Old Hickory Steakhouse
Combining a technical perfection with an easy style, a quiet passion with saucy tastes, and an ear for classical that also jams to rock, Seth Kondor is a study in contradictions. Despite his quiet, sometimes shy demeanor, one would not suspect that he actually enjoys the limelight. Suspicions are not always correct, however, proven by his choice to become a chef because of the attention that comes his way.
As a 14-year-old high school student in a culinary arts program in New England, he quickly caught on to the fact that people noticed when he wore a chef's coat, and he enjoyed answering the various questions people asked. And, undoubtedly, as the Executive Chef at Old Hickory Steakhouse, Gaylord Opryland Hotel's marquee and award-winning restaurant, he is turning heads and catching attention for his culinary creations there as well.
Promoted in 2008 from his position as Sous Chef, Kondor brings nearly a decade of experience to his new role. His energy and passion have already been felt. "I like to cook absolutely everything, especially foods that are in season," Kondor said. "Spring and fall are my favorite times of the year for cooking because of the variety of fresh foods available. This works well with Old Hickory's commitment to using fresh, local and organic ingredients, which I whole-heartedly plan to continue." It is also his goal to expand the base of awards the noteworthy restaurant enjoys, such as its listing among the prestigious Wine Spectator Award winners. Additionally, Kondor intends to further the commitment of offering new menus seasonally for the Distinguished Restaurants of North America (DiRōNA) award-winning steakhouse.
Recognized for his achievement while serving as Sous Chef at Old Hickory Steakhouse, Kondor was an easy fit for the Executive Chef position. In his former role, he led and developed a team of 12 and was hands on in the training of college interns who were eager to learn from the best. One of his favorite activities as a chef is being able to develop signature dishes for prestigious restaurant events, such as VIP tastings and charity functions.
Kondor got his taste for cooking at a young age, when he helped his parents and grandparents prepare holiday meals. Besides the attention he received when donning the chef's coat in later years, his inspiration for becoming a chef stems from his desire to delight others through an exquisitely planned and prepared meal. He especially enjoys the process of creating a dish for someone with a specific dietary need.
Trained in Food Service Management from Johnson & Wales University in Providence, R.I., Kondor officially began his career as a cook for the DoubleTree Guest Suites and DoubleTree Islander Hotel in Waltham, Mass. and Newport, R.I., respectively. He then ventured to Orlando, Fla., where he worked in four of Walt Disney World's restaurants for seven years. It was here, while at he Flying Fish Café, that Kondor served under Chefs John State and Robert Curry, whom he credits the most for influencing his style and teaching him the most about being a chef.
In return, Chef Kondor is teaching those around him to be better chefs. By applying what he has been taught and learned on his own, he is imparting wisdom to those in the kitchen. "Anyone can cook anything," he explained. "Just having patience, the willingness to make a mistake and then the endurance to correct that mistake is all it takes for a great chef to be born."
Even when he is not in the kitchen, Kondor cannot take his mind away from it. He reads cookbooks as a hobby, and enjoys playing hockey and golf and spending time with his wife and two children. He is certified in Wine and Spirits and is a ServSafe trainer and has received his introductory level sommelier certification. He has also presented in the annual EPCOT Food and Wine Festival and received Disney's Jiminy Cricket Training Award in 2003.
