Sea Island Chefs Classic

Benefiting America's Second Harvest of Coastal Georgia

You are invited to the 4th Annual Chefs Classic Benefiting America’s Second Harvest of Coastal Georgia. This year, we’re highlighting the immense talent we have in-house at Sea Island, with five of our incredible female chefs headlining the evening of fine dining and philanthropy.

Throughout the evening, enjoy a beautifully curated five-course meal, the menu of which is a testament to the culinary legacy of Sea Island. The participating chefs have been encouraged to infuse their individual personalities into their dishes, truly complementing each dish as it builds on the next.

With live music as a backdrop to the meal, and a raffle and live auction presenting the opportunity to bid on exclusive experiences, including luxury stays and amazing experiences, and additional auction highlights (including an in-home chef-curated food and wine dinner, a Wine Cellar Murder Mystery Dinner, a club fitting at the Sea Island Golf Performance Center, a Broadfield Hunt, and a private yacht cruise on the Sea Island Explorer for up to 40 guests), this evening will be truly unforgettable.

The event is open to Sea Island Club Members, Resort Guests, and the General Public. All proceeds will benefit America’s Second Harvest of Coastal Georgia. For more information and sponsorship opportunities, contact Wheeler Bryan at [email protected].

Reservations are required. Black tie optional.

Price:

$700 for a Host Committee couple
$250/person
$2,500/table of 10
$5,000 for a Corporate Sponsor Table (includes 10 seats)

For more information or to purchase tables and Host Committee tickets, please email [email protected]. All proceeds will go to Second Harvest of Coastal Georgia. Cocktails and wine are included.

Special Event Event Info Date: Saturday, September 26, 2026 | Cocktail hour 6 p.m., Dinner served 7 p.m. Location Mizner Ballroom

Reserve Your Spot Sponsorship Opporunities

America’s Second Harvest of Coastal Georgia

America’s Second Harvest of Coastal Georgia serves as a regional food bank, functioning as the food warehouse and distribution center to more than 245 non-profit organizations and churches in our area. Through food relief programs and collaboration with partner agencies, America’s Second Harvest distributed more than 21.8 million pounds of food last year to people in need in our community – children, senior citizens, people with disabilities, people experiencing homelessness, and others whose incomes are insufficient to meet their basic needs. To learn more about how they are leading the effort to end hunger and improve lives in our community, call (912) 236-6750 or visit www.helpendhunger.org.

Featured Chefs

Chef Danielle Ringer

Executive Pastry Chef

Years of Service at Sea Island: 2024—present

Danielle Ringer is originally from Orlando, Florida, where her passion for baking and pastry began at an early age while spending time in the kitchen with her grandmothers.

She earned her degree in Baking and Pastry in 2015 and began her career at the French Pavilion in Disney’s Epcot, where she had the opportunity to assist with the Pastry World Cup. She later moved to Southwest Florida and joined Norman Love Confections as a Sous Chef, continuing to grow her experience in pastry and chocolate. Today, she applies her passion, creativity, and years of experience to leading the pastry team at Sea Island.

Chef Karen Basurto

Chef de Cuisine, Georgian Rooms

Years of Service at Sea Island: 2013—present

Basurto’s culinary journey began in Mexico City, where she developed a deep appreciation for food and hospitality while cooking alongside her grandmother. In 2008, she enrolled at Universidad del Valle de México, where she refined her technical skills and culinary philosophy. Upon graduation, Basurto launched her professional career at the acclaimed Jaso Restaurant in Mexico City, gaining invaluable experience in contemporary cuisine and fine dining. She later continued her professional development in the United States with the Renaissance Hotel in Baltimore, Maryland.

Basurto joined Sea Island in 2013 as a Training Chef at River Bar. Through her dedication, talent, and commitment to excellence, she steadily advanced through a series of key leadership roles, including Chef de Partie at River Bar, Sous Chef at Tavola and Oak Room, and Senior Sous Chef at both The Lodge and Retreat. Today, she leads a talented culinary team dedicated to delivering exceptional dining experiences in Georgian Rooms.

Chef Paula Garrett

Chef de Cuisine at Broadfield

Years of Service at Sea Island: 2018 – Present

Chef Garrett was raised in Sparta, Illinois. Living in the country, the family’s garden served as a produce source, and animals were caught for protein. Her culinary journey began alongside her mother and grandmother, who taught her the art of canning and preserving seasonal harvests.

She attended Le Cordon Bleu College of Culinary Arts and interned at Sea Island in 2003. In 2018, she joined the Broadfield team, where the on-property garden allows a strong focus on farm-to-table dining, artisan menu development, and the continued family tradition of preserving seasonal produce.

Chef Shannon Wright

Sous Chef at Tavola

Years of Service at Sea Island: 2021—present

Chef Wright’s love for cooking began with her grandmother, who fostered her interest in food and creativity from an early age. She won her first competition at age 15, beating several professional chefs in a paella competition. In 2015, Wright graduated from the Culinary Institute of America in Hyde Park and moved to New York City to work and learn under the leadership in a Mario Batali restaurant.

In her role at Tavola, she carries forward the passion her grandmother instilled in her by shaping seasonal menu changes in celebration of fresh ingredients and the natural rhythm of the seasons. Through each menu, Wright strives to reflect on the dedication, creativity, and leadership that have defined her journey as a chef.

Chef Alejandra Vasquez

Sous Chef at Banquets and Events

Years of Service at Sea Island: 2023—present

Originally from Mexico, Alejandra serves as a Sous Chef with the Sea Island Banquets and Events culinary team. She joined Sea Island in 2023 as a Chef de Partie and has continued to grow through her passion for creativity, hospitality, and bringing people together through food.

For Vasquez, cooking is about more than what is on the plate—it is about creating experiences and memories. She is honored to be part of this year’s Second Harvest dinner and to use her passion for food to support such a meaningful cause in the community.

Chef Suzana Olvera

Sous Chef at Tavola

Years of Service at Sea Island: 2023—present

Chef Olvera was inspired by her mother and the culture of her region to pursue a career in cuisine. Born and raised in San Miguel de Allende, a small town whose culture and traditions contribute to the rich history of Mexico, she developed a deep appreciation for food and hospitality at an early age. She studied Culinary Arts in Guanajuato, Mexico, before emigrating to the United States to further her craft. She finds herself happily living and learning in America, discovering a new culture and history as rich as Mexico’s own.