Dawn Sieber

Clinical Instructor, White Lodging-J.W. Marriott, Jr. School of Hospitality and Tourism Management

Clinical Professional Instructor
Department Chef

Biography

Created “The Redstar”, 1986 as Chef de Cuisine, inspired by ethnic diversity and shopping daily at Baltimore’s famed marketplaces to invent her menus.
Anchored Cheeca Lodge from its inception in 1988-2000 as Executive Chef
Consulted on various projects for Coastal Hotel Group, impressed by working with Joachim Splichal
Pioneered environmentally sustainable cuisine, developing relationships with farmers, scientists, and other chefs 1986-current
Chosen by Julia Child to cook for her Gala 8oth Birthday Celebration, Boston 1993
Tapped by the James Beard Association in 1999 as a trendsetter, one the “Rising Stars of the Millennium”, featured in NYC at the James Beard Awards
Featured as the first female chef profiled in “The National Culinary Review”
Mentored and trained culinary students from J&W University Cooperative Education Program, CIA, California’s Culinary Academy, and other prestigious culinary programs
Honored as Distinguished Visiting Chef, 1998, Johnson and Wales University
Highlighted for 5 consecutive years as a guest chef at the famed Masters of Food and Wine in Carmel, Ca.
Sought after to bring her pioneering cuisine to Singapore at Raffles Hotel, 1998
Participating as a guest chef continuously at prestigious invitational events, (Miami, NYC, Seattle, Carmel)
Featured in numerous television live and taped cooking segments (NBC Today Show, CBS Good Morning America, BBC, PBC), magazines (Bon Appétit, Gourmet, Southern Living) and newspapers(Miami Herald, Chicago Tribune, NY Times)
Tapped by Rosewood Hotels and Resorts as Executive Chef, Martineau Bay Resort
Assisted as a Chef at several Rosewood properties, enjoying an immersion in Caribbean cuisine and culture
Created and operated Kaiyó-Oct.2001-Feb.2007, Florida Keys
Renown as an expert in Japanese cuisine
Collaborated and concept creator for the renovation and re-opening of the famed Green Turtle Inn
Consulted for luxury inn (Virginia) and resort(Oregon), restaurants 2017-18, achieving 5 star reviews

Education

MaED, 2013, Argosy University
BA, Psychology, 1979, University of Miami
Dual AA, 1987, Culinary and Pastry Arts, Baltimore International Culinary Arts Institute
ServSafe Food Protection Manager and Instructor
ACF Certified Supervision Management, 2012

Diversity, Equity and Inclusion

Sodexo Diversity and Inclusion Training, 2015-2017

Selected Honors/Awards

Distinguished Visiting Chef, Johnson & Wales University - 1998
Rising Star Millenium Awards, James Beard Foundation - Spring 1999