chef bios


 




 

Executive Chef Todd Artigue

Todd’s passion for cooking began at home with his family. Being raised in south Louisiana by a Cajun French father and an Irish mother, fine food was an integral part of Todd’s heritage and culture. Todd was raised hunting, fishing, gardening, and preparing food according to the seasons. 

Todd began his hospitality career in 1984. After nine years in the bar and restaurant business, Todd began cooking professionally at The Olive Garden in Kenner, Louisiana and was part of the opening team of the second largest opening in company history.
 
In 1994, Todd began working at Maximo’s Italian Grill, a fine dining Northern Italian Restaurant in the French Quarter of New Orleans, Louisiana. While working at Maximo’s, Todd began pursuing a degree in Culinary Arts.
 
In 1997, Todd moved his family to Baton Rouge, Louisiana and completed his Culinary Arts degree at the Culinary Arts Institute of Louisiana.
 
While studying at CAILA, Todd began working at the Camelot Club, Club Corp of America in downtown Baton Rouge, Louisiana.
 
After graduating from CAILA, Todd worked as the Sous Chef under Chef John Folse at White Oak Plantation in Baton Rouge, Louisiana. Todd prepared food for on and off site catering events and assisted Chef Folse with live demos.
 
In 2000, Todd returned to CAILA as the Kitchen Lab Instructor and taught the application of French method and technique to culinary arts students.
 
In 2002, Todd became the Market Chef at Maxwell’s Market, a gourmet market in Baton Rouge, Louisiana.
 
In June 2006, Todd moved his family to Texas and became the Sous Chef at The Cliffs Resort at Possum Kingdom Lake. In September 2009, Todd was promoted to the position of Executive Chef at The Cliffs Resort.

 

 

 


Executive Chef Pete Castanuela

Pete is proud and excited to be joining the White Bluff Resort staff as Executive Chef. He was born in Cleburne TX, and now resides in Ft. Worth TX, with his four sons: Pete Jr, Kyler, Trace, and Joseph. Pete comes from a family of fourteen where food was used as a way to bring his family together. Pete’s family history is what motivated him to pursue the Culinary Arts, in which he earned his degree. Pete was hired straight out of school as a personal chef. Later, he took the position as head Chef at Beaumont Ranch for three years where he gained experience in banquets, weddings, and corporate events. Besides his family, food is Pete’s life. Pete has been cooking for 27 years and does not plan on stopping any time soon. He says, “It has always been my belief to bring fresh, high quality product to the table at a reasonable price, flavor being my main priority. I look forward to displaying my skills and transferring my knowledge to the kitchen brigade so that White Bluff guests enjoy the dining experience of their lives.”

 
 



 

Executive Chef Bryan Skelton

Bryan joined The Retreat from White Bluff Resort where he was the Sous Chef of the Lighthouse Restaurant. He is a 1999 graduate of the culinary apprenticeship program at El Centro College in Dallas. Bryan did his apprenticeship at the Harvey Hotel-DFW and Adams Mark- Dallas. He stayed with Harvey Hotel until joining Double Diamond in 2005.
 
Chef Skelton was born in Texas, but raised on a farm in rural Iowa and considers both to be the primary influences on his personal cooking style. He developed a love of fresh quality ingredients growing up on his family’s farm where they raised livestock and kept a garden and orchard that provided fresh produce all summer and through freezing and canning supplied them in the fall and winter. Bryan moved to Dallas in 1993 and was quickly drawn into the thriving restaurant culture. His years with Harvey Hotel gave him a love of Southwestern cooking and a commitment to the highest standards of service and quality. He considers his culinary style Texas cuisine as it is a fusion of Latin, Asian and southern cuisines with classical cooking technique.
 
Bryan lives in Whitney, Texas with his wife Amanda who is a college instructor and involved in theatre. He has two daughters; Ashley,12 and Hayley, 9, who both want to be chefs when they grow up. Chef Skelton enjoys camping, gardening and following the Dallas Cowboys in his spare time.

 
 

Executive Chef Christian Clements

Christian comes to us from North Carolina where he was Executive Chef to the exclusive Figure Eight Island Yacht Club for fourteen years.  Christian’s credits after becoming a professional Chef with a degree from Durham Culinary Arts in 1985 include Chef to former Vice President Al Gore during the Clinton administration. Chef to the President and Executive dining rooms of General Motors of Canada.  Also first Sous Chef to the Duchess of Markham and Executive Chef of Bald Head Islands Shoals Club.  He’s also published four culinary books and an accomplished ice carver.  Chef Christian is an avid cyclist and accomplish Soccer player but loves to watch the Lakers basketball team as his favorite spectator sport.