SEPTEMBER 24, 2022

CHEF NATHAN BERIAU

As executive chef of Montage Palmetto Bluff, Nathan Beriau oversees all culinary operations at the Forbes five-star resort. A New England native, he began his career working at some of the top restaurants in his home state of Maine before moving to San Francisco to work with well-known chef Ron Siegel at The Dining Room, the Forbes five-star, AAA five-diamond restaurant in the Ritz-Carlton.  

Beriau later joined restaurant impresario Pat Kuleto and renowned chef Jan Birnbaum as the opening sous chef at Epic Roast House in the Bay Area. A year later he was coaxed back to the Ritz-Carlton where he went on to become executive chef. He remained in the top position until April 2015 when he accepted the post at Palmetto Bluff.

CHEF WENDELL OSBORNE

Chef Wendell Osborne has been an integral part of the Lowcountry culinary scene for the past 12 years. Growing up on Hilton Head Island and sharpening his cooking skills at the South Carolina Yacht Club, it’s no coincidence he ended up in the kitchen of FISH Casual Coastal Seafood, where the emphasis is on local seafood prepared using authentic Lowcountry techniques. Over the last three years, he has won raves from locals and tourists alike for his innovative seafood dishes. 

CHEF JOY "MAMA JOY" MITCHELL

Born and raised in Ridgeland SC and now residing in Bluffton, Joy Mitchell has always been a daughter of the Lowcountry. Although she didn’t realize it at the time, her journey began with her mother Ann Mitchell, affectionally known by all as “Mama Ann,” when she was 7. Mama Ann would have a daughter sitting by her side in the kitchen, teaching her all of her unique cooking techniques and recipes. It would not be until the pandemic that Joy would realize her further calling was inspired by those days in Mama Ann’s kitchen. 

As businesses and restaurants shuttered, friends and family began asking Joy to cook for them some of their favorite meals. Whether it was 10 a.m. or 1 a.m., Joy was happy to whip up whatever they wanted. Inspired by this and the memory of “Mama Ann,” “Mama Joy” and Mama Joy’s Kitchen were born with the sole purpose of providing friends, family and strangers alike a taste of what “Mama Ann” provided to so many for so long.

CHEF MERRITT FAY

Sous Chef of The Sea Pines Resort’s Links, An American Grill, Merritt Fay is a recent transplant to the area from Jacksonville, Florida. While in Jacksonville she attended Florida State College at Jacksonville, earning a degree in Culinary Management. She worked in several fine dining establishments, working her way up from line cook to sous chef and even working as pastry chef. Chef Merritt truly enjoys making memorable experiences for guests through food

CHEF HERB BRITTON

Serving up over 20 years of Salty Dog Experience

Chef Herb Britton, the Executive Chef for The Salty Dog, grew up in Maryland and cut his teeth on the local, fresh seafood found there. One of his favorite dishes, and the first thing he remembers learning to cook, is crab cakes. 

Since then, Chef Herb has become a master of much more than seafood. He loves creating fresh flavors for all the different Salty Dog venues and collaborating with his crew of talented cooks. 

Herb’s years of experience and culinary expertise - paired with an unmatched waterfront atmosphere - keeps guests coming back for more meal after meal, year after year.

CHEF MATTHEW ROHER

As director of food and beverage for The Sea Pines Resort, Matthew Roher applies his extensive and distinguished experience to supervise the diverse concepts, kitchens and teams to lead 11 dining and food service outlets. His responsibilities include the execution of menu creation, concept design, team building, budgeting and administration for the award-winning resort.

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Prior to joining The Sea Pines Resort team, Chef Matthew, who brings more than 30 years of food and beverage experience, served as senior executive chef for The Landings Club kitchens and teams that comprise The Landings Club Culinary Program in Savannah, GA. He introduced, advised and supported numerous local food purveyors and initiatives to Savannah’s food scene and has partnered with a wide range of local charities and fundraisers through in-kind donations and chef participation. Chef Matthew is a graduate of the prestigious French Culinary Institute in New York.

CHEF LEE LUCIER

Chef Lee Lucier has more than 30 years of management experience across a wide array of culinary styles and restaurant types. Part-owner of Local Pie Woodfired Pizza and FISH Casual Coastal Seafood on Hilton Head Island, Lee started from humble beginnings as a pizza cook on the Jersey Shore. During his career, he helped develop new concepts for Outback Steakhouse and Bubba Gump corporations and saved failing restaurants as the culinary producer for the Food Network’s “Restaurant: Impossible."

CHEF JEFF HOLLENBECK

Chef Jeff Hollenbeck was born in Syracuse, NY. He retired from the Marine Corps in 2016. During his military career he held various roles including serving as a Chef and Aide for several General Officers and as the Lead Instructor for the Advanced Culinary Skills Training Course located at Ft. Lee, VA. Chef Jeff earned his Pro-Chef Certification from the Culinary Institute of America, Hyde Park in 2011 and his Executive Chef Certification through the American Culinary Federation in 2015. He served as the Team Leader for DHEC’s Food Protection Program from 2017-2021. He currently serves as a culinary and hospitality instructor at the Culinary Institute of the South at the Technical College of the Lowcountry.

CHEF RYAN MOORE

Ryan Moore, sous chef at Fraser's Tavern, is a self-taught chef originally from Birmingham, Alabama. He joined The Sea Pines Resort after 14 years honing his cooking chops in  Jacksonville, Florida. Ryan is passionate about locally sourced, Southern-influenced cuisine, with a special appreciation for the history of our local foodways.

CHEF JUSTIN P. JOHNSTON

The founder of Bloody Point Mixing Co. – one of the cleanest and most innovative Bloody Mary companies in the country, based right here – Justin earned his mixologist moxy by creating his unmatched Bloody Mary recipe as well as developing a unique cooking component for the culinary industry and, ultimately, an array of products.

He is also the author of the soon-to-release Bloody Mary Cookbook.

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After graduating with a business degree from Indiana University in Bloomington, Indiana in 1998, Justin eagerly swapped snow for our sandy beaches here on Hilton Head Island. He quickly immersed himself in the restaurant and bar industry, which led him to the Bloody Mary industry.

CHEF ALAN FORD

A West Virginia native, Chef Alan Ford graduated from Johnson & Wales University in Charlotte, North Carolina, later landing the executive chef position at Olde Mecklenburg Brewery, where he had the opportunity to travel to Germany to study the authentic German cuisine featured at the brauhaus. He went on to become executive sous chef at Poseidon on Hilton Head Island, earning the top post of executive chef in 2021.

CHEF NATE GUZIK

Born and raised in Mentor, Ohio, Chef Nate Guzik graduated from the Pennsylvania Institute of Culinary Arts before starting his career in the food industry at Charlie’s Crab. Over 8.5 years, he worked his way up from line cook to executive chef. From there he had the opportunity to travel the United States as Nordstrom’s executive chef/training chef, helping to open six stores. In 2018, he moved to South Carolina and joined the Salty Dog team as General Manager and has played a role in developing menus for the original Cafe, as well as Land’s End Tavern and Salty Dog Bluffton.

CHEF MICHAEL J. GARCIA

Michael Garcia joins the Leffew Restaurant Group as Corporate Executive Chef and will also be working with Lucky Rooster Kitchen + Bar. A self-taught chef with more than 25 years of experience, Garcia has honed his craft in resorts and private clubs including the Sonesta Resort and Palmetto Dunes Resort in Hilton Head. In his new role, Michael will assist in creating new menus, assuring dishes are executed properly and managing operations of the kitchens while mentoring up-and-coming chefs.