Todd Sicolo, Executive Chef
Executive Chef, Todd Sicolo received his education at the Culinary Institute of America in Hyde Park, New York, and began with us during Centennial Year. Sicolo was most recently the Executive Chef at Royal Palms Resort in Phoenix, and held top culinary positions at upscale hotels and resorts, including the Arizona Biltmore Resort and Spa in Phoenix; Boca Raton Resort and Spa; Anthem & Sun City Country Clubs in Henderson, Nevada; Bellagio Resort and Casino in Las Vegas; Rosewood Little Dix Bay on Virgin Gorda, B.V.I.; and La Costa Resort and Spa in Carlsbad, California.Born and raised in Highland, New York, Sicolo earned his Culinary Degree from CIA in 1988.
Erik Baker, Executive Sous Chef
Chef Erik Baker grew up outside of Baltimore, MD, where his passion for cooking began while taking extra high school credits at the local vocational school. When he decided to persue a culinary career, he was fortunate to begin working under Rudy Speckamp, a Certified Master Chef and Captain of the 1988 USA gold medal-winning culinary Olympic team. Erik continued working there while attending culinary school at Baltimore International College. Chef Baker also spent 3 years in the #1 culinary apprenticeship program in the United States at The Greenbrier, in White Sulphur Springs, WV. While there, he studied under another Certified Master Chef, Peter Timmins, and focused on ice carving, competition work and even assisted the #1 qualifier in the Culinary Olympic tryouts and 2013 bocuse d’or representative. Erik was also included in a documentary about The Greenbrier apprenticeship which was featured on Food Network® and was one of only seven graduates in his class that year.
Upon leaving the Greenbrier, Chef Baker moved to Naples, FL. There he spent two years at the Ritz Carlton Beach Resort under Certified Master Chef John Johnstone. Afterwards, Chef Baker accepted a position with the Waldorf Astoria, Naples. There he held many positions, concluding with the position of Executive Banquet Chef overseeing a staff of 70. While working in Naples, Chef Baker also helped to open two brand new hotels, the first being the Hilton Orlando Convention Center and the second was the very first Waldorf Astoria outside of New York City. Chef Baker was also called upon to be the interim Executive Chef at the Sundial Beach resort on Sanibel Island Florida and for the Conrad hotel in Miami.
Chef Baker joined The Grove Park Inn Resort & Spa in January 2011, where he began as the Banquets Chef de Cuisine. Currently, Chef Baker holds the position of Executive Sous Chef. His role within the Food & Beverage department includes overseeing a combined staff of 300 people and developing the overall Food & Beverage division. He is also instrumental with planning and creating custom events with the clients directly.
Bill Mammes, Sunset Terrace
Chef William Mammes was born and raised in Massapequa, New York and his spent summers upstate where his culinary passion ignited. His grandmother was a huge influence introducing him to homegrown food from her garden, and educating him on the benefits of flavor of fresh local produce. He graduated with honors from the Culinary Institute of America in New York City in 1997. Mammes theserved as a cook at Riveria in Atlanta and then at The Ritz-Carlton, Buckhead’s five star, five diamond restaurant, The Dining Room. In 2002, he served as the Sous Chef at Victor’s, the signature restaurant of The Ritz-Carlton in New Orleans and helped the restaurant earn a AAA Five Diamond Award. In 2003, Mammes relocated to Las Vegas, where he was the opening Sous Chef at Hubert Keller’s Fleur de Lys. He returned to Long Island in 2005 with his wife to start a family and took the role of Sous Chef for the Maidstone Club in East Hampton and then became the Executive Chef at Indian Wells Tavern in Amagansett. In May 2009 William and his wife opened Rugosa in East Hampton, New York and then in March of 2012 joined The Grove Park in as Chef de Cuisine of the Sunset Terrace.
Jake Schmidt, The Blue Ridge Dining Room
Chef Jake Schmidt attended the Culinary School at Kendall College in Evanston, Illinois where he graduated in 1998 with an Associates Degree in Culinary Arts. Upon graduation, Chef Jake excelled in the private club sector of the industry. He worked at many exclusive country clubs in the Chicago suburbs including the Sous, Banquet and Executive Sous Chef positions at both Exmoor Country Club and Onwentsia Club. In 2007 Jake became the Executive Sous Chef at The Signature Room at the 95th located atop the John Hancock Center in downtown Chicago. The Signature Room is world renowned for its incredible views, food and service. In late September of 2011, Jake happily accepted the position of Chef de Cuisine of the Blue Ridge Dining Room at the Grove Park Inn.