After high school Chef DeMoss moved to Providence, Rhode Island, and started her culinary education at Johnson and Wales University. During her sophomore year Chef DeMoss completed a seven-month internship at The Greenbrier’s Prime 44 and worked under the supervision and guidance of Chef Meredith Flavin. During summer vacations Chef DeMoss also worked at The Glade Springs Resort under Chef Randy Forsythe to keep her culinary skills strong. In 2017, during her senior year at Johnson and Wales University, Chef DeMoss interned at Peter Island Resort in the British Virgin Islands for four months to learn about Caribbean food and culture. After returning from the islands Chef DeMoss graduated from Johnson and Wales with both an Associate Degree in Culinary Arts and a Bachelor’s Degree in Food and Beverage Management with a concentration in human wellness and food sustainability.
Upon graduation, Chef DeMoss moved back to West Virginia to begin her culinary career at The Greenbrier Resort. Chef DeMoss was Sous Chef of The Forum for nearly one year under Chef Felix Mosso until she was promoted to Chef de Cuisine of the Forum in May of 2018. Chef DeMoss is excited to be a part of the Greenbrier team and is focused on creating the best experience for each and every guest.
The Greenbrier Culinary Team