The Sea Island Culinary Team

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.

Daniel Zeal joined Sea Island in February 2006 as the Sous Chef of the opening team of the Georgian Room in pursuit of a Forbes Five-Star Award. Chef Zeal was promoted to Chef de Cuisine in February 2009 and was the Chef de Cuisine until mid-2015. In July 2015, he was promoted to Executive Chef of The Lodge and Retreat. Chef Zeal has been in the industry for 24 years at multiple levels, and was a graduate of the Culinary Institute of America in Hyde Park, NY. A native of Jacksonville, Danny grew up in a relatively large family where food was always extremely important, and southern hospitality was in their DNA. He took a position that landed him at the Amelia Island Ritz Carlton, where he trained in the Five-Diamond Restaurant, “The Grill Room”, for over 3 years. Chef Zeal has been an integral part of our Forbes Five-Star ratings over the last 12 years, as well as achieving a Forbes-Four Star rating in Colt & Alison for 2018 and 2019.

Chef Eric Fullem started his career at Nemacolin Woodlands Resort in Uniontown, Pennsylvania in 2004. Chef Eric has made it a personal goal to work at the highest level of luxury hotels and Forbes Five-Star rated properties across the country. In addition to his time at Nemacolin, Chef Fullem’s career has been molded at properties such as The Inn at Dos Brisas, Lacroix Restaurant at The Rittenhouse, as well as Sea Island; his previous position held at Sea Island was Chef de Cuisine of the River Bar. Chef Fullem returned to Sea Island in February 2018 as Executive Sous Chef of the Sea Island Beach Club.

Ashley began her pastry career in 2011 as a Pastry Prep Cook at Colonial Country Club and later continued her career working in several private clubs and bakeries throughout the Charlotte-metro area. While working in the industry, she pursued a Bachelor of Science degree in food service management and an associate’s degree in Baking and Pastry Arts, both from Johnson & Wales University in Charlotte, North Carolina. She attended Ecole Nationale Superieure de Patisserie in Yssingeaux, France, where she completed a Certificate in French Pastry Arts. While there, she was able to further develop her pastry skills and fulfill her love to travel. Most recently, Ashley relocated to the Jacksonville area and joined the pastry team at One Ocean Resort & Spa. During her tenure there, Ashley discovered that the luxury hotel and resort world is her niche in the industry. Ashley joined the Sea Island team in February 2017 as a Chef de Partie, rising to Sous Chef in 2018 and Executive Pastry Chef in 2020. Ashley’s passion for art and amazing pastries are evident in her creative approach to sweets here at Sea Island.

Greg Smith always had a strong passion for food, growing up in a home where the art of cuisine was celebrated. He found a personal connection to gastronomic culture from a young age, but it wasn’t until age 23 that he decided to pursue a career as a Chef. Greg graduated from the Art Institute of California—Los Angeles in 2003, with a degree in Culinary Arts. Following graduation, Greg’s culinary career began to take off; he received a prime opportunity to become part of Neiman Marcus Beverly Hills’ fine dining restaurant. As a newly-trained Chef, with local ingredients at his fingertips, Greg became fascinated with California cuisine and the art of fresh, bold, and spicy flavors as a base for his work. Following Neiman Marcus, he went on to become a Banquet cook at Four Seasons Los Angeles, Beverly Hills and Banquet Sous Chef for The Peninsula Beverly Hills. Before coming to Sea Island, Greg has worked as Executive Banquet Chef at the Omni La Costa in Carlsbad California, Banquet Chef at the Four Seasons Resort Nevis, as a Sous Chef at New York City’s Robert Restaurant (under famed Chef David Waltuck), Sous Chef at The Ritz-Carlton Westchester and most recently, Banquet Chef at the Ojai Valley Inn.

Chef Krueger’s love and passion for cooking food developed at age 16 while working for a local bakery café. That passion led him to study at the Art Institute of Salt Lake where he quickly moved on to hone his craft in the mountains of Park City, Utah. His professional career began at Montage Deer Valley. Three years later he worked as both a Sous Chef and Chef de Cuisine at Promontory Park City. He was the Sous Chef at St. Regis Deer Valley’s J&G Grill before moving to Sea Island in the spring of 2018. Chef Krueger brings together with his team at The Lodge and Retreat determination and commitment to creating delicious and memorable food.

Chef Garrett grew up in a small town amongst farms and fields of fresh food. Being the sixth child of 10, her responsibilities included cooking dinner for the family, helping in the garden, and preserving food. With a desire to learn the classic cuisine, she began classes at Le Cordon Bleu in Mendota Heights, MN in 2001 and interned at Sea Island during the G8 Summit. Her first restaurant was PK's Place in 2004 and then moved on to Cabin Bluff in 2007. In 2009, she started at Little St. Simons Island and returned to her farm-to-table roots. In 2013, she moved a few islands to the south to Jekyll Island Club Hotel, working at Courtyard at Crane and with the Banquets department. In 2015 she returned to Cabin Bluff while opening her restaurant, Isaac's Country Bistro, in 2016. Late 2018, she joined Sea Island's team at Broadfield, a Sea Island Sporting Club, as Chef de Cuisine.

Chef Armando found a passion for the art of cooking at the ripe age of 12. Growing up in Mexico City, he was influenced by one of the most unique and versatile cuisines in the world, where his best memories were created in the kitchen with his mother and grandmother. However, even from this early age, he realized his love was French and European style cooking. After continuing his culinary studies at the Glion Institute of Higher Education, his post-graduate travels took him to such notable venues as Gabriel Kreuger in New York; Guy Savoy’s in Las Vegas, and The River Bar at Sea Island, and finally The Georgian Room.

Chef Noah was first inspired by his mother to become a chef at the young age of 11. He entered the culinary world in 1997 by way of Istanbul, Turkey, where he worked with chefs from around the world in 5-Star hotel and gained exposure to many different cooking techniques, flavors, and styles. In 2006, Noah moved to the United States and spent time in Orlando, Fort Lauderdale, Houston, and Sea Island, joining as Chef de Cuisine of the River Bar.

Chef Nikolaus Shrum was raised in Atlanta, Georgia. He graduated with honor from Georgia Tech and worked in the pharmaceutical industry as a design engineer. When he was laid off due to financial difficulties at his company, he went to work in a local restaurant. Unfortunately for the pharmaceutical industry but luckily for the culinary industry, Nikolaus discovered a love of cooking and has not looked back since, working at Spotted Trotter and Empire State South in Atlanta as well as Blackberry Farm in Maryville, TN. In early 2020, he joined the Sea Island team as the Chef de Cuisine in the River Bar.

In 2003, Isai arrived to central Florida from Peru and made a career change by finding his passion for the culinary arts. He started his food and beverage journey as part of a stewarding department and later graduated from Le Cordon Bleu in Orlando, Florida. For the past years, Isai worked at the Walt Disney Resorts and lead culinary teams at Disney’s Animal Kingdom Lodge, Disney’s Wilderness Lodge, and Disney’s Grand Floridian Resort & Spa, which is considered the flagship resort of all Disney’s deluxe properties around the World. In 2019, Isai ventured north and joined the Sea Island team, overseeing the Seasonal Services operations.

Chef Alan is from Veracruz, Mexico and has a bachelor’s degree in Culinary Arts. Joining Sea Island in May 2013 as a Training Chef, he then moved to Tavola, working on the pasta station and transitioned from station to station perfecting his skills. Prior to Sea Island, Alan worked at the Swan and Dolphin Resort under Chef Rob Ciborowski as a culinary lead running a high-volume buffet. Alan was also a Manager Consultant at Rox Restaurant, Royal Caribbean, Gaylord Texan Resort & Convention Center, and various restaurants in Mexico, along with running his own catering service company. Chef Alan has over 10 years of culinary experience working in Mexico, the United States, and Europe.

Chef Michael McKenzie, as early as 8 years old, was in the kitchen learning how to prepare food with his grandmother. He studied at the Florida Culinary Institute in West Palm Beach, Florida and worked for Café Boulud at The Brazilian Court and The Breakers in Palm Beach. While working as the Sous Chef of a small local New England-style restaurant, his passion for fresh, local, and sustainable seafood grew immensely. Later Michael moved to Savannah, where he was the Executive Sous Chef at The Mansion on Forsyth Park. To further his career, he moved to Orlando for an opportunity at the Grand Bohemian hotel as the Chef de Cuisine. Chef Micael came to Sea Island in Spring 2019 and has brought his fun energy, vast culinary knowledge, and deep passion for the culinary arts to the Sea Island team.