Mission Resort + Club adds David Mudge as food and beverage director

David Mudge has joined Mission Resort +  Club as food and beverage director.
David Mudge has joined Mission Resort + Club as food and beverage director.

HOWEY-IN-THE-HILLS, Fla. — Mission Resort + Club, an MMI Hospitality Group property, has named David Mudge as its new food and beverage director.

With 30 years of experience, Mudge joins the resort with extensive knowledge of both front and back-of-house operations across restaurants, banquet facilities, and resorts. He will oversee the property’s four culinary outlets, as well as wedding, meeting, and special event catering.

“With David’s demonstrated leadership and expertise across multiple facets of food and beverage, we are confident that he will contribute to the culinary growth of Mission Resort,” says Cindy Staley, general manager of Mission Resort + Club. “He will be essential in enhancing the overall guest and member experience as well as planning exciting programming to attract central Florida locals and visitors.”

Mudge attended the Walt Disney World Culinary Apprenticeship Program, a three-year culinary program consisting of classroom studies and rotations in various Walt Disney Restaurants, from 1993 to 1996. He graduated at the top of the program’s class and would work another 10 years of his professional career with the Walt Disney Company.

“I look forward to utilizing my prior culinary and managerial experience to reinvigorate the dining experience at Mission Resort,” says Mudge. “I’m so inspired by the resort’s history and its notable role in the evolution of central Florida. I look forward to sharing my passion for creating engaging events for both the local community and our visiting guests, through new programming across all dining outlets, as well as fresh, inspired ideas for weddings, conferences, and other private events held on-property.”

Most recently, Mudge served as executive chef for Sodexo at Waterman Village Retirement Community in Mount Dora, Fla. In this position, he supervised all aspects of food production and employee training and assisted with menu planning and costing. Throughout his 30 years in the culinary industry, Mudge has managed resort banquet spaces and catering for expansive conference facilities.

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