Chef Chris is an accomplished food and beverage hospitality executive with a successful history of leading profitable Food & Beverage operations in large hotels, resorts and inclusive outlets and meeting space. Ferrier joins Lansdowne most recently from the Georgetown University Hotel and Conference Center where he oversaw in room dining, ala carte dining (Breakfast, lunch, dinner) catering/banquets as well as University driven specialty events, including graduation and meals for athletes. Ferrier’s background includes experience in high-volume kitchens and 4-star resorts, banquets and fine dining. His resume includes various Hyatt Hotels and resorts, Airlie Resort, Boar’s Head Inn, National Conference Center and the Lodge at Pebble Beach.

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