Sanderling Welcomes New Food and Beverage Director and Executive Chef

Sanderling Resort, the only AAA Four Diamond property set on the shores of the Outer Banks, announced the appointment of Food & Beverage Director and Executive Chef, Brian Riddle. With more than 33 years of industry experience in luxury hotels, resorts and restaurants, Chef Riddle will take the helm of Sanderling Resort’s culinary programming and team, overseeing all facets of resort food and beverage operations including the AAA Four Diamond Kimball’s Kitchen, Lifesaving Station, Sandbar, Beach House Bar and catering operations.

“We’re thrilled to have Chef Riddle on board as our new F&B Director and Executive Chef,” says Dick McAuliffe, general manager of Sanderling Resort. “He brings a fresh culinary approach, passion for local sustainability and inspiring cooking philosophy that lends itself to our commitment to providing guest with an unforgettable experience.” 

The culinary revamp will begin, as it should, in the kitchen. Chef Riddle will unveil new menus, artisanal partnerships with local farmers and purveyors and add an imaginative twist to existing favorites, creating a distinctive personality for each of the resort’s dining outlets.

Kimball’s Kitchen—Renowned for its breathtaking sunset views of the Currituck Sound, Kimball’s Kitchen is the resort’s fine dining room which pays homage to the region’s rich history. Chef Riddle’s primary focus will be to continue offering the region’s most elevated meat and seafood programs. A firm believer in using only the freshest of ingredients, Riddle is committed to partnering with local fishermen and farmers who have perfected their craft. Chef Riddle will also work to further enrich the restaurants award-winning wine collection, adding selections will pair effortlessly with popular dinner entrées.

Lifesaving Station—Embracing the casual and coastal experience at Lifesaving Station, Chef Riddle will work to infuse menu offerings with the bold and craveable flavors that make Southern comfort food so approachable and appetizing. Partnering with more local breweries, Riddle will continue to build out the resort’s extensive beer selection, finding new hops for guests to enjoy including craft favorites such as Weeping Radish, Natty Greene, Mother Earth and Highland Gaelic.

Sandbar—With service to the resort's Beach House Deck and pools, Sandbar will receive special attention as Chef Riddle concocts fun frozen cocktails including the Frozen Mojito and Watermelon Breeze, to match the beachy and sun-soaked vibe of the more casual ocean-side eatery. With Riddle’s introduction of Peel & Eat Shrimp, guests can now snack on fresh and local shrimp—available only on the days when the mornings local catch include shrimp.

Beach House Bar—With a deep love for the Bourbon culture developed while working with master distillers on Kentucky’s Urban Bourbon Trail, Chef Riddle will unveil an exciting new spirits program at the Beach House Bar. A collection of 22 premium bourbon selections will pay homage to the complex spirit, ranging from the sweetness of Makers Mark; full-bodied Woodford Reserve; an array of wheat and rye varieties and a few rare editions.

“As executive chef, I am very much looking forward to sharing my passion for cooking with Sanderling guests,” says Chef Riddle. “It’s my goal to provide a culinary experience that leaves our guests with cherished memories.”

Before joining the Sanderling team, Riddle was the Executive Chef at Omni William Penn Hotel in Pittsburgh. Prior to that, he was at Galt House Hotel and Suites in Kentucky for 11 years. There, he was charged with supervising all culinary operations for the property, daily overseeing of eight restaurants and lounges, designing of several new kitchens and food retail outlets and maintaining quality of food and guest satisfaction. Before his tenure at Galt House, Riddle was Executive Chef at Masterpiece Creations/Center Plate where he was responsible for the management of five luxury suite and convention venues. He also held chef positions at Hyatt Regency Hotel in Louisville and Grand Hyatt in Washington D.C., among others. When he is not in the kitchen, Chef Riddle enjoys sailing, scuba diving, Harley Davidson motorcycles and horseback riding.

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