|Dan Cheatham , CEC.
He is a native of Clearwater, Florida, and began his culinary career at the age of 14. He is a graduate of the Culinary Institute of America and has earned an additional degree in Culinary Arts from the Pinellas County Vocational Institute.
Dan is a Certified Executive Chef and member of the American Culinary Federation, where he served as President, Vice-President, and Treasurer of the Charlotte Chapter. He has competed and medaled in events such as the North Carolina State Seafood Challenge and the National Pork Products Hot Food competition.
His varied experiences include properties such as Tavern on the Green in New York City, the Adams Mark Hotel, Executive Chef for the exclusive River Hills Country Club in Lake Wylie, South Carolina, and most recently as the Executive Chef for Rock Hill Country Club.