Meet the Chefs
Executive Chef Andy Hampshire
From the time he was just a lad, Chef Andy was destined to be a man of great taste. At 15, he began his culinary career at the "The Bear's Head," a popular lodge and restaurant in Middlewich, England. That experience convinced him to follow his heart (and palate) into the world of fine cuisine. In 1999, he earned his Culinary Arts degree from South Cheshire College in Crewe, England.
Degree in hand, he headed to America to intern at our own Big Cedar Lodge. In 2001, Andy became Top of the Rock Sous Chef, overseeing special events such as "Celebration of Tastes." He was promoted to Executive Sous Chef in 2006, and Executive Chef of Big Cedar Lodge in 2008. Under the direction of former Executive Chef Robert, Chef Andy has also been a vital part of the prestigious American Culinary Federation's Conference held yearly, winning bronze and silver medals.
Andy's flair for fresh, original ingredients and unique flavor combination blends haute cuisine and home cooking into the unmistakable flavor of Big Cedar. His ability to motivate a group of individuals to produce greatness as a team means you will find dining excellence throughout our property. Whether it's lunch at the Buzzard Bar or candlelight dining at the Worman House, Chef Andy and our staff are committed to making your meal memorable!
Chef David Case
Chef David Case puts the "Contemporary" into Devil's Pool's "Contemporary Ozark Cuisine".
Since 1995, Chef Dave has been the creative mind behind our casual dining menu. Whenever possible, he incorporates fresh local favorites while designing our menu at Devil's Pool. Entrees like Rainbow Trout, wild mushrooms, other fresh produce and seasonal ingredients help create a unique Ozarks dining experience. His vision and enthusiasm is not limited to the printed menu, but is demonstrated in daily specials and our Big Cedar amenity selections. He's also an important contributor to the Worman House.
Chef Dave began his Big Cedar culinary career in 1995 in the ACF Certified Apprenticeship Program under the former Director of Food & Beverage and Executive Chef Robert Stricklin, AAC, CEC. Dave was promoted to Devil's Pool Sous Chef in 2002 and received Big Cedar Manager of the Year in 2006.
Chef Barry Hulse
We are proud to call Chef Barry the "pioneer" of Big Cedar Culinary.
For nearly three decades, Chef Barry has been delighting diners here in the Ozarks. After several years as Executive Chef at an exclusive Springfield hotel, Barry brought his unique flair to Big Cedar in 1992. He was promoted to Sous Chef a year later, and developed the Worman House brunch, now a Sunday morning tradition here in the Ozarks. He oversees our Banquet Culinary Division. He is currently developing spectacular new entrees for groups at our brand new Grandview Conference Center.
It's the type of challenge that gets Chef Barry's creative juices flowing. Chef Barry's creations are a big part of Big Cedar's many special events including; the annual "Celebration of Tastes", the opening of Wonders of Wildlife Zooquarium in Springfield and New Year's Eve on the Branson Belle. He's also served a most discerning audience, the Resort Food Executives Committee Conference.
Whether it's an intimate dinner for two, or a banquet for five hundred, Chef Barry's exquisite flavor combinations and attention to fine detail will make your dining experience at Big Cedar one to remember.
Chef Deb Courtney CSC
Chef Deb has more than two decades of culinary experience in the Ozarks. She started her career in the 1980's, working with several area restaurants before joining Big Cedar in 1993.
Deb is our "sweetest chef" ...starting in the Bakery at Devils Pool Restaurant under the tutelage of former Chef Robert Stricklin, CEC, AAC. She soon transitioned to other areas of the kitchen, and in 2000 was promoted to AM Sous Chef at Devils Pool. She has been named Manager of the Quarter, and in 2007 received the Presidential Professionalism Award from the Missouri ACF chapter.
Currently, Chef Deb oversees the Bakery. She also supervises the Commissary Kitchen, where we prepare all the fine ingredients our Chefs use daily. Chef Deb is especially looking forward to the upcoming events and activities that we have planned for this year!
