Rodney G. Stoner
RODNEY STONER has been offering creative solutions to the hospitality industry for more than 40 years and is now providing strategic and tactical solutions to clients as President and CEO of Rod Stoner, LLC.
As a graduate of the Culinary Institute of America, Rod began his career as a chef at the Boar's Head Inn in Charlottesville, VA, and then entered the prestigious culinary apprenticeship program at the Greenbrier, one of America's premier resorts. After completing that program in 1968, Rod joined the Colonial Williamsburg Foundation, where he served in a number of managerial capacities including Food Production and Quality Control Manager, General Manager of the Williamsburg Lodge and Conference Center and General Manager of King's Arms Tavern, Christiana Campbell's Tavern, and Josiah Chowning's Tavern.
He returned to the Greenbrier in 1977 as Executive Food Director, was then promoted to Director of Food and Beverage, and in 1989, was named Vice President of Food and Beverage for the Greenbrier Resort Management Company where he directed all food and beverage operations at the Greenbrier, the Boca Bay Pass Club, and the foodservice at Tamarack, a convention and tourism center for the state of West Virginia in Beckley. Rod retired from the Greenbrier in 2006 after a distinguished 30-year career.
As an advocate of education, Rod is a trustee emeritus at the Culinary Institute of America, President of the West Virginia Hospitality and Travel Association's Educational Foundation, and is a member of James Madison University's Advisory Board for its Hospitality and Tourism Management School and a member of the University of Delaware's Hotel, Restaurant and Institutional Management's Advisory Board.
He is also a recipient of the International Food Service Manufacturers' Association (IFMA) Silver Plate Award as hotel foodservice operator of the year in 1988 and he maintains a close affiliation with the IFMA's Silver Plate Society, including a term as past president of that society. Rod is also active as a member of the National Restaurant Association, American Hotel/Motel Association's Food and Beverage Committee, the American Culinary Federation, the International Association of Culinary Professionals, the American Institute of Wine and Food, and the Confrerie de la Chaine des Rotisseurs.
Rod was born in Lancaster County, PA where he learned the basics of food preparation and the importance of its service from his grandfather. He represents the third generation in his family to passionately pursue hospitality as a profession, and has passed that talent to his children, as well. Rod and his wife, Donna, live in Lewisburg, WV. They have four children and one grandchild.
