Hotel Online  Special Report


Doug Knopp Appointed Executive Chef of Branson, Missouri’s
Chateau on the Lake Resort, Spa and Convention Center 
BRANSON, Mo., - Chateau on the Lake Resort, Spa and Convention Center today welcomes back Doug Knopp as Executive Chef of Branson, Missouri’s only AAA Four Diamond resort. Knopp previously held the position from 1999 to 2000.

Knopp’s career spans 20 years leading the culinary teams of AAA Four- and Five-Diamond properties, including 11 years at the Four Seasons Hotels in Toronto, Houston, Vancouver, and on Nevis Island in the Caribbean. Knopp’s work has been featured in Southern Living magazine and in Hemispheres, United’s in-flight magazine.

During his tenure as executive chef at the University of Virginia’s Boar’s Head Inn, the AAA Four-Diamond property received the Virginia Wine Restaurant of the Year Award, along with several awards and distinctions from Wine Spectator magazine.

In 2001, Knopp became the opening executive chef for the Westin St. Louis, a $75 million, 255-room luxury hotel. During his four-year term at the Westin, the hotel received AAA’s Four-Diamond Award both years.

Stephen Marshall, vice president and general manager of the 301-room Chateau on Table Rock Lake, said he is delighted about Knopp’s return to the Chateau. “His commitment to providing outstanding quality and service will ensure that guests of the Chateau continue to receive world-class gourmet dining and convention banquet services,” Marshall said.

The Chateau, under Knopp’s culinary leadership in 2000, hosted a Miss USA Pageant VVVIP stationed dinner for 2,200 attendees including Donald Trump, pageant contestants, judges, and dignified guests.

“The Miss USA event at the Chateau is by far my most memorable career experience,” Knopp said. “I’m looking forward to hosting many other large-scale events such as this at the Chateau in the coming years.”

The originator of the Chateau’s Vintner Dinner Series and the Chef’s Table cooking demonstrations, Knopp said he plans to continue hosting intimate and interactive events as well, to give guests the opportunity to sample fine wines and learn gourmet-cooking techniques.

Knopp began his duties at the Chateau on April 21, 2008 and will oversee a culinary team of 30 for banquets and at the Chateau’s five restaurants and lounges, including the 150-seat Chateau Grille, recipient of Wine Spectator’s Award of Excellence.

To contact Executive Chef Doug Knopp directly, call (417) 334-1161 or via email at


Jennifer McCullough, Publicist
Phone: (417) 294-7333

Also See: Douglas Wojick Named Director of Sales and Marketing for the 301-room Chateau on the Lake Resort, Spa and Convention Center, Branson, Missouri / April 2007
John Q. Hammons Planning a 320 room Chateau Style Resort with 100,000 Sq Ft of Meeting Space on Lake of the Ozarks in Osage / March 2007

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