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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.


Colt & Alison

A Southern Inspired Steakhouse

Located inside The Lodge, Colt & Alison offers a charming and intimate setting for dinner with the glow of a wood-burning fireplace and panoramic views of Plantation Course’s 18th hole. Featuring incomparable cuts of USDA Prime wet and dry aged beef, Colt and Alison also offers the freshest local seafood; all masterfully paired with a remarkable wine selection. Tableside specialty preparations of classic dishes such as Caesar salad, steak au poivre, and bananas foster enhance the elegant dining experience.


About the Chef

Daniel Zeal

Executive Chef of Lodge and Retreat at Sea Island

Daniel ZealEducation / 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.