Logan has been a Chateau Morrisette associate for
more than ten years. For most of that time, he's
been a server at the Chateau Restaurant, although
he did spend some time working in the winery. Born
in Coco Beach, Florida, Logan was raised just north
of Floyd in Riner, Virginia. Interestingly enough,
Logan was raised vegetarian. It was not until he
began working at the restaurant and needed to
learn the difference between a filet and a t-bone
that Logan began eating meat. "I've learned a lot
about the culinary arts during my time with Chateau
Morrisette; sampling an incredible diversity of foods
and learning more about wine than I ever imagined
I would know," Logan says. To provide quality
customer service, it's important to know and share a
variety of information that will enhance the overall
customer experience. "You never know when you might be asked how tannins react to proteins,"
Logan jokes.
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"You never know when you might be asked how tannins react to proteins," Logan jokes.
While the food and wine are interesting parts of his
job, Logan's real motivation is his customers. Often
requested by guests, Logan says, "it's like meeting
up with old friends, we pick up right where we left
off." Logan also enjoys meeting new customers and
hearing their stories. He rarely writes down orders
and is very good at making people feel welcome.
When not working, Logan likes basketball, frisbee
golf, and spending time fixing up the house he
recently purchased in Floyd. But mostly, he likes
spending time with his "wonderful girlfriend, Kelley,"
who, by the way, also works at Chateau Morrisette.
Say hello to Logan next time you visit the restaurant.
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