Chef de Cuisine
A 13-year veteran of restaurant cooking and cuisine, Chef Bryan Petrick is the Chef de Cuisine at Aerie Restaurant & Lounge. Chef Petrick joined the Aerie staff in 2012, and has held the Chef de Cuisine position—the highest at the restaurant—since 2015.
Chef Petrick is a 2012 graduate of the Culinary Arts program at The Art Institute of Michigan in Novi. Prior to graduation, he worked at the Cherry Blossom Japanese Restaurant in Novi, the Ironwood Grill in Plymouth, and the Texas Corral Steakhouse in Canton.
From the kitchens in New Orleans to Mackinaw Island, chef Bryant Betts brings a diverse culinary background to Grand Traverse Resort and Spa. Betts attended the Culinary Institute of New Orleans. Once he graduated, he started to develop and define his own cooking style during his time as the Executive Sous Chef at Le Pavilion Hotel in New Orleans.
Before joining the team at Grand Traverse Resort and Spa Betts was the Executive Chef at Crystal Mountain Resort where he led the entire operation for seven years.
In January 2020, Betts brought his incredible skills and passion to Grand Traverse Resort and Spa. Betts leads culinary operations at the Resort as Executive Chef and is looking forward to brings a new level of excitement and creativity to the department.