Press Release

DURHAM, N.C., May 17, 2018 – JB Duke Hotel, the premier AAA Four Diamond luxury property located on the campus of Duke University in Durham, North Carolina, announced the selection of its new executive chef, Troy Stauffer.

No stranger to the Duke University hospitality family, Stauffer worked as the sous chef for three years at JB Duke Hotel’s father property, the Washington Duke Inn & Golf Club, during which his teams were awarded the Wine Spectacular Award of Excellence and featured in the Southern Living Hotel Collection. While serving the Triangle for nearly half of his 20-years food industry experience, Stauffer most recently served as an executive chef at City Club Raleigh where he produced the largest percentage of growth in a la carte revenue in 2016 and 2017.

“Troy is a skilled chef who is highly regarded in the hospitality industry for not just his impressive accolades, but also his proven leadership skills developed over the course of his career,” said Gregg Hilker, general manager, JB Duke Hotel. “We are privileged to welcome him aboard, and look forward to seeing his impact on the JB Duke Hotel dining experience.”

The veteran cooking professional will lead menu conception, planning and development, in addition to perfecting recipes. Stauffer will manage, direct and oversee daily operations for hotel dining, including MarketPlace, a full-service restaurant specializing in a la carte, conference dining and two full-service bars.

Stauffer’s outstanding performance and culinary skills are well-celebrated, garnering numerous awards and accolades. While involved in his previous City Club Raleigh role, Stauffer helped his team to win the National ClubCorp Superstar award in 2011. In following years, Stauffer led his team to be named number one in food quality scores, out of 200 clubs in 2017, and was selected two different times to represent the organization as a divisional chef at CIA Greystone in 2013 and 2017.