The Cloister-Beach club-Lodge at Sea Island
100 cloiter drive
Chef Jonathan Jeruslamy is the Director of Culinary Programming and Director of Outlets. Jerusalmy, one of only 350 Master French Chefs in the world, is a rising star who has worked and traveled around the globe. He brings his distinguished experience to Sea Island to oversee the various fine and casual dining establishments, including new restaurant venues coming soon.
With 19 years in the kitchen, Chef has climbed the epicurean ladder, from receiving a Bachelor of Arts in food service, wine technology and hospitality management in 1997 from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium, to most recently serving as the Executive Chef of the luxurious St. Regis Atlanta. Jerusalmy’s eclectic background includes stints as the Executive Sous Chef of the St. Regis Monarch Beach in California, Executive Banquet Chef and Executive Sous Chef at the Loews Miami Beach Hotel in Florida, and Chef de Partie at Hubert Keller’s Fleur de Lys. Early in his career, Chef completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chef of France Paul Bocuse and Chef Gerard Boyer.
“Chef’s commitment to using home-grown, seasonal ingredients and dedication to training and fostering talent made him an ideal candidate for the role of Resort Executive Chef and Director of Culinary at Sea Island,” said Casey Lavin, Director of Food and Beverage. “Sea Island is thrilled to welcome a Chef with such a renowned pedigree, and look forward to seeing what creative, exciting dishes he will bring to spice up our evolving food and beverage program.”
As Resort Executive Chef and Director of Culinary, Jerusalmy will be responsible for overseeing the concept and design of restaurant menus, hiring and overseeing restaurant staff, and ensuring that performance in the venues are consistent with Sea Island’s dedication to genuine hospitality and true five-star service.