For the past decade, Tracy Ross has enjoyed Christmas at Biltmore from the sidelines, first as a host in Biltmore House and then as a member of the Reception & Ticketing Sales Center team. This year, however, Tracy has stepped into a new role with Biltmore’s Floral department, and she’s got her hands full of Christmas—literally!

“I’ve helped Floral over the years with things like fluffing trees,” Tracy said, “but this is the first time I have a personal stake in it, and I can say ‘I did that.’”

Tracy joined the team just a month before Floral began decorating for Biltmore’s most-anticipated season of the year. The theme—A Gilded Age Christmas—had already been decided and plans made for the decorative style featured in each room. That meant that Tracy jumped in wherever she was most needed, assisting her new co-workers in bringing holiday magic to life in America’s largest home and all across the estate.

“They are so incredibly organized,” said Tracy of her teammates. “Day-by-day, step-by-step, they’ve worked out all the details so that nothing falls through the cracks. And even though everything is planned, individual personalities shine through in the decorations!”

One aspect of decorating Biltmore that surprised Tracy is the research Floral conducts to ensure that their designs are historically accurate and connected to Vanderbilt stories and traditions. “A member of Floral wanted to include vintage ice skates in her room decorations,” Tracy said, “so she went through archival material until she discovered a photograph of Cornelia Vanderbilt skating on the ice-covered fountain pool on the Front Lawn of Biltmore House.”

The photograph gave her the historic tie with Biltmore and the Vanderbilts that she needed to feature ice skates. “Her effort makes the décor in the Music Room that much more special and meaningful,” said Tracy.

Another thing that surprised Tracy? How much behind-the-scenes preparation work it takes to create the decorative elements for each room. “The garland for the Winter Garden took eight separate steps to complete,” Tracy explained. “We started with a thick garland that was beautiful on its own, and then we added layers of permanent botanicals like ivy, dusty miller, and pine branches. Then more layers of icy sparkles to achieve a true Gilded Age look and feel. When it was finished, it was unbelievably rich and luxurious—exactly what you’d expect the Vanderbilts to have in their home!”

While Tracy works with this season’s Christmas at Biltmore decorations, she’s already planning ahead for next year. “I feel very blessed and very lucky to be around all these talented people,” she said. “They’ve welcomed me to the team, and they trust me to begin putting my creative personality and ideas into the mix. I’ve always loved Biltmore and the holidays, but this year, that love has really been revitalized!”

Imagine preparing and serving breakfast, a breakfast buffet, banquets, lunch and afternoon tea to hundreds of guests each day and managing ten employees.  It’s sort of like juggling with many balls in the air, but Ryan Hadenfeld, Demi Chef at the Inn, says bring it on—he loves the challenge and the creativity.

“Creativity in the kitchen involves everyone and I try to foster that environment,” he says. “We like to create things our cooks want to cook, and they like the freedom. It never gets boring.”

Some of the recent creations offered by his cooking staff include a strawberry salad, flat bread made with naan and a red pepper coulee, and an asparagus and crab salad with truffle aioli. Yum!

Ryan is a fairly new Biltmore chef; he’s been here about six months. He started at the Bistro and recently transferred to the Inn. This is his first supervisory role.

“As a cook you work hard, make sure everything is prepped and keep your cool. Once you get into management, you do all that plus you must know human resources and organizational skills, and you have to look ahead. I love my job.”

Ryan occasionally works the omelet station in the mornings. He says everything is prepped and chopped each morning, and then guests pick their ingredients. About a third of the guests want a little bit of everything in their omelet, another substantial percentage only want ham and cheese. But he sees it all—one guest asked for smoked salmon, another for jalapenos, several request egg white omelets.

“It’s very cool to work the omelet station. We get immediate feedback and that’s great. Several guests have told me their omelets were the best they ever had,” he said.

Many of the eggs used for breakfast at the Inn come from heirloom chickens raised on the estate. Ryan says these chickens are raised in a natural setting and the eggs have deeper yokes, are richer and quite delicious.

A typical day for Ryan means he checks in with all his staff, making sure they have what they need. He creates special dishes and new menus depending on what’s fresh. He and his staff make their own sauces and pickles, cheese puffs, pate and butcher salmon and beef.

“My job is the sum of all the little parts—I make sure everyone does their job and I get whatever falls between the cracks,” says Ryan. “One day we were slammed at lunch and someone said they needed help checking on the tables, so I walked out and did that. It’s not what I normally do but we’re all a team here.”