Stephen Hurd, CEC originally called Washington D.C. home and attended Johnson and Wales culinary school in SC. He then started his career at the famed Watergate Hotel working under the late Chef Jean-Louis Palladin. He then went on to work as the Executive Sous Chef at the Renaissance Hotel and then the Executive Chef at Chantilly National Country Club.
Chef Stephen moved to Ohio in 1999 to become the Executive Chef and eventually the Clubhouse Manager at Toledo Country Club. During his tenure at Toledo he became a world class ice sculptor and an esteemed member of the Chaine des Rotisseurs. After serving the membership for 5 years, he then furthered his horizons by moving to Tucson to become the Clubhouse Manager at Tucson Country Club. Most recently he was able to fulfill a Chef’s dream by opening the critically acclaimed Relsih Kitchen and Wine Bar, providing guests with a complete “dining experience” with his food and wine pairings. Now he starts a new chapter at the Country Club of Peoria.
As a new transplant to Peoria, Illinois he is looking forward to the new challenges that Peoria Country Club presents and getting a chance to meet the esteemed Membership and sharing his love for food and wine.