Griffin was appointed Executive Chef in April 2010 when the LEED-registered multi-use facility opened.  Wilderman comments that, "Chef Kermit has demonstrated strong leadership and organization skills that perfectly complement his unique culinary talents."  

In the past few months, he has plied his masterful culinary creations for Governor Sonny Purdue, the Bryan County Chamber of Commerce, Richmond Hill High School Junior ROTC, The Rotary Club's formal fundraising event "The Robin Hood Ball: An Evening in Sherwood Forest," a successful Easter Brunch, Georgia Cities Week, Arts on the Coast, and Earth Day 2010.  In August, his talents were featured at the facility's critically acclaimed "Elegance in the Park" bridal show which benefitted Operation Homefront/Georgia.  He has also appeared on numerous morning TV shows preparing some regional favorites and has penned numerous articles on sustainable cooking for are publications.

In making the announcement, Wilderman said, "Kermit is the ideal person for this unique and dual role.  He has contributed greatly to the successful introduction of the conference center concept at Richmond Hill City Center, the property's sustainability initiatives, and the creative culinary program.  He understands the different needs and demands of the marketplace."

As a major proponent of sustainable food programs, Griffin's popular Chef Tables have created excitement and praise as he introduced the local and regional community to his unique farm-to-table cuisine with intimate gatherings and innovative tastings.

"I am very excited to be expanding my role at Richmond Hill City Center" said Griffin.    "It will demand both analytical and creative thinking.  I look forward to finding new and creative ways to maintain culinary originality and impeccable presentation yet remaining profitable.  Chef's thrive in this type of environment."

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.

In his combined role as Director and Executive Chef, Griffin will continue to develop his creative culinary programs and sustainable farm-to-table initiatives as well as manage the day-to-day operations of the facility to achieve the established financial targets for the center and will be responsible for preparing budgets, marketing strategies and managing expectations for the new multi-use facility.  His responsibilities also include stewardship of the property's innovative sustainable hospitality programs.