For the past four decades, Chef Andy Lagana has cultivated a diverse and high-impact career in the culinary and hospitality sectors, evolving from a hands-on Sous Chef and Part Owner of Garfield’s in NJ to a strategic leader in large-scale resort operations. His foundational years in Italian-American cuisine transitioned into a specialized focus on high-volume resort management, notably serving as Chef de Cuisine and Operations Manager for Vernon Valley/Action Park and later as Assistant F&B Director at Camelback Ski Area. Between 1998 and 2002, Andy took on dual leadership roles as General Manager and Executive Chef at Mountain Creek Resort and Director of Food and Beverage at Kites Restaurant, where he managed all culinary offerings for up to 2,000 guests. Since 2003, he has been a driving force at Crystal Springs Resort, specifically overseeing the Ballyowen and Black Bear Golf Clubs as Director of F&B and Executive Chef, where he manages high-end banquet operations and over 75 weddings annually.