Coastal Southern Cuisine
Jason Russell, Executive Chef of the Beach Club
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, 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 most recently oversaw all Sea Island Event operations as Executive Chef of Sea Island Events, before moving into his current role in 2015.
Favorite Kitchen Tool: “A spoon, because it’s simple, timeless, and necessary, just like a sports coat.”