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The Cloister is Expanding

We are adding 63 rooms, a pool and a junior ballroom on the outer edges of the Cloister property.

Secondary Menu

Executive Culinary Team

Jonathan Jerusalmy, Culinary Director- Director of Sea Island Outlets

Education / Training: Bachelor of Arts in food service, wine technology and hospitality management from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium. Early in his career, he completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chefs of France, Paul Bocuse and Gerard Boyer.

Awards / Honors:French Master Chef

Career Highlights: Prior to joining Sea Island, Jerusalmy served as the Executive Chef at St. Regis Atlanta. His eclectic background includes stints as Executive Sous Chef of St. Regis Monarch Beach in California, Executive Banquet Chef and Executive Sous Chef at Loews Miami Beach Hotel in Florida, and Chef de Partie at Hubert Keller’s Fleur de Lys.

Childhood Favorite Food: His mother’s blinis with smoked salmon as it reminds him of spending the Christmas holidays with family.

Daniel Zeal, Executive Chef of Lodge and Retreat at Sea Island

Education / Training: Culinary Institute of America

Awards / Honors: Forbes Five-Star award 2010, 2011, 2012, 2013, 2014; James Beard House 2012 presenting chef; Best Chef's American List 2013, 2014.

Inspiration for becoming a chef: As his earliest idol, he names the charismatic TV-cook Martin Yan, and as with most Jewish families, his life revolved around sharing good food. At the age of ten Zeal was serving up family dinners igniting his passion for creativity and the satisfying aesthetics of cooking.

Career Highlights: Zeal began his professional career at The Ritz-Carlton in Amelia Island, FL, where he served as Chef de Partie of the resort’s AAA Five-Diamond Grill Room, with the privilege of working alongside his most influential mentors , Scott Crawford and Robert Ciborowski. Crawford recruited Zeal to open the Georgian Room at Sea Island as Sous Chef, in 2006. Under Zeal’s direction, the restaurant’s pastry program evolved significantly as well, achieving a polished continuity with its savory offerings. Upon Crawford’s departure in 2009, Zeal stood out as his natural successor, then moving into his current role.

Jason Russell, Resort Executive Sous Chef

Education / Training: Art Institute of Atlanta, Culinary Arts

Inspiration for becoming a chef: Born and raised in South Georgia, Russell cut his culinary teeth on home-grown, southern cooking. While spending his childhood helping his mother and grandmother cook for the family, he found his passion for entertaining through food.

Career Highlights: Prior to joining the Sea Island family in 2007, Russell served as Executive Sous Chef for a large, upscale country club in Georgia. Since starting at Sea Island’s Beach Club, Russell has climbed the epicurean ladder and shaped his creativity and signature cooking style into what he calls “sophisticatedly southern”. In 2009, Russell became Chef de Cuisine for the River Bar at The Cloister, followed by Chef Tournant in 2011; and has been in his current role since 2012.

Favorite Kitchen Tool: “A spoon, because it’s simple, timeless, and necessary, just like a sports coat”.

Cortney Harris, Executive Pastry Chef

Education / Training: Culinary Institute of America, Hyde Park

Career Highlights: While completing the externship program at the Culinary Institute, Harris worked at the Grand Geneva Resort and Spa in Grand Geneva, WI. Upon graduation, Harris was promptly recruited by Sea Island and continued her career in the Sea Island Bake Shop. Over the next seven years, Harris’ talent, strong work ethic and attention to detail enabled her to work her way through the leadership ranks and moved into her current role in January 2014.

Foodie Fun Fact: As an animal lover, Harris would be a veterinarian if not a chef.

Ryanne Carrier, Director of Wines & Spirits, CS

Education / Training: Kendall College- Chicago, IL; also holds certifications in Professional Cookery including Baking and Pastry

Career Highlights: Carrier’s career can be split into two categories – food and wine – and she has committed significant amounts of time to her love of both. After being in the kitchen for several years, Carrier began pursuing her sommelier certifications with the Court of Master Sommeliers. She joined Sea Island in 2010 as the Sommelier in Georgia’s only Forbes Five-Star restaurant, the Georgian Room. In 2012, she moved into her current role.

Favorite Drink: When she was cooking, Carrier was often asked what her favorite dish was to cook; her answer, “all of them!” Now that her focus has turned to wine, her answer for this isn’t all of them; she says “it depends on the meal…the company…the setting…the season…and the time of day of course!”