Christopher Ropp
 Member since: September 4, 2009
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 Chef Christopher J. Ropp
Christopher J. Ropp, C.E.C., is Executive Chef at Kenwood Country Club in Cincinnati, Ohio, a privately held club serving more than 900 members. Ropp received the club’s Manager of the Year Award in 2007.
Ropp’s contributions to the continued growth of Kenwood’s food and beverage program—which led to an Achievement of Excellence Award from the American Culinary Federation in 2009—were highlighted in a profile in the November 2009 issue of Club & Resort Business (“Finding Profit in Options”).
Prior to coming to Kenwood in 2006, Ropp worked in Cincinnati as Executive Chef at Parkers Blue Ash Grill, a property of Select Restaurants, Inc., and before that as Executive Chef at The Bankers Club, a ClubCorp of America property. While at The Bankers Club, Ropp was featured in Private Clubs (July /August 2005) for the magazine’s “Off the Menu, Chef” department. He also earned ClubCorp of America’s Food & Beverage Team Award in 2004, and partnered with The Culinary Institute of America to make The Bankers Club an approved “extern training site.”
Ropp holds an Associate of Applied Business in Culinary Arts from Cincinnati State Technical and Community College, and honorably served in the United States Army and the Ohio Army National Guard for 12 years.
Ropp, who lives in Cincinnati with his wife and two sons, currently serves as Adjunct Professor at Midwest Culinary Institute at Cincinnati State Technical and Community College. He is a member of the Confrerie de la Chaine des Rotisseurs, the American Culinary Federation and the World Academy of Chefs.
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| Email: cropp@kenwoodcc.com |
| Website: www.kenwoodcc.com |
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Education
Associates of Applied Business, Cincinnati State Technical and Community College
Cincinanti
Chef Technology
1998-2001
Certified Executive Chef, American Culinary Federation
2009- |
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