Born and raised in Aiken, South Carolina, Chef Huerta developed his passion for food while watching his Grandmother prepare traditional southern dishes. At the age of 15 he took his first culinary job as a baker in a local coffee shop and bakery. Chris discovered the beautiful mountains of Highlands, NC in 2006. He took on the position of Sous Chef at Madison's Restaurant at Old Edwards Inn and Spa. In 2011, Chef Huerta co-started Madison's Organic Garden at The Farm at Old Edwards. Chef Huerta was promoted to Chef de Cuisine shortly after, and then to Executive Chef of Old Edwards Hospitality Group in November 2015. Chris is passionate about carefully crafting all aspects of the dining experience, beginning with agricultural practices and carrying through to the presentation and guest experience.
Originally hailing from Donacarney, Ireland, Director of Food and Beverage Thomas Keenan has been apart of the Old Edwards family for nine years. As a part of the J-1 International internship program, Thomas started at Old Edwards in 2009. In November of 2011, he was offered the Food and Beverage Manager position, and promoted to Director in 2013. Thomas received his Bachelors in the Art of Hospitality Management from Dundalk Institute of Technology, and graduated with a grade two merit and second in his class. Thomas enjoys exploring beautiful downtown Highlands with his dog Thaddeus.
Brian Fletcher comes to Old Edwards Inn and Spa from Lake Lure, North Carolina, where he owned and operated a farm, raising rainbow trout and growing fresh produce. As an accomplished farmer and veteran chef, Brian's career as a former Executive Chef and owner/operator of several farms, including Cornell University's research farm, provides Old Edwards with the ability to continue the cultivation of its property-wide culinary and green initiatives. Brian looks forward to implanting new techniques and tried-and-true practices to grow Old Edwards garden and greenhouses with the overall goal of making the property fully sustainable.