Chef Dennis Boitnott is an acclaimed chef and advocate for local foods. With over 25 years in the restaurant industry, he has worked in catering, lodging and restaurant locations all across the country, infusing them with innovative cuisine and a strong focus on sustainable farming practices and support of local farmers.
Most recently, Boitnott was Executive Chef at Sylvan Lake Lodge Resort, a seasonal hospitality property in Custer, South Dakota. Prior to that position, he was an independent consultant, specializing in restaurant concepts, menu development and culinary staff training.
In addition to the culinary awards Boitnott has received, including a gold medal in the American Hot Food Competition, he was selected as one of six chefs to attend the 2004 G-8 World Summit to organize cuisine and cook for the world leaders. Boitnott has also been honored as one of “America’s Top 2,000 Chefs” by Chefs in America.
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