Regis M. Holden Jr.
Senior Director of Culinary Services
Chef Regis Holden has had a diverse 30-year career in the Culinary Industry as well as Restaurant Management. He has proven to be highly respected, widely certified, and well-regarded in the restaurant business and within his community. He has worked on the staff of large, upscale restaurants and resorts, as well as family-style chain restaurants. Regis is currently the Director of Menu Development for the Eat'n Park Hospitality Group.
Regis has developed successful new food concepts for Eat'n Park Restaurants, in an effort to attract a younger and 'trendier' clientele while continuing to gratify loyal customers. His expertise and experience provides balance, while offering extensive variety at reasonable costs to the customer. His efforts have been featured in such professional and food related publications as Table Magazine, Edible Allegheny, Nation's Restaurant News and the Research Chefs publication, Culinology.
Throughout his career Regis has volunteered for a variety of community activities and charities and is a past recipient of the Walter B. Lowrie Volunteer of the Year Award. Regis currently serves on the Culinary Curriculum Advisory Boards for the City of Pittsburgh Public Schools and the Westmoreland County Community College.
Regis is also a certified food service instructor and has served in the past as a part time instructor at Westmoreland County Community College where he also serves as a judge for the apprenticeship cook-off exams.
Regis is a graduate of the American Culinary Federation National Apprenticeship Program and holds a degree in Culinary Arts. He holds many professional memberships including the American Culinary Federation where he has served as President and Chairman of the Board for the Laurel Highlands Chapter.