Cloudland at McLemore Resort is touting Daniel Willett as its new executive chef. Willett oversees Cloudland’s three restaurants – Croft, Auld Alliance and the Sky Bar – and works with each restaurant chef on menus that reflect the French and Scottish themes of the venues.
Willett will also spearhead the culinary needs for Cloudland’s events, such as the Kentucky Derby and brunches on Mother’s and Father’s Days, and catering services.
Willett was most recently the executive chef at the Brown Hotel in Louisville, Kentucky. Before his nearly seven years at The Brown Hotel, Willett was the Chef de Cuisine at the English Grill in the Brown Hotel, and the executive chef of the Rivue Restaurant at the Galt House Hotel and Suites in Louisville.
Willett also spent part of his professional career in Washington D.C., as the executive sous chef at the Four Seasons Hotel and Resorts and at the Palomar Hotel. A graduate of the Culinard Culinary School in Birmingham, Alabama, Willett started his professional career in New Orleans as a line cook before becoming the sous chef at the Cobalt in the Hotel Monaco in 2003. Three years later, he became the sous chef at the 7 On Fulton in New Orleans.
Cempa appoints Barbeauld as CFO
Cempa Community Care recently appointed Jamie Barbeauld as its chief financial officer.
A certified public accountant in the state of Tennessee, Barbeauld brings 20 years of accounting experience to Cempa’s leadership team. Her areas of focus will include financial reporting, grant compliance and internal control functions, as well as budgeting and KPI analysis.
Barbeauld began her career at a regional accounting firm in the audit department. For the past several years, she’s served as a financial services consultant for nonprofits and small businesses.
Barbeauld earned a degree in business administration at the University of Tennessee in Knoxville and is a current member of the Tennessee Society of Certified Public Accountants and the American Institute of Certified Public Accountants.