Director of Culinary Operations for Clive Collective

Chef Todd Stoner is a fourth generation chef. He grew up on the grounds of the Greenbrier Resort in White Sulphur Springs, West Virginia where his father served as Vice President of Food and Beverage for 30 years. His early memories are of running through the massive kitchen of the Greenbrier grabbing cookies as they were pulled hot from the ovens. By the age of 16 he was working in that same kitchen performing a variety of kitchen tasks. After high school Chef Stoner attended and subsequently graduated from the Culinary Institute of America in Hyde Park, New York. Upon graduation he continued his culinary education by working and opening some of the more avant-garde restaurants around the country, including Tra Vigne in St Helena, California, Ajax Tavern in Aspen, Colorado and Nava in Atlanta, Georgia. He also had the opportunity to return to the Greenbrier for the opening of Sam Snead’s restaurant, where he served as the chef de cuisine in the resort’s first open kitchen concept. Todd then took his lifelong passion for cooking to the Onwentsia Club in Lake Forest Illinois where he was the Executive Chef for 13 years. The membership of The Onwentsia Club, one of the top Platinum Clubs of America, describes Chef Todd’s cooking and his cooking style as “comfort food taken to a new level”. After 13 years at The Onwentsia Club, Todd found himself with an interesting opportunity to become the Corporate Chef for Uline Shipping Supplies Corporate Campus in Southern Wisconsin. Todd has been with Uline for 10 years and oversees three campus cafes which feed 1600 employees a day with a staff 35 chefs and café attendants. Todd also oversees the operations of an upscale supper club in northern Wisconsin, which is owned by Liz Uihlein owner and CEO of Uline.