EXECUTIVE CHEF JOHN BILLINGS RETURNS TO EAGLEWOOD RESORT & SPA

 Executive Chef John Billings, CEC, has returned to Eaglewood Resort & Spa.  Since leaving this position three years ago, Chef Billings opened his own restaurant, Monte’s Steak House in Faribault, Minn.  Cooking on a charcoal grill in an open kitchen in an 1854 warehouse, Chef Billing’s restaurant served steaks, seafood and all American classics.  After a successful opening, Chef Billings sold his interest to return to his hotel roots.
As executive chef and assistant food & beverage director he is responsible for all culinary activities including the property’s extensive catering and meeting business, as well as overseeing Burnham’s, the property’s signature restaurant and Prairie River, the relaxed dining venue.  
Chef Billings has passion, vision and creativity with menu writing and seasonal fare that feed the body and the mind.   His innovative creations and healthy alternatives with interactive opportunities, Chef John Billings sets the standard within Benchmark for culinary delights.
 An industry veteran, Chef Billings has more than 25 years of experience in building and leading culinary operations for fine dining, banquet and catering services. 

 

A leader in his field, Chef Billings has been honored for his outstanding work by numerous professional organizations.  He is a Certified Executive Chef and was named: American Culinary Federation Chapter Chef of the Year for 1997 and 2001; and Best of Show, Geneva Executive Club Annual Food Competition.  He has also received six Gold Medals, four Silver Medals and two Bronze Medals in honor of his culinary talents from Arklatex Culinary Salon, Lafayette Culinary Salon and Baton Rouge Culinary Salon.     

 
Chef Billings is originally from Devil’s Lake, N.D., but now lives in Lake Geneva, Wisc. with his family.