Raleigh, NC, February 21, 2013 --(PR.com
)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com/), has announced that Roy Durham, head line cook for Rocky Top Hospitality, has been named as the 2013 Restaurant Employee of the Year by the North Carolina Restaurant and Lodging Association (NCRLA). Durham was presented with the award at the NCRLA Taste of North Carolina event, which was held on Feb. 18 at The Carolina Inn in Chapel Hill. NCRLA, a trade association that advocates for North Carolina’s hospitality industry, gave numerous industry awards including Restaurateur of the Year, Lodging Operator of the Year and Supplier of the Year.
Having been with Rocky Top Hospitality since 1997, Durham has played an integral part in the company culture and evolution. As a head line cook, Durham’s responsibilities include working at each of the Rocky Top Hospitality restaurants. Additionally, he oversees numerous catering events, most notably each of the home football games for the University of North Carolina at Chapel Hill, where the company is responsible for catering the entire Blue Zone. Apart from his day-to-day culinary responsibilities, Durham serves as a key figure in the launch and development of each restaurant that falls under the Rocky Top Hospitality umbrella.
“Roy Durham truly is the definition of who we are as an organization,” said Maite Vigil, director of operations for Rocky Top Hospitality. “Although I have worked with countless outstanding individuals throughout my career, Roy stands apart from the rest, as one of the hardest working and most enthusiastic, dedicated and dependable employees I have ever encountered. He has an unwavering commitment to the job, and values and understands the importance of timeliness and efficiency. We are so proud of Roy’s accomplishment, and grateful to have him as part of the Rocky Top Hospitality team.”
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About Rocky Top Hospitality:
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. The Rocky Top Hospitality name includes a variety of unique restaurant concepts, such as The Daily Planet Café, The Twisted Fork Grill, Market & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA).
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