HARBOR SPRINGS — Stafford’s Pier Restaurant in Harbor Springs recently welcomed Britt Beaumont as its new executive chef.
“We are excited to welcome Britt to our team,” said Jody Ewbank, the restaurant’s general manager. “He has a lot of creativity and will bring fresh and new ideas to Stafford’s Pier.”
After culinary school, Beaumont worked for Mariott Corp. facilities in Cambridge and Martha’s Vineyard, Mass.; and in Hartford, Conn., managing culinary operations including fine dining, a la carte, and banquet production for a 400-room hotel.
Returning to his Michigan roots, Beaumont continued his career path as executive chef with The Fetzer Institute in Kalamazoo; managing all daily meals for both staff and Fetzer corporate guests.
Beaumont moved to Arizona in 2004; and worked as executive chef for Henry’s Marketplace, managing daily demonstrations and promotion; and for Southwest Food Services, managing kitchen staff, including training and development.
In 2010, Beaumont once again returned to Michigan. He held the position of executive chef at the Charlevoix Country Club for the 2010 summer season. Beaumont most recently worked as a chef at Café Santé in Boyne City, and joined Stafford’s Pier as executive chef in April.