Sea Island

The Sea Island Culinary Team

Your palate is in very good hands

With such a remarkable range of dining options, from Forbes Five-Star dining to laid-back food truck, it’s no surprise that Sea Island has a deep bench of top culinary talent from around the world. Each restaurant offers a unique take on regional flavors. And each chef offers up a menu that is more than a meal, it’s an experience. Every restaurant’s culinary excellence is maintained through a strong relationship with local farmers, butchers, fishermen and artisans, whose freshest products are incorporated into each innovative menu. And of course, through the skill and talent of our extraordinary culinary team. Sea Island dining is a foodie’s dream. Here’s why…

Chef Jonathan Jerusalmy

Sea Island Culinary Director

Chef Jonathan Jerusalmy has traveled a long, winding, and delicious road throughout his distinguished culinary career. From his education at the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium, to internships at Michelin-rated restaurants in France, to kitchens at top resorts, Chef Jerusalmy is one of only 350 Master French Chefs in the world. He has worked and traveled around the globe, committed to using home-grown, seasonal ingredients right here, at Sea Island.

Chef Bill Welch

Executive Chef, The Cloister, Beach Club and Sea Island Events

From his start in the kitchen as a dishwasher at age 13 to graduating from The Culinary Institute of America, Chef Welch began his professional career as Sous Chef at the Wequassett Resort and Golf Club in Chatham, MA, under Executive Chef Bill Brodksy. Chef Welch joined Sea Island in 2009 as Lead Line Cook in the Georgian Room, our Forbes Five-Star restaurant. He was instrumental in the opening Tavola in 2011, and was promoted to Sous Chef. In 2013, Bill assumed the role of Banquet Sous Chef and then Executive Sous Chef. Bill’s latest promotion has led him to his current role of Executive Chef of The Cloister, Beach Club, and Sea Island Events.

Chef Daniel Zeal

Executive Chef, The Lodge

Chef Zeal’s life has always revolved around sharing good food. His passion for creativity and the satisfying aesthetics of cooking were ignited at an early age. Today, he is a Forbes Five-Star award-winning chef. He’s come a long way since watching his earliest idol, the charismatic TV-cook Martin Yan. Chef 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. Chef Zeal came to Sea Island in 2006 as Sous Chef of the Georgian Room, and then became Chef de Cuisine in 2009. He moved into his current role, Executive Chef of The Lodge in 2016.

Get a Taste of Colt & Alison

Chef Julian Scheibel

Chef de Cuisine, The Georgian Room

Chef Julian grew up in Ober-Morlen, a small town outside of Frankfurt, Germany. His first job was picking mushrooms with his grandmother and selling them at the local market. At age 16, he attended the Hotelier and Gastronomy school in Butzbach, Germany. After graduating, he worked for a Michelin-star restaurant and traveled around Germany to develop his craft and experience new ingredients. Scheibel was selected to be part of the German Culinary National team, competed in the Culinary Olympics and the Culinary World Championship, where he was awarded two silver medals. In 2013, he came to Sea Island, as Chef de Partie of the Georgian Room, moving into his current role in 2015.

Get a Taste of the Georgian Room

Chef Robert Reynaud

Chef de Cuisine, Tavola

Before traveling the world studying, exploring, and shaping his culinary path, a curious 12-year-old learned to cook at home with family, and discovered his love of cooking while making fudge with his grandmother. Reynaud has traveled throughout Italy—Parma, Modena, and Bologna—and studied the relationship of pairing food and wine in California’s wine country. Prior to joining the Sea Island team in 2013, Chef Bobby served as Corporate Executive Sous Chef at That’s Amore restaurant in Washington D.C.

Get a Taste of Tavola

Chef Brendan Davey

Chef de Cuisine, Colt & Alison

Chef Brendan Davey started his culinary career at the young age of 14, as a dishwasher at a country club. He was quick to learn the business and in years to follow, he advanced to line cook. With a passion for learning and personal growth, Chef Davey enrolled in the Florida Culinary Institute where he formalized his already extensive experience. 9-years with the Ritz-Carlton followed, as Chef Davey honed his craft in numerous locations around the country; eventually overseeing four properties as Sous Chef, including the 5-Diamond Ritz-Carlton Boston hotel. With a commitment to using locally sourced ingredients and creating memorable dining experiences, Chef Davey accepted the position of Chef de Cuisine at Colt and Allison.

Get a Taste of Colt & Alison

Chef Phillip Jackson

Chef de Cuisine, The Oak Room and The Men’s Locker Room

Chef Jackson is passionate about putting his considerable artistic skills to good use and gets a lot of satisfaction and joy from witnessing big smiles after a great meal. He began his career at Sea Island in 2006, where he helped open the new Beach Club. He then moved to Houston, Texas to become the Chef de Partie at the Renaissance Hotel. Jackson returned to Sea Island in 2010 to join The Lodge culinary team. Chef Jackson was recently awarded the 2015 Stevan Porter Emerging Hospitality Leader of the Year Award, presented by the Georgia Hotel and Lodging Association.

Get a Taste of The Oak Room

Chef Tom Lash

Chef de Cuisine, Davis Love Grill

Chef Lash knew from an early age that cooking was to be his calling in life. From high school through college he aspired to become a chef—and accomplished this goal by seeking out opportunities to learn from some of the best. Beginning at a modern French restaurant in Atlanta, followed by a technically challenging assignment as pastry chef at the Buckhead Westin, Chef Lash has consistently sought to expand his experience and broaden his horizons.

Get a Taste of the Davis Love Grill

Chef Cortney Harris

Executive Pastry Chef

While completing an externship program at the Culinary Institute of America, Chef 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, her 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.

Ryanne Carrier

Director of Wines & Spirits, CS

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. Carrier holds certifications in Professional Cookery including Baking and Pastry, and 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, and moved into her current role in 2012.