Grand Geneva Resort & Spa announced the appointment of Jason Poole as executive chef. In his new role, Poole will oversee all culinary operations at the resort.
“We are excited to welcome Jason to the Grand Geneva and look forward to his expertise and leadership with our culinary team,” said Steven Magnuson, managing director. “Jason’s extensive experience and innovative creations will continue to position the resort as a top dining destination in Southeastern Wisconsin.”
With a culinary background spanning more than 15 years, Poole brings his experience and fresh perspective to the resort. Prior to joining the Grand Geneva Resort & Spa, Poole recently served as executive chef at the Hyatt Regency Sacramento, overseeing the entire culinary operation. He has also held various chef positions at Hyatt Hotel properties across the country, from California to South Carolina.
Poole received his formal culinary training from Johnson and Wales University in Charleston, S.C.
Grand Geneva Resort & Spa is set on 1,300 acres and features 355 guest rooms, WELL Spa + Salon, two championship 18-hole golf courses, The Mountain Top, a three-chair/20-run ski and snowboard facility, 62,000 square feet of meeting and convention space and three restaurants.
