MEET CHEF TROY TRETTEL

Chef by craft.
Operator by experience.

Whether I’m preparing dinner at a lake home or working with a casino’s leadership team, the details make the difference.

My career has taken me from executive chef to food and beverage director and vice president—across casino resorts, restaurants, and new openings.

Chef to Cabin brings that care to private dining in the Brainerd Lakes. High-End Culinary & Casino Chef Consulting brings it to owners, general managers, and hospitality teams across the Midwest and South.

I care about food worth coming back for, people who know what’s expected, and operations that make sense on paper and on the floor.

Chef Troy Trettel in a white Chef to Cabin jacket — CHEF TROY TRETTEL

SELECTED CAREER EXPERIENCE

A few stops
along the way.

SELECTED CONSULTING WORK

Sugar Creek Casino

Hinton, Oklahoma

QSR planning, menu development, culinary standards, team guidance, and operational tools.

2018–2021

Treasure Island Resort & Casino

Director of Food & Beverage · Welch, Minnesota

Menu redevelopment across steakhouse, buffet, bowling, room service, and QSR venues.

2015–2018

Golden Nugget

Vice President of Food & Beverage · Lake Charles, Louisiana

Leadership across 12 signature and specialty restaurants, room service, and poolside dining.

EARLIER CHAPTERS

Grand Casinos · Famous Dave’s · Palace Casino

Executive chef, general management & culinary development

Casino openings, restaurant operations, research and development, and renovation experience.

THE NEXT STEP

Something good starts with a conversation.

Tell Chef Troy what you have in mind. A private evening, a new dining concept, or a stronger operation.

Let’s talk

Chef by craft.Operator by experience.