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Executive Chef Bruce McVay... |
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Chef de Cuisine |
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Personal Chef Services |
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If you have ever attended an elegant wedding, your company’s awards banquet, or maybe even Operation Santa Claus at The Sagamore, chances are Chef McVay has cooked for you already! For the previous 13 years Chef Bruce McVay worked as the Banquet Chef at the 4 Diamond, Award-Winning Sagamore Resort. Chef McVay began his culinary career soon after graduating from Syracuse University’s School of Visual and Performing Arts. It turned out food was his favorite art medium. He worked for a variety of small hotels and restaurants in Syracuse and Rochester, New York before he started his career with Stouffer Hotels. At The Stouffer Rochester Plaza he started out as a line cook and quickly moved up the culinary ladder, holding positions such as Garde Manger Chef, Banquet Chef, Chef de Cuisine, Executive Sous Chef, Corporate Task Force Chef, and finally Executive Chef at The Stouffer Battle Creek Hotel in Battle Creek Michigan. Wishing to return to the North East he loves, he joined The Sagamore Culinary Staff as Banquet Chef. Chef McVay stayed with The Sagamore for 13 years, cooking for private banquet functions ranging from important coporate clients to charity galas to the most elaborate weddings in town. He left The Sagamore recently to pursue a more personal business that would take advantage of his culinary talents. |
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“As Executive Chef and Owner of Chef de Cuisine Personal Chef Services I am driven to exceed expectations. I explore all that food has to offer and look forward to sharing my passion and creativity with you. “ |
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Executive Chef Bruce McVay |
