Chateau on the Lake Resort, Spa & Convention Center named Paul Trout its executive chef.

“Chef Paul is an outstanding and very talented chef, and we are so pleased that he is now overseeing the culinary offerings at Chateau on the Lake,” said Stephen Marshall. Vice president and general manager, Chateau on the Lake Resort, Spa & Convention Center. “He has been instrumental in bringing our food offerings to an even higher level, and our guests and groups will love his truly delicious, creative and beautifully presented cuisine.”

In his new position Chef Trout is responsible for overseeing all culinary operations at the resort, which boasts one of the largest convention centers in Missouri, with 43,500 square feet of meeting space all on one level, with the ability to host groups from 10 to 3,000. He also oversees the food at the resort’s dining venues, which includes the award-winning Chateau Grille, the Downstairs Deli, the Atrium Café & Wine Bar, and The Sweet Shoppe, as well as in-room dining.

Prior to his promotion, Chef Trout served as the resort’s executive sous chef since 2011, where he handled all kitchen operations in the absence of the executive chef. In that position, he created menus and recipes for the resort’s restaurants, banquets, and winemaker dinners. He has been very instrumental in the quality and creativity of the resort’s food over the last several years, which enabled the hotel to receive such honors as 417 Magazine’s “2016 Readers’ Choice Award” as one of the “5 Best Branson Restaurants” in 2016.

Prior to working at the resort Chef Trout served as sous chef and banquet chef for Tapas Downtown in Redding, Calif.; chef for The Shasta Experience, a catering business in Redding, Calif.; and for the U.S. Air Force as Field Technician for the Electro-Mechanical Team Section of the 341st Missile Maintenance Squadron. A Certified Fire Fighter, his diverse experience also includes serving as a firefighter for the California Department of Forestry and Fire Protection.

Chateau on the Lake Resort & Spa’s dining options include Chateau Grille and casual fare options include the Downstairs Deli; Atrium Café & Wine Bar; and The Sweet Shoppe.

The resort completed the renovation of its 301 guest rooms and suites and the renovation of all of its smaller meeting rooms, in January 2015. In addition, in January 2015 the resort added a new executive boardroom and enhanced all of its meeting space, including its 32,000-square-foot Great Hall ballroom with new LED lighting, new flex-back banquet chairs, and new “linenless” meeting tables.