The Worman House | Devil's Pool Restaurant | Buzzard Bar | Truman Coffee & Cafe
Top of the Rock Restaurant | Frosty's | Room Service | Live Entertainment
Backyard Baskets | Meet the Chefs | Wine Club
MEET THE CHEFS
Chef Mike Halbert
Mike’s career started at the age of 21 while at Lancaster and Morecambe College. He gained diplomas in patisserie and baked goods as well as the culinary arts. His experience ranges from a 30-seat Sicilian Restaurant to the Blackburn Rover’s catering team, a professional soccer team in the UK, Michelin Starred Northcote Manor, and an upscale Gastro Pub at the Bay Horse Inn. Mike’s first experience at Big Cedar was during an 18-month internship in 2006. In 2008 he married his fiancée, Charity and returned to the kitchens of Big Cedar Lodge. Mike is currently the Executive Sous Chef.
Chef Barry Hulse
We are proud to call Chef Barry the "pioneer" of Big Cedar Culinary. For nearly three decades, Chef Barry has been delighting diners here in the Ozarks. After several years as Executive Chef at an exclusive Springfield hotel, Barry brought his unique flair to Big Cedar in 1992. He was promoted to Sous Chef a year later, and developed the Worman House brunch, now a Sunday morning tradition here in the Ozarks. He oversees our Banquet Culinary Division where he develops spectacular new entrees for groups at the Grandview Conference Center.
It's the type of challenge that gets Chef Barry's creative juices flowing. Chef Barry's creations are a big part of Big Cedar's many special events including the annual "Celebration of Tastes" and the opening of Wonders of Wildlife Zooquarium in Springfield. He's also served a most discerning audience, the Resort Food Executives Committee.
Whether it's an intimate dinner for two, or a banquet for five hundred, Chef Barry's
exquisite flavor combinations and attention to fine detail will make your dining
experience at Big Cedar one to remember.
Chef Deb Courtney CSC
Chef Deb has more than two decades of culinary experience in the Ozarks. She started her career in the 1980's, working with several area restaurants before joining Big Cedar in 1993.
Deb is our "sweetest chef" ...starting in the Bakery at Devil’s Pool Restaurant. She soon transitioned to other areas of the kitchen, and in 2000 was promoted to AM Sous Chef at Devil’s Pool. She has been named Manager of the Quarter, and in 2007 received the Presidential Professionalism Award from the Missouri ACF chapter.
Currently, Chef Deb oversees the Bakery. She also supervises the Commissary Kitchen, where we prepare all the fine ingredients our Chefs use daily. Chef Deb is especially looking forward to the upcoming events and activities that we have planned for this year!
Chef Leigh Mills
Leigh started his career in a French style bistro in Kidderminster, England, learning classic French cuisine, then moved along with the head chef to open a family style pub. Whilst working there he attended Worcester College of Technology and studied culinary arts, graduating with a diploma in Food and Bar Service, Advanced Patisserie and Confectionary, Food Preparation and Garde Manger. In 2005 Leigh traveled to Big Cedar for an internship and worked in all areas of the culinary department including ice carving and being the Lead at Devil’s Pool Restaurant. Leigh was promoted to Sous Chef in 2011 and he currently oversees Devil’s Pool Restaurant, assists at the Worman House and with specialty menus.
Chef David Case
Chef David Case puts the "Contemporary" into Devil's Pool's "Contemporary Ozark Cuisine".
Since 1995, Chef Dave has been the creative mind behind our casual dining menu. Whenever possible, he incorporates fresh local favorites while designing our menu at Devil's Pool. Entrees like Rainbow Trout, wild mushrooms, other fresh produce and seasonal ingredients help create a unique Ozarks dining experience. His vision and enthusiasm is not limited to the printed menu, but is demonstrated in daily specials and our Big Cedar amenity selections. He's also an important contributor to the Worman House.
Chef Dave began his Big Cedar culinary career in 1995 in the ACF Certified Apprenticeship Program. Dave was promoted to Devil's Pool Sous Chef in 2002 and received Big Cedar Manager of the Year in 2006.