Ask Executive Chef Kevin Lamb, why he stayed in the food industry for 22 years, and he will tell you, it’s the people. “I love the people I work with, the camaraderie we share working in the trenches together. It’s been something I loved from the beginning,” he explains.
The beginning for Chef Kevin was starting as a dishwasher in his teens. He advanced through hard work and hands-on training to become a kitchen manager, a sous-chef and now executive chef at Manor House Event Center.
“I have always liked taking on new responsibilities and seeing the rewards that follow,” relates Kevin. “I have been at Manor House for 21 years and have been executive chef for 10 years. I have learned from some great head chefs who helped me grow in the business.”
“Organization, planning, preparation and execution are essential to the executive chef position,” says Kevin. He strives to ensure everyone who works for him has good morale and is trained properly. In addition to overseeing staff and creating the menus, he negotiates vendor contracts, assists with event planning, and customizes menus for dietary restrictions and culinary requests for a variety of cultural events.
Delicious food plated beautifully is paramount at Manor House. Kevin describes his favorite dish, “I love a good filet, probably my favorite food on the planet. Manor House has excellent Angus stockyard filets. Cooking one of those perfectly with fresh béarnaise on top is a favorite to cook and eat.”
Working for a popular and busy organization like the Manor House brings challenges and rewards. Chef Kevin explains, “When you have three or four events happening, timing and execution is challenging. You want to make sure the food is hot, fresh and a great quality, and that everyone is served at the same time. Seeing it all come together is very rewarding.”
Manor House Event Center
7440 Mason-Montgomery Rd, Mason
513.459.0177, ManorHouseOhio.com
Holiday events: Plan your business and family celebrations at the Event Center or choose catering at your location.
Behind the scenes: Currently hiring all positions. Make great friends and enjoy a career in the food and event industry.
Signature dish: Tuxedo Pasta. The original owner’s recipe: Pasta with a creamy pesto-basil sauce, sun-dried tomatoes, scallions and parmesan cheese.
“I love the people I work with, the camaraderie we share working in the trenches together.” Chef Kevin Lamb
