Michael P. Ritenour, Executive Chef
Graduated BICA 1990
Chef Michael Ritenour started his culinary career in 1988 working in Virginia’s Wayside Inn. He then attended Baltimore International Culinary Arts Institute, graduating in 1990, and at the age of 20, became Executive Chef of Baltimore Ramada Convention Center.
Chef Ritenour has worked in various large hotels in the Baltimore and Denver areas including Sheraton, Doubletree and Ramada.
Ritenour joined Massanutten in 1995 and is the Executive Chef for Massanutten Resort. Over the years, he has won several awards, including an Iron Chef distinction. He has been written about in Southern Living Magazine and has been contacted by several other culinary magazines, including Gourmet, for his recipes. Chef Ritenour writes the menus for our restaurants and specialty dinners.
Nathan Bales, Executive Sous Chef at Fareways
Chef-in-Training
Nathan grew up in South Florida and moved to Virginia when he was 23. Nathan has prepared meals for the Beer Lover’s Dinner, Winemaker’s Dinner, Murder Mystery Dinner and numerous weddings. He has worked in each of the food and beverage locations on the mountain learning new methods of food preparation and presentation.
Nathan has enjoyed training under Executive Chef Michael Ritenour for the past 10 years and helping with the creation of new menu items and recipes. Nathan is currently the Executive Sous Chef of Fareways Restaurant and Lounge.
Tena Painter, General Manager at Woodstone Deli and Pizzeria
Tena has been in the food and beverage industry since the age of 14. She began her career with Great Eastern Purveyors in 2000 as a prep cook and has since then advanced to her current position of General Manager of the Woodstone Deli and Pizzeria. Tena enjoys the freedom of being able to create daily specials and menus. She is from Broadway, Virginia but currently resides in Elkton with her daughter and family pets.
Carlos Tlaxcala, Sous Chef at Massanutten WaterPark
A native of Pueblo, Mexico, Carlos moved to McGaheysville, Virginia in 1985 where he currently resides with his fiancé and two children. Carlos joined the team at Massanutten in 2000 and has worked his way up from an entry-level position to his current status as Sous Chef at the Massanutten WaterPark. His accomplishments along the way include preparing meals for the Beer Lover's Dinner, Wine Makers Dinner, Murder Mystery Dinner and instructor of the cooking class.
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