CHEF TROY TRETTEL

At your table.
On your team.

Memorable private dining. Practical culinary leadership. The same care for the food, the people, and every detail.

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MINNESOTA & LOUISIANA PRIVATE DININGMIDWEST & SOUTH CONSULTING

CRAFT IN THE KITCHEN.
CARE IN EVERY DETAIL.Chef Troy

01 / THE PRIVATE DINING EXPERIENCEChef to Cabin 02 / THE HOSPITALITY BUSINESSHigh-End Culinary & Casino Chef Consulting

SELECTED CAREER EXPERIENCE

Golden NuggetTreasure Island Resort & CasinoGrand CasinosMeet Chef Troy ↗

Seared tuna with rice, vegetables, and sauces — GOOD COMPANY. A BEAUTIFUL SETTING. A MEAL TO REMEMBER.

CHEF TO CABIN / PRIVATE DINING

Your cabin.
Your company.
Your own chef.

A dinner worth gathering for, without leaving your cabin or lake home. Chef Troy plans the menu, shops, prepares, serves, and cleans the working kitchen.

From Northwoods tasting menus to a generous supper-club evening, every experience begins with your occasion and your guests.

Brainerd Lakes · May–AugustGraywood / Lake Charles · December–MarchUp to 12 dinersCustom menus

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HIGH-END CULINARY & CASINO CHEF CONSULTING

A chef’s eye.
An operator’s instinct.

Good food brings people in. Strong operations keep them coming back.

I help casino and hospitality teams connect the menu, the numbers, and the guest experience—with practical tools and hands-on leadership.

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Operations & profitability

Menus & dining concepts

Openings, systems & teams

Interim F&B leadership

THE PERSON BEHIND BOTH

Chef by craft.
Host at heart.

From executive chef to food and beverage director and vice president, my career has always come back to the same thing: taking care of people through good food and thoughtful hospitality.

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FROM THE CHEF TO CABIN KITCHEN