APPOINTMENT

Eagle Ridge Resort & Spa Appoints Brandon Veitch as Executive Chef

Eagle Ridge Resort & Spa in Galena has appointed Brandon Veitch as Executive Chef, strengthening its culinary leadership team.

In his new role, Veitch will oversee culinary operations across the resort, including menu development, dining experiences, banquets, weddings, special events, and seasonal programming.

Veitch brings experience across luxury hotels, fine dining restaurants, and destination resorts. Prior to this appointment, he served as Executive Chef at Edge by Goldmoor Inn in Galena, where he contributed to enhancing the restaurant’s positioning through seasonal menus and refined presentations.

Earlier in his career, he spent over five years at The Peninsula Chicago, progressing from lead cook to Chef de Cuisine. His professional experience also includes roles at The Langham Chicago, Radisson Blu Chicago, and private chef assignments in California.

He has received recognition for his culinary approach, including maintaining top restaurant rankings in Galena, media appearances on television cooking segments, and a nomination for San Pellegrino’s Best Sous Chef 30 Under 30.

“We are thrilled to welcome chef Brandon Veitch to Eagle Ridge Resort & Spa,” said Steve Geisz, general manager of Eagle Ridge. “His creativity, leadership, and passion for hospitality make him an incredible addition to our culinary team as we continue elevating the guest experience across the resort.”

Veitch holds a culinary degree from Kendall College and has also studied hospitality management at Roosevelt University.

His appointment reflects Eagle Ridge Resort & Spa’s focus on enhancing its food and beverage offerings and delivering elevated dining experiences across the property.