Good afternoon, Cross Creekians!
Welcome home to everyone who shoveled out of the snow and made it down safely. I’ve been receiving numerous questions regarding our kitchen staff and the preparations for the upcoming busy season, and I want to take a moment to address them.
I have never been more confident and prouder of the staff I currently have in my kitchen. Donna Corey and Robin Francois have been with me since the beginning of my Cross Creek career. I’ve watched both of them grow and take ownership of their roles with unparalleled passion. They both possess strong backgrounds in food and beverage, and I’ve been fortunate to guide them, sharing the expectations we uphold here at Cross Creek.
With the support of past chefs, they have effectively been managing our back-of-house operations. Their contributions have been instrumental in getting us to where we are today. We recognize that there are still many opportunities for improvement ahead, and we welcome those challenges with open arms.
Our supporting kitchen staff is equally dedicated, showing a strong commitment to delivering excellent products in a timely manner. With approximately 34 events scheduled between now and the end of March, I am confident the quality of each event will be outstanding and will only enhance as we progress through the season.
I am committed to being in the trenches with my team as we navigate this busy and promising time. As always, I encourage you to approach me or John Castaldo with any questions or concerns you may have. Additionally, there is a suggestion box in our main lobby that I check daily.
Wishing you all a fantastic season, and I hope to see you soon!
Warm regards,
Dave
