Last week, Valley Forge Casino Resort in Valley Forge, Pennsylvania announced the appointment of Theodore Iwachiw as executive chef of all food and beverage operations on the property.
Iwachiw previously was executive sous chef at the famed Atlantis Resort Paradise Island in the Bahamas and held various leadership roles in kitchens throughout the Mid-Atlantic region. He presided over his own kitchen at Ted’s on Main in Medford, New Jersey; was executive chef and F&B director at the Germantown Cricket Club in suburban Philadelphia; executive chef of Wolfgang Puck Catering; and regional executive chef at Davio’s Steakhouse in King of Prussia, Pennsylvania.
Most recently, Iwachiw led the opening of Live! Casino and Hotel in Philadelphia, where he oversaw daily operations of three restaurants, the food court, banquets and room service.
“Valley Forge Casino Resort is excited to welcome Theodore to our team,” said Ron Bailey, general manager of Valley Forge Casino Resort. “Food and beverage is a vital component in keeping our existing customers onsite and enticing new guests to visit our property, and we’re thrilled to bring on a seasoned professional to revamp our offerings and help to provide a well-rounded guest experience.”
Iwachiw will focus on recruiting top-tier talent to join the staff at Valley Forge Casino Resort. He’s also tasked with revamping the food-and-beverage operations at the resort, including the enhancement of wedding menu options, the creation of a new menu at the resort’s signature steakhouse concept, Revolution Chophouse and a refresh of the casual sports bar concept, Valley Tavern. Iwachiw will also be looking to modify Valley Forge Casino Resort’s food court offerings, potentially introducing a new concept into the mix.
“I am so happy to join the team at Valley Forge Casino Resort,” he said. “The culinary industry is something that has always been my passion, and I’m excited to apply the knowledge and skills I’ve acquired throughout the years to make the food and beverage programming at the property the best that it can be.”
