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CHEF DODD ORTEN . . . began his culinary career after graduating from the Chicago Culinary Arts in 1954.  He worked as a  Sous Chef for The Hilton Hotel Chain from1954 to 1960, was promoted to Executive Chef and  transferred to the Hilton Hotel in Istanbul, Turkey. After two years there, he transferred to Stockholm, Sweden. During his three year stay in Stockholm, he attended the renowned Swedish Hotel School.  After these  overseas assignments, Dodd transferred to the  Hilton franchised Holiday Inn at Ownesboro, Kentucky.  While there  he attended Holiday Inn's  Innkeepers School in Memphis, Tennessee.  From there he worked at several Hilton/Holiday Inn franchises in Daytona Beach, Florida; Atlanta, Georgia; Knoxville, Tennessee, and Boston, Massachusetts. While in Boston Dodd attended the world famous Boston Cooking School. In 1972 Chef Dodd was recognized as one of the top 25 chefs in America when he entered an American Chef's Association Food Show Contest in Baltimore, Maryland. When he retired from the Hilton Hotel chain in 1988 Dodd worked with chefs in Country Inns.  During his tenure as Executive Chef at the "Whitestone Country Inn" in Paint Rock, Tennessee, he wrote the "WHITESTONE COOK BOOK".  Over the years, Chef Dodd has appeared on many Television cooking shows, cooked for the James Beard Foundation and the   Celebrity Chef's Auction for the March of Dimes.

Chef Dodd is currently doing research and development for the all natural products grown for Alabama Farm Raised Shrimp.