Executive Chef Brendon Bashford takes the helm for Food & Beverage at The Sanctuary!
General Manager, Bill Lacey of The Sanctuary at Kiawah Island Golf Resort announced on Wednesday, July 9, 2014 the appointment of Executive Chef Brendon Bashford as the Executive Chef and Director of Food & Beverage.
Originally from Queensland, Australia, Brendon joined The Sanctuary team in August 2012 in the middle of our PGA experience. Prior to joining Kiawah Island Golf Resort, Brendon was with Fairmont Hotels & Resorts for over thirteen years. His experience with them took him to properties that included Fairmont Battery Wharf Hotel, Boston, The Plaza Hotel, New York, Fairmont Turnberry Isle Resort, Aventura, FL, Fairmont Dubai, UAE and the Fairmont Hamilton Princess in Bermuda.
Within this announcement, Mr. Lacey describes Chef Bashford’s experience and drive to upholding our standards at The Sanctuary. “He has done an excellent job of embracing our culture and leading the culinary team over the last two years and has been instrumental in the overall success of a record year in food & beverage in 2013. I feel privileged to have Brendon on our Operations Team here at The Sanctuary and I am confident that he will continue to grow and improve the guest experience.”
After over twelve years of dedicated service to Kiawah Island Golf Resort, Chef Bashford’s predecessor Vipin Menon accepted a position as the Director of Food & Beverage at The Phoenician Resort in Scottsdale, Arizona back in mid June 2014. Vipin led the Food & Beverage team at The Sanctuary with exacting precision. With an eye for numbers and employee relations, the team was able to provide unparalleled service with caring and graciousness in the tradition of genuine southern hospitality. Chef Bashford looks forward to maintaining the legacy of excellence he has inherited.