The Team

A graduate of Johnson & Wales in Providence, Rhode Island, Wendel did his apprenticeship under Master Chef Antoine Flueri in Stowe, VT.  He then went to work on the island of St. John with the Caneel Bay Resort.

Dean Wendel spent several years working across the country with the Ritz Carlton Hotels.  He was Executive Chef for the Wychmere Harbor Beach Club & Hotel on Cape Cod before coming to Raleigh to be Executive Chef for The Raleigh/Durham Embassy Suites.

Now at The Raleigh Renaissance, the Chef’s culinary background is evident in every dish on Flights extraordinary menu.

Chef Wendel’s eclectic menus are inspired by fresh ingredients and regional flavors. Chef Wendel reaches out to local farmers for such items as fresh eggs, local cheeses, and can be found out at the North Hills Farmers Market when in season.

Executive Sous Chef, Dean Thompson

A North Carolina native, Dean grew up in Cary, NC. Dean worked in several small restaurants and pizzerias before leaving the state to attend Johnson and Wales University in Providence Rhode Island.

While attending Culinary school Dean worked in one the finest Italian restaurants in The Federal Hill district of Providence. Upon his return to North Carolina, Dean went to work at Hope Valley Country Club, in Durham and quickly rose to the level of Sous chef.

Thompson came to The Renaissance prior to opening in 2008. He has been instrumental in their success and his relentless pursuit of culinary perfection is evident in every dish he makes. Dean is involved in every new menu and works hard to make sure local, indigenous ingredients are available for the menu offerings.

Originally from Lincoln, Nebraska, Devin worked as a cook in several local eateries. Devin moved to North Carolina and pursued his culinary career here in the triangle. Devin went to work with Dean Thompson at Hope Valley Country Club in Durham. Devin came on board as Sous Chef at the Renaissance in November of 2008. Devin was instrumental in our successful opening and has played a key role in all of our accomplishments.

After College, Josh went to work with John Q Hammons Hotels where he became the Restaurant Manager in 2000. In 2002 he went with Aramark and opened a free standing Restaurant, Cantina Roble on the campus of Elon College. After successfully opening the Restaurant Josh moved to Cary and managed the “Bistro in the Park” restaurant inside the Embassy Suites Hotel. In January of 2010, Josh joined the Raleigh Renaissance team and currently oversees the Front of House operations of Flights Restaurant.