EAST GULL LAKE-Cragun's Resort is pleased to welcome Chef Brian Diumenti to the Cragun's Family.
"Irma Cragun has always been the heart and soul of the food operations at Cragun's Resort and she is working closely with Chef Brian to ensure that Cragun's tradition of serving fresh, wholesome food in a welcoming environment is carried on.
"I have every confidence that Cragun's guests and the local community will appreciate and enjoy the wonderful new dining options Chef Brian is bringing to the Cragun's experience," said Eric Peterson, general manager at Cragun's Resort.
Diumenti reports always having a love for food. While growing up in California, his family was particular about food with an emphasis on its proper selection, handling and preparation. His grandmother was militant with regard to technique and presentation even though she was just cooking for her loved ones. Everyone in Diumenti's family contributed to his culinary repertoire and inherent passion for food.
Diumenti's initial responsibilities will include converting the Snack Bar at the indoor pool to the Cragun's Cabana and creating a new restaurant concept called Irma's Kitchen in the space currently occupied by the Hungry Gull Restaurant. Cragun's Cabana will be open daily during the summer months and will serve a light breakfast, lunch and dinner menu that will include make-your-own salads and wraps, sandwiches and side items as well as a full cocktail selection. Irma's Kitchen will open in mid-June and will serve a lunch and dinner menu Monday-Saturday through Labor Day and weekends in September. All menu items will be made in house using many of Irma's recipes and the freshest local ingredients. Chef Brian will source ingredients from local producers and artisan farmers and provide a "fresh to table" dining experience. "I have met with many of the local growers in the area and I am truly excited about the creative new menu items we will be introducing at Irma's Kitchen" Diumenti said.
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One of Diumenti's first chef positions was Napa, Calif., in 1984 where he was assistant executive chef at one of the most famous hotels in the area. It was there that he fell in love with all things food, using natural local ingredients and working with local farmers and ranchers. After leaving Napa, Brian was a Chef with Omni Hotel in San Francisco and Westin Hotels in Houston. While with Westin he attended the Westin Culinary Institute.
Diumenti also lived in Bismarck, N.D., for six years. He was the opening executive chef for Prairie Knights Casino, and chef/partner at The Bistro. Diumenti also worked as executive chef on the Las Vegas Strip for many years. Most recently, Diumenti was executive chef for HoDo at the Hotel Donaldson in Fargo, N.D. Diumenti has made appearances on The Travel Channel, conducted demonstrations on Food TV and performed cooking shows at University of Nevada Las Vegas and made many guest appearances on local TV and radio shows.
In 2007, Diumenti and his son Stephen started a consulting company called Culinary Business Intelligence. They developed many concepts such as: Prime Burgerhouse (Illinois); The Martini Las Vegas (Nevada); Indulge Show Kitchen Buffet (Illinois); and Crave Deli (Illinois) working with companies such as Hyatt Gaming, Caesars Entertainment and MGM International. Diumenti has also enjoyed working with many celebrity chefs helping to develop menus, recipes and concepts.
