Food and Beverage Director
Barry S. Kalt is a Food and Beverage professional with over 50 years of experience. Barry served in the United States Navy on nuclear powered Submarines as a Chef and Baker where he won awards for Food Service excellence.
Barry has directed operations of a multi unit Italian American restaurant company, has served as Banquets Manager for a large international branded hotel in Louisiana, and as a Buffet and Banquets Manager for a large Louisiana casino. All those positions utilized his extensive high end Banquets and Catering experience. He has also managed Food Service operations as an Executive Chef at a 450 bed Louisiana hospital providing 2000 daily meals and as Food Service Director at a 250 bed Mississippi hospital providing 850 daily meals. Additionally, Barry is a highly skilled baker who enjoys making breads and pastries, and has the ability to develop formulas for a variety of baked from scratch items.
Barry also achieved the Certified Food and Beverage Executive certification from the American Hotel and Lodging Association.