Griffin, who earned his bachelors degree in Hotel Resort and Tourism Management from the University of South Carolina, brings more than ten years of culinary experience to the position, having started his career as a Saucier/Sous Chef at Germantown Cricket Club in Philadelphia, PA where he honed his fine-dining skills and garnered experience in banquets and catering with a focus on fresh ingredients and sustainable food products.
As Assistant Production Manager for the global food service management corporation, Sodexo at the Marine Recruit Depot in Parris Island, SC, Griffin, a US Navy veteran, planned daily meals and supervised a team of 22 cooks and stewards in serving breakfast, lunch, and dinner daily for 1,200 personnel.
For four years, Kermit served as Executive Sous Chef at the Beaufort Inn in Beaufort, SC and most recently as Executive Chef at the AAA four-Diamond Inn featured as one of the Top Ten Inns in America as rated by Conde Naste during his term as Executive Chef. Most recently, he has been Chef de Partie at the Crowne Plaza Hotel in Hilton Head, SC, Executive Sous Chef and Executive Chef at a fine-dining restaurant (winner of the James Beard award) and opening of the popular Bobby Joe's on Dataw Island, South Carolina .
His experience includes overall responsibility for menu development and implementation, budgeting and cost controls, P&L statements, hiring and training of staff and the introduction of sustainable cooking programs.
A member of the Culinary Federation of America, Chef Griffin will be responsible for the culinary operations at Richmond Hill City Center. He will be actively involved with clients in the design and preparation of personalized menus for weddings, receptions, private events and social gatherings at the multi-use facility's handsomely appointed, 100-seat dining room. The dining room is ideal for conference dining and private events and is professionally staffed by the on-site culinary team and servers. The extraordinary setting of Richmond Hill City Center offers sweeping views of the historic wetlands park.
Prior to the official opening of Richmond Hill City Center, Chef Kermit conducted a thorough "test run" at the facility which provided the staff the opportunity with hands-on experience and the chance to familiarize themselves with his artistry for menu development. With the City Council as their Test Guests, everyone enjoyed a unique afternoon of fine dining. "Most people expect a catering team to bring in food from the outside", says Chef Kermit, "but we are happy to be preparing our own menus that are served by our own team. This team is really excited about bringing something new and different to the town. I am thrilled to be part of the team at the new, environmentally conscious facility."The first official event held at Richmond Hill City Center was the Richmond Hill High School Junior ROTC which welcomed more than 200 guests to the new facility. A lavish buffet included a carving station with certified Angus Beef tenderloin and action stations with fresh hand-tossed pastas, signature locally grown, garden fresh vegetables, artisan breads and pastries. Chef Kermit has a vision for all his menu creations at Richmond Hill City Center: high quality meats, seafood, and the freshest ingredients from local, organic farms.