Galena Resort Taps Veitch for Expanded Culinary Leadership

Eagle Ridge Resort & Spa in Galena, Illinois has appointed Brandon Veitch as executive chef, tasking him with overseeing menu development, dining operations, and event catering across the 225-acre property.

Veitch most recently led the kitchen at Edge by Goldmoor Inn, also in Galena, where he helped establish the restaurant as a regional fine dining destination. Prior experience includes five years at The Peninsula Chicago, where he advanced from lead cook to chef de cuisine at the five-star hotel, plus roles at The Langham Chicago and Radisson Blu Chicago.

"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."

Background and Accolades

Veitch holds degrees from Kendall College's culinary program and Roosevelt University's hospitality management program. His recognition includes maintaining the #1 restaurant ranking in Galena, television appearances on WGN and FOX cooking segments, and a San Pellegrino nomination for Best Sous Chef 30 Under 30.

His culinary approach emphasizes seasonal menus built on refined technique, local sourcing, and what he describes as "approachable luxury dining." He has also worked as a private chef in California.

Why It Matters

For resort operators, executive chef appointments signal strategic investment in F&B as a competitive differentiator. Eagle Ridge's move reflects broader industry trends toward elevated on-property dining experiences to drive guest satisfaction and event revenue. The resort operates multiple dining venues, banquet facilities, and relies on food and beverage for ancillary revenue beyond room nights—a key metric for destination resorts in the Midwest market.

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Written by FBM Publications Editors