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An assistant general manager of food and beverage (F&B) joined Chateau on the Lake Resort, Spa and Convention Center, a Missouri-based mountaintop resort with 43,500 square feet of meeting space.

Jeffery VanCamp_Chateau on the Lake Resort, Spa and Convention Center (200x300)In this position, Jeffery VanCamp will oversee operations for banquets, receptions, meetings, the Chateau Grille, the Atrium Café & Wine Bar, The Sweet Shoppe, The Downstairs Deli, The Library Lounge and in-room dining.

“Jeff is the perfect person to oversee our award-winning food and beverage team,” said Stephen Marshall, vice president and general manager, Chateau on the Lake Resort. “His creativity, vast experience, great rapport with meeting professionals and guests, and his ability to produce and oversee incredible banquets and events make him the perfect person for the position.”

A 30-year F&B industry veteran with extensive experience, VanCamp came to Chateau on the Lake from Missouri State University, where he served as senior director of catering for Chartwells Higher Education/Compass-USA.

Prior to that, he was director of food and beverage for Westin Atlanta Perimeter North, where he was responsible for overseeing F&B operations at seven properties. His experience also includes serving as director of food and beverage at Renaissance Hotel St. Louis, as director of food and beverage at Westin Hotel St. Louis, and as director of banquet operations at Hilton San Jose & Towers.

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