Michael Swann, Executive Chef

Banquet Operations

Gaylord Opryland Resort and Convention Center Executive Chef, Michael Swann, strives for culinary perfection, which he achieves, though he feeds millions at the landmark resort in Nashville, Tennessee. Chef Swann has a passion for culinary creativity and the business savvy to manage the resort's $50 million banquet operation which serves 2 million meals annually, yet achieves "mass customization" to make each banquet's food unique.

Swann teaches and leads 15 chefs and 160 other STARS in the Banquet Operations section of Gaylord Opryland's Food and Beverage Division. He has dedicated himself to re-engineering the concepts for food in a banquet setting. Swann has infused a restaurant-style philosophy, providing banquet meals "cooked to order" rather than prepared hours in advance, and allowing meeting professionals to select from a variety of concepts ranging from contemporary American cuisine to international dishes. He is directly responsible for food quality, financial enterprises, employee retention, and overall production in the area of conference services, Garde Manager, Banquet Hot food, Commissary and Pastry.

"People have a much more sophisticated understanding of food and food preparation today than they did 20 years ago," says Michael Swann. "You must take your food and your service to the next level. We strive to create meals that are fun, interactive and memorable."

Swann's ability in teaching has led him to a role of international training for 60 international students, half from Seoul, Korea and half from Latin America. His dedication to these students is to give them hands-on training in two extensive programs per month and to allow them to build a portfolio of recipes that will give them a memento of the time spent here. Swann made his first trip to Seoul last year and is planning to return to there again in June to recruit 30 more South Korean students. He also plans to make two trips to Mexico City annually in order to recruite the most talented of both cultures. "I have found that it brings an interesting flavor to our team by adding students from these two locations," Swann said. "We have 20 other cultures working in the kitchens, from as far away as the India, Philippines, Iraq, Egypt, Morocco, Iran, and Central and South America, just to name a few."

Swann joined Gaylord Opryland in 2004, and his transformation of the banquet dining experience and operations has helped the hotel secure some of the industry's top honors, including the Gold Platter "Elite" Award (2004, 2005, 2006), and Gold Platter Hall of Fame Award (2005, 2007), given by Meetings and Conventions magazine. He also has been recognized by countless organizations over the years for his leadership, community service and culinary expertise. Swann was featured in the cover story for Hotel Food and Beverage Executive magazine regarding the renaissance of Gaylord Opryland's food and beverage program and makes regular appearances on television programs throughout the year.

Swann also is deeply involved with company events, as he travels frequently to other U.S. cities to join forces with staff from Gaylord Opryland's sister properties to execute off-site catering venues. "Gaylord Hotels has so many resources in all disciplines. It is a true privilege to join forces for our company and work side by side with the best," he said.

With almost two decades of experience in the culinary and hospitality field to his credit before joining Gaylord Opryland, Swann has a wealth of knowledge to share. He worked as the Executive Chef for several other prominent resorts, including the South Seas Resort and Yacht Harbor where he managed the food operations and budgets for seven dining outlets and the banquet operations on the 333-acre resort. Swann also was involved with Marriott International for 23 years where he worked for Renaissance, Ritz Carlton and Marriott hotels. At the Marriott Harbor Beach Resort and Spa, Swann created stellar cuisine with a predominantly North East / New York City clientele. The other prestigious properties include the Ritz Carlton Buckhead and the Renaissance Waverly Hotel. He also was on a permanent task force that opened all of the other hotels for the three brands. While he was Executive Chef at the Renaissance Dallas Hotel, Swann established a 4-Star rating for the hotel's Bay Tree Grill.

Swann's culinary education began very early while sharing cooking duties with his three sisters, as both of his parents worked just north and south of the Canadian border. He says he knew from the first time he witnessed the process involved with creating the wafting scent of his favorite dish, osso bucco (braised veal shanks, or Italian for "on the bone"), that he wanted to prepare amazing food and be around food all of his professional life. Swann's formal education includes a long list of prestigious appointments and certifications, including extensive studies at the Culinary Institute of America in New York. He is also a graduate of Hilton Hotels Culinary Apprentice Program.

Swann's many awards include earning the Award of Culinary Excellence, Chef of the Year, from Marriott International. He has been presented with five awards from the American Culinary Federation including the Judges' Award for Best of Show.

One of the most respected and adored leaders at Gaylord Opryland Resort, it is Swann's generous ability to teach and spread his depth of knowledge though leadership and a program he initiated that recently won him one of the property's highest honors. He was awarded the only Level-Five Leader Hedgehog Award given in 2007 out of all of the property's 4,000 STARS. The award is based on the book Good to Great and recognizes an outstanding manager who builds enduring greatness through a blend of personal humility and professional will for the company's success. Swann believes teaching is one of the most fundamental and essential roles of the executive chef position.

Chef Swann is a member of the following associations: Atlanta's Table - Food Bank, Atlanta; American Culinary Federation; Le Touque Blanche International; Chefs Advisory Board - Meals on Wheels; Ritz Carlton Buckhead - Atlanta, Georgia; Co-Chairman for the Fort Lauderdale Art Institute, Culinary Education Committee, and Most recently appointed to the Advisory board of Education for the New Art Institute of Tennessee.