Twain Schreiber, 37, is a South Africa native and has lived and worked in nine countries...and is now living in Traverse City and serving as food and beverage director for the Grand Traverse Resort & Spa in Acme. The Ticker checked in with Schreiber to see how he made it through his first Northern Michigan winter, talk culinary changes at the Resort, and find out what he really thinks of the much-fussed about Honeycrisp apple.

Had you been to Traverse City before hiring on at the Resort?
I had no idea where it was. But I had worked with [Resort GM] Donald Ponniah before. When you find someone you trust and believe in, well … then he asked me to move to northern Michigan from sunny Beverly Hills, California. I went into Aerie (on the 16th floor of the Tower) and looked out the window. It’s extremely beautiful, but I’d never lived in snow before.

So it’s been a long winter for you?
Yes. I made some dumb mistakes this year with my winter gear. I think next year will be much better.

What changes have you made to the Resort’s food and beverage operation?
Sunday Brunch at Aerie is back – and with an even better view. I changed all the menus. The food was heavy. I want the freshest products possible with clean, crisp flavors. But it’s not just about the food – it’s a dining experience. I want to take that caliber of service from the big cities and join it with the small town, Midwestern atmosphere.

How much of that fresh food will be local?
I’m working with Cherry Capital Foods and have made a commitment to increase our local food and beverage purchases by ten percent. But when I say ‘local’ I mean the whole state of Michigan. I found a hydroponic lettuce grower out of Grand Rapids who will grow specific lettuces just for the Resort; a Michigan-based meat purveyor; microgreens from Werp Farms in Buckley. But there are things we can’t get here, obviously. We’ll fly in yellowfin tuna next day from Hawaii.

Any favorite Michigan foods?
Lately, the baby carrots from Werp Farms. They are a little rustic and some still have dirt on 'em. I had never had a Honeycrisp apple before, and I loved it! I’m a sucker for a peach, and I tried one last summer that was spectacular.

Thoughts on our region’s food industry?
I have been going to meetings with the Michigan Land Use Institute. I want local farmers to have a certification that says they are clean. Safe food is my biggest concern.

Summer fun?
We’re developing a lot more things for locals, ways for them to feel welcome at the Resort again. For instance, we’re going to have a happy hour at our Beach Club, do a pig roast, have a calypso band ...