Executive Chefs and Culinary Team
Kiawah Island Golf Resort’s culinary team features a roster of talented chefs who create the dining experiences that keep guests and groups coming back to the table for more, year-after-year. Let’s meet them…
Matthew Fitzgerald
Executive Chef, The Sanctuary Hotel
Upon graduation from the prestigious Johnson & Wales University with an A.A.S. in Culinary Arts and a B.S. in Food Service Management, Chef Matthew Fitzgerald applied his culinary skills as sous chef at some of Charleston’s leading restaurants, including Fish, 39 Rue De Jean and Coast. Matthew joined Kiawah Island Golf Resort’s culinary team in 2006, deeply compelled by the resort’s uncompromising dedication to culinary excellence and outstanding guest service philosophy. He began his career at the resort in the kitchen at Jasmine Porch, advancing to sous chef in less than one year. In 2009, he moved to Turtle Point Clubhouse as sous chef. After playing an instrumental role in conceptualizing and opening Tomasso, he was soon promoted to chef de cuisine for the restaurant. Matthew then moved to The Sanctuary, first overseeing the Banquet Division before assuming his current role as Executive Chef. Matthews culinary approach combines fresh, high-quality ingredients with straightforward preparations—a simple approach that equally satisfies all palates.
Upon graduation from the prestigious Johnson & Wales University with an A.A.S. in Culinary Arts and a B.S. in Food Service Management, Chef Matthew Fitzgerald applied his culinary skills as sous chef at some of Charleston’s leading restaurants, including Fish, 39 Rue De Jean and Coast. Matthew joined Kiawah Island Golf Resort’s culinary team in 2006, deeply compelled by the resort’s uncompromising dedication to culinary excellence and outstanding guest service philosophy. He began his career at the resort in the kitchen at Jasmine Porch, advancing to sous chef in less than one year. In 2009, he moved to Turtle Point Clubhouse as sous chef. After playing an instrumental role in conceptualizing and opening Tomasso, he was soon promoted to chef de cuisine for the restaurant. Matthew then moved to The Sanctuary, first overseeing the Banquet Division before assuming his current role as Executive Chef. Matthews culinary approach combines fresh, high-quality ingredients with straightforward preparations—a simple approach that equally satisfies all palates.
Jason Cote
Executive Chef, The Villa Resort
After completing his AAS in Culinary Arts and Hospitality Management, Chef Jason Cote spent 16 years traveling the country, honing his skills and gaining experience—from cooking for seaside resorts on the rocky coast of his hometown, Kennebunkport Maine, to catering for big-budget feature films in California and working as a personal chef on a yacht off the coast of Florida. Upon moving to Charleston, Jason held positions with several prestigious restaurants, including Magnolias and the Kiawah Island Beach Club, before joining the resort’s culinary team in 2008. During his time here, Jason has been instrumental in transforming a lunch-only burger restaurant into our acclaimed Cherrywood BBQ & Ale House. Jason also held positions as chef de cuisine of Jasmine Porch at The Sanctuary and executive sous chef of the Villa Resort before being named executive chef. His passion for food and quality continues to contribute to the resort’s culinary success.
After completing his AAS in Culinary Arts and Hospitality Management, Chef Jason Cote spent 16 years traveling the country, honing his skills and gaining experience—from cooking for seaside resorts on the rocky coast of his hometown, Kennebunkport Maine, to catering for big-budget feature films in California and working as a personal chef on a yacht off the coast of Florida. Upon moving to Charleston, Jason held positions with several prestigious restaurants, including Magnolias and the Kiawah Island Beach Club, before joining the resort’s culinary team in 2008. During his time here, Jason has been instrumental in transforming a lunch-only burger restaurant into our acclaimed Cherrywood BBQ & Ale House. Jason also held positions as chef de cuisine of Jasmine Porch at The Sanctuary and executive sous chef of the Villa Resort before being named executive chef. His passion for food and quality continues to contribute to the resort’s culinary success.
Jordan Snider
Executive Pastry Chef, The Sanctuary Hotel
Chef Jordan Snider was born in upstate South Carolina, but was raised in Charleston. He began his culinary career in 2002 as a bread baker, and continued working for various restaurants, including Oak Steakhouse, Carolina Yacht Club, and the Five Loaves/Sesame Burgers group. In 2010, he relocated to Las Vegas, where he further honed his skills under the direction of numerous leading chefs, most notably at the Mandarin Oriental, the Paris Resort and Christophe Mandalay Bay. In 2014, he moved to San Diego to become the executive pastry chef of the Fairmont Grand Del Mar. Jordan competed in the National Showpiece Championship at Pastry Live in 2014, earning the Audience Choice Award, and the Pastry Chef of the Year contest at the US Pastry Competition in 2017, earning Honorable Mention. Later in 2017, he earned his place as an alternate team member for the US Pastry Team, which competed in the 2019 Coupe du Monde de la Patisserie in Lyon, France. In 2018, Jordan returned home to the Charleston area to assume his current role as executive pastry chef at The Sanctuary, where he oversees pastry operations for hotel banquets along with The Ocean Room and Jasmine Porch.
Chef Jordan Snider was born in upstate South Carolina, but was raised in Charleston. He began his culinary career in 2002 as a bread baker, and continued working for various restaurants, including Oak Steakhouse, Carolina Yacht Club, and the Five Loaves/Sesame Burgers group. In 2010, he relocated to Las Vegas, where he further honed his skills under the direction of numerous leading chefs, most notably at the Mandarin Oriental, the Paris Resort and Christophe Mandalay Bay. In 2014, he moved to San Diego to become the executive pastry chef of the Fairmont Grand Del Mar. Jordan competed in the National Showpiece Championship at Pastry Live in 2014, earning the Audience Choice Award, and the Pastry Chef of the Year contest at the US Pastry Competition in 2017, earning Honorable Mention. Later in 2017, he earned his place as an alternate team member for the US Pastry Team, which competed in the 2019 Coupe du Monde de la Patisserie in Lyon, France. In 2018, Jordan returned home to the Charleston area to assume his current role as executive pastry chef at The Sanctuary, where he oversees pastry operations for hotel banquets along with The Ocean Room and Jasmine Porch.
Sean Majewski
Executive Pastry Chef, The Villa Resort
A New Jersey native, Executive Pastry Chef Sean Majewski grew up from the age of 15 working in kitchens and fell in love with the culinary world. After completing his training at The Academy of Culinary Arts in New Jersey, Sean moved around to various East Coast cities, honing his craft as a pastry chef. Sean eventually made his way south to work for eight years at the acclaimed Fearrington House Restaurant outside Chapel Hill, eventually being promoted to Executive Pastry Chef. From there he became pastry chef at the prestigious Charlotte Country Club before bringing his talents to the Lowcountry in 2016. In 2022, Sean joined Kiawah Island Golf Resort as Executive Pastry Chef, in which capacity he is excited to lead the pastry team across the Villa Resort.
A New Jersey native, Executive Pastry Chef Sean Majewski grew up from the age of 15 working in kitchens and fell in love with the culinary world. After completing his training at The Academy of Culinary Arts in New Jersey, Sean moved around to various East Coast cities, honing his craft as a pastry chef. Sean eventually made his way south to work for eight years at the acclaimed Fearrington House Restaurant outside Chapel Hill, eventually being promoted to Executive Pastry Chef. From there he became pastry chef at the prestigious Charlotte Country Club before bringing his talents to the Lowcountry in 2016. In 2022, Sean joined Kiawah Island Golf Resort as Executive Pastry Chef, in which capacity he is excited to lead the pastry team across the Villa Resort.
Steven Brooks
Chef de Cuisine, The Ocean Room at The Sanctuary
A native of Germany, Chef Steven Brooks’ passion for cooking struck him unexpectedly during a school career day. He was invited to try his hand in the kitchen at a local hotel where he learned to prepare Parmesan risotto with pesto and poached garlic shrimp. A cook who recognized Steven’s potential encouraged him to pursue a culinary career. Steven received his formal training at the Culinary Arts Academy in Switzerland. After graduation, he traveled the globe. He began his professional career at the Blausee Hotel, then served as sous chef at the Althoff Grandhotel Schloss Bensberg in Germany. In 2016, Steven moved to the United States and eventually settled in Atlanta, where he joined the culinary team at One Eared Stag and then Restaurant Eugene. Steven left Atlanta in 2021 to join The Ocean Room as Sous Chef He was promoted to Chef de Cuisine in October 2022. Having gained considerable knowledge of Southeastern ingredients, Steven now artistically integrates them into his global style that melds modern and classic culinary techniques to surprise and delight guests of The Ocean Room. When he’s not working, Steven enjoys devouring a good book.
A native of Germany, Chef Steven Brooks’ passion for cooking struck him unexpectedly during a school career day. He was invited to try his hand in the kitchen at a local hotel where he learned to prepare Parmesan risotto with pesto and poached garlic shrimp. A cook who recognized Steven’s potential encouraged him to pursue a culinary career. Steven received his formal training at the Culinary Arts Academy in Switzerland. After graduation, he traveled the globe. He began his professional career at the Blausee Hotel, then served as sous chef at the Althoff Grandhotel Schloss Bensberg in Germany. In 2016, Steven moved to the United States and eventually settled in Atlanta, where he joined the culinary team at One Eared Stag and then Restaurant Eugene. Steven left Atlanta in 2021 to join The Ocean Room as Sous Chef He was promoted to Chef de Cuisine in October 2022. Having gained considerable knowledge of Southeastern ingredients, Steven now artistically integrates them into his global style that melds modern and classic culinary techniques to surprise and delight guests of The Ocean Room. When he’s not working, Steven enjoys devouring a good book.
John Ondo
Executive Chef, The Atlantic Room and Ryder Cup Bar at The Ocean Course
Both through his studies at culinary school and working front-line at several iconic Charleston restaurants, Charleston native John Ondo has honed his own simple approach to food. He showcased his unpretentious presentations of “just good food” when he launched Lana in downtown Charleston in 2005, whereas Chef/Owner he spent 13 years refining his rustic approach to Mediterranean cuisine built around locally sourced seasonal ingredients. An adherent of the rich tradition of passing down kitchen knowledge, Ondo has served as an adjunct professor of Mediterranean cuisine at the Culinary Institute of Charleston, thus making a significant contribution in developing an emerging generation of culinary talent. Since joining Kiawah Island Golf Resort in 2018 as executive chef of The Atlantic Room and Ryder Cup Bar at The Ocean Course, Ondo has drawn on his deeply fostered relationships with local farmers and fishermen to create seafood-forward menus that celebrate the bounties of each of the Lowcountry’s long growing seasons. In acknowledgement of his support for local food purveyors, including through South Carolina’s Fresh on the Menu program, and transforming their ingredients into classic yet inventive dishes, Ondo was appointed by the governor to serve as the 2022 South Carolina Chef Ambassador.
Both through his studies at culinary school and working front-line at several iconic Charleston restaurants, Charleston native John Ondo has honed his own simple approach to food. He showcased his unpretentious presentations of “just good food” when he launched Lana in downtown Charleston in 2005, whereas Chef/Owner he spent 13 years refining his rustic approach to Mediterranean cuisine built around locally sourced seasonal ingredients. An adherent of the rich tradition of passing down kitchen knowledge, Ondo has served as an adjunct professor of Mediterranean cuisine at the Culinary Institute of Charleston, thus making a significant contribution in developing an emerging generation of culinary talent. Since joining Kiawah Island Golf Resort in 2018 as executive chef of The Atlantic Room and Ryder Cup Bar at The Ocean Course, Ondo has drawn on his deeply fostered relationships with local farmers and fishermen to create seafood-forward menus that celebrate the bounties of each of the Lowcountry’s long growing seasons. In acknowledgement of his support for local food purveyors, including through South Carolina’s Fresh on the Menu program, and transforming their ingredients into classic yet inventive dishes, Ondo was appointed by the governor to serve as the 2022 South Carolina Chef Ambassador.
Kyle Bowling
Chef de Cuisine, Jasmine Porch at The Sanctuary
Growing up in Indiana, Chef Kyle Bowling worked in a restaurant where he was first exposed to local sourcing. He came to understand and appreciate the honesty and the pride that came from using an ingredient that another member of the community had poured their own pride and effort into. After attending Vincennes University, Kyle further honed his skills in Cincinnati’s Iron Horse Inn and Great Wolf Lodge. In 2008, while visiting Kiawah Island Golf Resort, he experienced one meal at Jasmine Porch and resolved that he must become a part of The Sanctuary culinary team. Upon his return home, he immediately resigned and moved to Charleston. After serving almost a year as a line cook at Jasmine Porch, Kyle joined the newly-branded Ocean Room as grill cook before being promoted to sous chef in the hotel’s Banquets Kitchen. He then returned to The Ocean Room as Chef de Cuisine, where he focused on elevating the cuisine and creating a refined, gracious dining experience. Kyle's most recent transition to Jasmine Porch allows him to return to the kitchen that sparked his initial passion for culinary excellence at Kiawah Island Golf Resort.
Growing up in Indiana, Chef Kyle Bowling worked in a restaurant where he was first exposed to local sourcing. He came to understand and appreciate the honesty and the pride that came from using an ingredient that another member of the community had poured their own pride and effort into. After attending Vincennes University, Kyle further honed his skills in Cincinnati’s Iron Horse Inn and Great Wolf Lodge. In 2008, while visiting Kiawah Island Golf Resort, he experienced one meal at Jasmine Porch and resolved that he must become a part of The Sanctuary culinary team. Upon his return home, he immediately resigned and moved to Charleston. After serving almost a year as a line cook at Jasmine Porch, Kyle joined the newly-branded Ocean Room as grill cook before being promoted to sous chef in the hotel’s Banquets Kitchen. He then returned to The Ocean Room as Chef de Cuisine, where he focused on elevating the cuisine and creating a refined, gracious dining experience. Kyle's most recent transition to Jasmine Porch allows him to return to the kitchen that sparked his initial passion for culinary excellence at Kiawah Island Golf Resort.
Keith Richardson
Chef de Cuisine, Cherrywood BBQ & Ale House
A Pinehurst, North Carolina native, Chef Keith Richardson got his start in kitchens in Wilmington, NC. Chef Keith then moved to Asheville, NC to attend culinary school. An internship for Gabrielle’s at Richmond Hill Inn eventually turned into the role of Executive Chef. In 2010, Keith decided to move back to the coast, except this time in Charleston, SC. He held a Sous Chef position at Hege’s in Freshfields Village, and was the Executive Chef at The Beach Club before joining us in 2015. Chef Keith grew up loving BBQ in all of its forms and in 2017; he was able to turn that passion into a career move, as he took over as Chef de Cuisine at Cherrywood BBQ and Ale House.
There he is in his comfort zone, smoking meats over local hardwoods. While not helming the pits at Osprey Point, Keith leads the award-winning team in BBQ competitions throughout South Carolina.
A Pinehurst, North Carolina native, Chef Keith Richardson got his start in kitchens in Wilmington, NC. Chef Keith then moved to Asheville, NC to attend culinary school. An internship for Gabrielle’s at Richmond Hill Inn eventually turned into the role of Executive Chef. In 2010, Keith decided to move back to the coast, except this time in Charleston, SC. He held a Sous Chef position at Hege’s in Freshfields Village, and was the Executive Chef at The Beach Club before joining us in 2015. Chef Keith grew up loving BBQ in all of its forms and in 2017; he was able to turn that passion into a career move, as he took over as Chef de Cuisine at Cherrywood BBQ and Ale House.
There he is in his comfort zone, smoking meats over local hardwoods. While not helming the pits at Osprey Point, Keith leads the award-winning team in BBQ competitions throughout South Carolina.
Colin Creighton
Chef de Cuisine, The Players' Pub
Born and raised in Springfield, Illinois, Chef Colin Creighton’s family moved to Charleston in 2013. Colin, whose chef-father serves as his inspiration, began working in restaurants at age 14 while attending Wando High School in Mount Pleasant. He met Villa Resort Chef Tournant Cory O’Connor at 16, and Cory quickly took Colin under his wing. Upon Cory’s insistence, Colin attended Johnson & Wales University in Charlotte, earning both an Associate Degree and a BA while continuing to work at leading restaurants in the Queen City. He returned to Charleston to become Chef de Cuisine at Florence’s Lowcountry Kitchen before being recruited to serve as Sous Chef at Players’ Pub early in 2021. There, he soon advanced to Chef de Cuisine, where he is grateful for the opportunity to contribute his talents to the resort dining experience.
Born and raised in Springfield, Illinois, Chef Colin Creighton’s family moved to Charleston in 2013. Colin, whose chef-father serves as his inspiration, began working in restaurants at age 14 while attending Wando High School in Mount Pleasant. He met Villa Resort Chef Tournant Cory O’Connor at 16, and Cory quickly took Colin under his wing. Upon Cory’s insistence, Colin attended Johnson & Wales University in Charlotte, earning both an Associate Degree and a BA while continuing to work at leading restaurants in the Queen City. He returned to Charleston to become Chef de Cuisine at Florence’s Lowcountry Kitchen before being recruited to serve as Sous Chef at Players’ Pub early in 2021. There, he soon advanced to Chef de Cuisine, where he is grateful for the opportunity to contribute his talents to the resort dining experience.
Mike Stewart
Chef de Cuisine, Tomasso at Turtle Point
Chef Mike, born and raised in Beaufort, SC, has deep roots in the Lowcountry. His passion for the region’s rich culinary traditions and its natural bounty has shaped his career. In his 20s, Chef Mike ventured to St. Petersburg, Florida, where he honed his skills working under Chef John B. Shields, Chef/Owner of Smyth and The Loyalist. The Lowcountry eventually called him back, and he took on the role of Executive Chef at Haig Point Country Club on Daufuskie Island. Over the next 15 years, Chef Mike worked as a Private Chef, further refining his craft and expanding his culinary expertise. Now, Mike is thrilled to join the team at Tomasso and Kiawah, where he is excited to contribute his knowledge, creativity, and love for the region’s flavors.
Chef Mike, born and raised in Beaufort, SC, has deep roots in the Lowcountry. His passion for the region’s rich culinary traditions and its natural bounty has shaped his career. In his 20s, Chef Mike ventured to St. Petersburg, Florida, where he honed his skills working under Chef John B. Shields, Chef/Owner of Smyth and The Loyalist. The Lowcountry eventually called him back, and he took on the role of Executive Chef at Haig Point Country Club on Daufuskie Island. Over the next 15 years, Chef Mike worked as a Private Chef, further refining his craft and expanding his culinary expertise. Now, Mike is thrilled to join the team at Tomasso and Kiawah, where he is excited to contribute his knowledge, creativity, and love for the region’s flavors.
Kelly Newman
Chef de Cuisine, The Nest Market | Café
A native of Neptune, New Jersey, Chef Kelly Newman moved with her family to Charleston in 2007, where she began her culinary career at age 15. She attended classes at the Culinary Institute of Charleston while raising her daughter. Kelly has expanded her culinary experience while working at many different hospitality operations, including Franke at Seaside and as a private catering chef. Honing her skills in fine dining while mentoring under her Executive Chef for nine years, she steadily rose through the ranks to Sous Chef. In 2022, Kelly joined Kiawah Island Golf Resort as Sous Chef at The Nest Market | Café before being promoted to Chef de Cuisine. Kelly’s attention to detail, strong work ethic and passion for creating delicious and eye-appealing dishes helps her thrive in the fast-paced environment of The Nest.
A native of Neptune, New Jersey, Chef Kelly Newman moved with her family to Charleston in 2007, where she began her culinary career at age 15. She attended classes at the Culinary Institute of Charleston while raising her daughter. Kelly has expanded her culinary experience while working at many different hospitality operations, including Franke at Seaside and as a private catering chef. Honing her skills in fine dining while mentoring under her Executive Chef for nine years, she steadily rose through the ranks to Sous Chef. In 2022, Kelly joined Kiawah Island Golf Resort as Sous Chef at The Nest Market | Café before being promoted to Chef de Cuisine. Kelly’s attention to detail, strong work ethic and passion for creating delicious and eye-appealing dishes helps her thrive in the fast-paced environment of The Nest.
Bob Gibson
Executive Sous Chef, The Sanctuary
Chef Bob Gibson grew up in Northwest Indiana near the suburbs of Chicago. He started washing dishes as a cook's apprentice at age 15, and has been cooking ever since. After graduating from Purdue University, he moved his young family to Charleston to work at Tomasso at Kiawah Island Golf Resort, and then transferred to The Sanctuary to eventually work his way up to become the Banquet Chef. After 8 years with the Resort, Chef Bob relocated downtown to open a new hotel as the Executive Sous Chef, then was promoted to Executive Chef. When the opportunity arose to return to The Sanctuary as Executive Banquet Chef, he was happy to rejoin his family at Kiawah Island Golf Resort.
Chef Bob Gibson grew up in Northwest Indiana near the suburbs of Chicago. He started washing dishes as a cook's apprentice at age 15, and has been cooking ever since. After graduating from Purdue University, he moved his young family to Charleston to work at Tomasso at Kiawah Island Golf Resort, and then transferred to The Sanctuary to eventually work his way up to become the Banquet Chef. After 8 years with the Resort, Chef Bob relocated downtown to open a new hotel as the Executive Sous Chef, then was promoted to Executive Chef. When the opportunity arose to return to The Sanctuary as Executive Banquet Chef, he was happy to rejoin his family at Kiawah Island Golf Resort.
Alex Ojeda
Executive Banquet Chef, The Villa Resort
Chef Alex Ojeda's professional journey began in Guanajuato, Mexico, before he found himself immersed in the vibrant culinary scene of Johns Island, SC, near Kiawah. Alex's dedication to mastering his craft led him through a path of hands-on experience, extensive reading, and countless experiments. His passion for cooking ignited at the age of 15 while working in a local restaurant kitchen, and his upbringing on the family farm on Johns Island instilled in him a deep appreciation for the transformative power of ingredients.
In 2013, Alex embarked on his career at Kiawah Island Golf Resort, enticed by the diverse culinary landscape and breathtaking surroundings. Starting at Jasmine Porch, he honed his skills in every facet of restaurant operations, culminating in his promotion to Executive Banquet Chef for the Villa Resort in spring 2024. Alex's journey is a testament to his unwavering commitment to excellence and his innate ability to elevate every dish he touches.
Chef Alex Ojeda's professional journey began in Guanajuato, Mexico, before he found himself immersed in the vibrant culinary scene of Johns Island, SC, near Kiawah. Alex's dedication to mastering his craft led him through a path of hands-on experience, extensive reading, and countless experiments. His passion for cooking ignited at the age of 15 while working in a local restaurant kitchen, and his upbringing on the family farm on Johns Island instilled in him a deep appreciation for the transformative power of ingredients.
In 2013, Alex embarked on his career at Kiawah Island Golf Resort, enticed by the diverse culinary landscape and breathtaking surroundings. Starting at Jasmine Porch, he honed his skills in every facet of restaurant operations, culminating in his promotion to Executive Banquet Chef for the Villa Resort in spring 2024. Alex's journey is a testament to his unwavering commitment to excellence and his innate ability to elevate every dish he touches.
Cory O’Connor
Executive Sous Chef, The Villa Resort
Born in Norfolk, Virginia, Chef Cory O'Connor's early life was shaped by discipline and adventure due to his father’s naval career. This exposure to diverse cultures and cuisines sparked his passion for the culinary arts. Cory graduated with an A.S. from Johnson & Wales University, eager to make his mark in the culinary world. While earning his B.S. in Food Service Management, Cory distinguished himself as a teaching fellow, leading his team to place at the World IBA Bread Cup in Munich, Germany. This international experience set the stage for his career. In 2015, Cory relocated to Charleston, South Carolina, where he became sous chef at the renowned Jasmine Porch. His culinary skills and leadership quickly earned him the position of Executive Chef at a prominent Mount Pleasant restaurant. However, the opportunities at Kiawah Island Golf Resort proved irresistible and in 2019 he was back on the Island. At Kiawah, Cory played a key role in launching The Players’ Pub at Cougar Point Clubhouse, excelling as Chef de Cuisine. Recently promoted to Executive Sous Chef, Cory continues to push the boundaries of his craft, blending his experiences with a relentless pursuit of perfection. His journey reflects his dedication, creativity, and commitment to delivering extraordinary dining experiences.
Born in Norfolk, Virginia, Chef Cory O'Connor's early life was shaped by discipline and adventure due to his father’s naval career. This exposure to diverse cultures and cuisines sparked his passion for the culinary arts. Cory graduated with an A.S. from Johnson & Wales University, eager to make his mark in the culinary world. While earning his B.S. in Food Service Management, Cory distinguished himself as a teaching fellow, leading his team to place at the World IBA Bread Cup in Munich, Germany. This international experience set the stage for his career. In 2015, Cory relocated to Charleston, South Carolina, where he became sous chef at the renowned Jasmine Porch. His culinary skills and leadership quickly earned him the position of Executive Chef at a prominent Mount Pleasant restaurant. However, the opportunities at Kiawah Island Golf Resort proved irresistible and in 2019 he was back on the Island. At Kiawah, Cory played a key role in launching The Players’ Pub at Cougar Point Clubhouse, excelling as Chef de Cuisine. Recently promoted to Executive Sous Chef, Cory continues to push the boundaries of his craft, blending his experiences with a relentless pursuit of perfection. His journey reflects his dedication, creativity, and commitment to delivering extraordinary dining experiences.