Chef Jason Rheinwald named Chef de Cuisine for The Ocean Room

We are pleased to announce that Jason Rheinwald has advanced from Sous Chef to become the Chef de Cuisine for The Ocean Room at The Sanctuary at Kiawah Island Golf Resort.   Chef Rheinwald looks to build on the culinary excellence that this premier establishment has become known for by introducing his own creative interpretations of contemporary American cooking.  Diners will indulge in dishes made with locally sourced, seasonal ingredients prepared with a French influence that Chef Rheinwald acquired at the Le Cordon Blue Institute of Culinary Arts at the PCA in Pennsylvania. “I try to stay focused with my food, sourcing the best ingredients we can and letting them shine. I became a chef because of my obsession with food, wine, restaurants and the whole dining experience,” exclaims Chef Jason.

 jason rheinwald

Having started his culinary career at Kiawah Island Golf Resort more five years ago, Rheinwald has applied his love of food in various kitchens across the resort including Turtle Point Clubhouse and the Banquet Department at The Sanctuary at Kiawah Island Golf Resort.  Chef Jason has found himself heavily influenced by his family and fellow culiniarians, such as classic American Chefs like Mario Batali and Thomas Keller.  In his kitchen, Jason applies skills and techniques acquired from working with Jennifer Girasole of Le Cordon Bleu Culinary School and one of Kiawah’s own, previous Chef Tournant of The Sanctuary, Joe Dion.

Excited for his role as Chef de Cuisine, Jason lights up when asked about what future diners have to look forward to at The Ocean Room. “Diners come here looking for a dining experience, not just a dinner. Our guests can expect The Ocean Room team to deliver an honest, well thought out menu. We are an ingredient driven kitchen and are always looking forward to what each season has to bring to us.”

Join The Ocean Room Restaurant soon and try our July’s Chef Tasting Menu to enjoy Chef Jason’s newest creations!

Salmon Sashimi- Crème Fraiche, Everything Bagel Crumb, Capers, Pickled Red Onions

Salmon Sashimi- Crème Fraiche, Everything Bagel Crumb, Capers, Pickled Red Onions

Tomato Cloud- Collection of Heirloom Tomatoes, Micro Basil, Balsamic Vinegar

Tomato Cloud- Collection of Heirloom Tomatoes, Micro Basil, Balsamic Vinegar

Charleston Swordfish- Chanterelle Mushrooms, Freekeh, Sea Beans, Chicken Jus

Charleston Swordfish- Chanterelle Mushrooms, Freekeh, Sea Beans, Chicken Jus

130 Degree Filet Mignon- Sorghum Glazed Jackson Wonder Beans, Corn Puree, Bourbon Sauce

130 Degree Filet Mignon- Sorghum Glazed Jackson Wonder Beans, Corn Puree, Bourbon Sauce

Manchego- Benne Seed Wafers, Poached Plums, Johns Island Honey, Marcona Almonds

Manchego- Benne Seed Wafers, Poached Plums, Johns Island Honey, Marcona Almonds

Kiawah Island Golf Resort’s premier restaurant, The Ocean Room, offers an unparalleled steak house experience featuring a variety of signature dishes. The Ocean Room culinary team specializes in the preparation of locally sourced beef, seafood, poultry and produce which are prominently featured on the seasonally changing menu. The Ocean room is the only steakhouse in the U.S. to earn both Forbes 4 Star and AAA 4 Diamond ratings. The Ocean Room is committed to supporting local agriculture by writing seasonal menus based on availability of fresh produce.

For more information please visit www.kiawahresort.com/dining/the-ocean-room/ or contact Kiawah Island Golf Resort’s Director of Public Relations- Mike Vegis at mike_vegis@kiawahresort.com or Food & Beverage Marketing Coordinator at The Sanctuary, Nicole Leaf at nicole_leaf@kiawahresort.com.

 

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One Response to Chef Jason Rheinwald named Chef de Cuisine for The Ocean Room

  1. Betsey says:

    This meal is amazing. I was lucky enough to experience it in July and it was fantastic. Congratulations.

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