than 2 years, as a Senior Manager for the Gleneagle Hotel (3rd biggest Irish hotel). In this capacity, Fabien assisted the Manager Directors in overseeing food and beverage needs for banquets and conferences, as well as managing the A la carte restaurant. He was also responsible for implementing “Ireland’s Best” training program and received an award for excellence in customer service.

Fabien has received several degrees and certifications over the years, including a Hotel and Management degree from the VATEL Institute in Paris and Cornell University in Ithaca, NY.

In addition, Fabine worked on Celebrity Cruise Lines as Assistant Food Manager Officer and managed private Country Clubs in Paris. During his time in the army, Fabien served as the Private Maitre’D for the French President and the Minister of Defense.

In his spare time, Fabien has been a scuba diving instructor for more than 12 years and considers teaching as one of his strengths. In addition, he has practiced Judo for 18 years (six years as a member of the French national team).