Brent Wertz

Brent Wertz

Brent E. Wertz, C.E.C., A.A.C.

VP Culinary & Product Innovation

Brent is a highly recognized Executive Chef (5 star, 5 diamond) with over 20 years of quality driven high respected culinary experience, including 12 years of beverage industry related experience.

More About Brent:

Chef Brent currently serves as the Vice President of Food and Beverage and Executive Chef at Nemacolin Woodlands Resort. Since his arrival, Nemacolin Woodlands Resort has been recognized by the prestigious Forbes Travel Guide with Five-Star rankings for both Falling Rock hotel and Lautrec restaurant. In addition, announced this year that Aqueous Steak House is one of only nine establishments worldwide to be added to the list of Four-Star rated restaurants. There are 57 hotels designated as Forbes Five-Star, but only eight resorts in the world boast Forbes Five-Star ratings in both the lodging and dining categories. Forbes Travel Guide, formerly Mobil Travel Guide, has defined the industry's highest standard for excellence in hospitality for over 50 years.

Prior to joining Nemacolin, Chef Brent served as Vice President of Food and Beverage for Kingsmill Resort and Spa… an Anheuser-Busch subsidiary. His culinary feats include fulfilling the role as the key consultant for the first ever Anheuser-Busch cookbook "Great Food Great Beer," contributing his knowledge of beer recipes, as well as food and beer pairing in venues in the United States and Europe representing Anheuser-Busch. In addition, Brent created a line of Budweiser Genuine Sauces that include BUD Barbeque and Beechwood Smoked Barbecue sauces, Basting Sauce, Steak Sauce and a special wing sauce. He also developed a full line of signature sauces and seasonings for the Kingsmill Resort ranging from Marinara to Salsa, and several spice rubs.

Chef Brent has been featured in the PBS special "Historic Chefs of America," a sequel to the PBS series "Historic Hotels of America," "Thrill to Grill" chef series, several episodes of the Food Channel's "Follow that Food, " and has also been featured in major daily newspapers, publications, magazines, and food and beer pairing consultant for many organizations. He is a Certified Executive Chef and a member of the American Academy of Chefs, the honor roll of the American Culinary Federation.