Executive Chef Brendon Bashford is excited by the opportunity to lead the culinary team at The Sanctuary at Kiawah Island Golf Resort. Originally from Brisbane, Australia, Chef Bashford has traveled the world working within the Fairmont Hotels and Resorts collection of fine hotels. After starting with the hotel company at the Chateau Lake Louise & Banff Springs, Chef Bashford opened hotels in Dubai and rose to Executive Chef in Bermuda before moving to the Plaza Hotel in New York City where he oversaw four different restaurants including the famous Oak Room. He most recently served as the Executive Chef charged with opening the Fairmont Battery Wharf in Boston.
When asked about his new role at The Sanctuary, Chef Bashford remarked on the similarities between the Lowcountry and his hometown in Australia and the rich abundance of traditions and native ingredients found here. “I look forward to the responsibility of directing all culinary activities at The Sanctuary. We are fortunate to have such a wealth of traditions and native ingredients here in the Charleston area. It fits into my philosophy of sensible, sustainable and straightforward cuisine.”
Chef de Cuisine for The Ocean Room at The Sanctuary at Kiawah Island Golf Resort, Jason 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 Bleu 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.
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.”
Ryley McGillis, Jasmine Porch Chef de Cuisine, managed various aspects of the restaurant for three years running. Now at the helm of The Sanctuary's signature dining experience, Chef Ryley passionately "revisits" Jasmine's original concept roots, the traditions of the Lowcountry. Chef Ryley trained and graduated from both Le Cordon Bleu Academy and Florida State University. Raised and educated in sunny Florida, Chef Ryley's exposure to food and dining diversity helped develop his natural appreciation and ability towards cooking and entertaining. To this day his favorite cooked items are simple, timeless, whole food dishes. This approach has enriched the food and service ways of Jasmine Porch's award-winning southern style offerings.
Prior to joining the Kiawah Island culinary team, Chef Ryley held coveted Charleston restaurant positions: Zinc Bistro and Bar (Mount Pleasant) and Charleston Place Hotel (Downtown). Chef Ryley makes his mark supporting annual community events such as the Taste of Charleston, Gourmet & Grapes, Ronald McDonald House Five Star Day, Charleston Stage Gala and Jasmine's own Stones Throw Series. It is through these efforts that Chef Ryley and the Jasmine Porch culinary team can be stewards of the immediate farm and fishing resource community.
Chef Fitzgerald knows how to combine fresh high quality ingredients with simple straightforward preparations to achieve dishes that satisfy even his most discerning guests. Upon graduation from the prestigious Johnson & Wales University with an A.A.S. in Culinary Arts and a B.S. in Food Service Management, Matthew applied his culinary skills as Sous Chef at some of Charleston's leading restaurants such as Fish, 39 Rue De Jean and Coast.
He joined the Kiawah Island Golf Resort culinary team in 2006 because of his deep appreciation for the resort's uncompromising dedication to culinary traditions and guest service philosophies. He began his journey in Jasmine Porch working his way up to Sous Chef in less than one year. In 2009, he moved to Turtle Point Clubhouse as Sous Chef and became an instrumental part in creating the concept and opening Tomasso with Chef Joe Dion. When Chef Dion was promoted to another position within the resort, Chef Fitzgerald was the obvious choice to lead the culinary staff of the restaurant. He continues to explore and develop his talent and creations as he now leads The Sanctuary Banquet Division as Chef Tournant.
Growing up in a military family, Chef Jon was exposed to various culinary mores in Japan, Europe, Latin America and the United States. However, he developed his true passion for food and gained his first culinary experience while working in local restaurants along the Crystal Coast area of North Carolina. Originally considering a degree in business management in 2004, he decided his true calling and passion was in culinary arts and he went in search of "hands on" experience. He spent the next seven years improving his culinary capabilities while working in resort areas in North Carolina, as the "Grill Master" Beach Bar and Grill, Caneel Bay resort, St. Johns, U.S. Virgin Islands, and as the Banquet Manager and Sous Chef, Steamboat Grand Resort Hotel, Steamboat Springs, Colorado.
With a desire for a warmer climate, Chef Jon moved to Charleston and joined the Kiawah Island Golf Resort's culinary team. He managed various aspects of Tomasso at Turtle Point culinary operations for the two years prior to assuming his current position. During his time at Tomasso's, Jon has been instrumental to the continued improvements to the menu and to the quality of our restaurant guest's culinary experience. Chef Jon has been simplifying the menu with true Italian flavors in an approachable way to all guests, putting an emphasis on small plates for families to share while keeping true to the ingredients. Chef Williams' creative energy and enthusiastic approach brings new excitement to the Tomasso dining experience.
From his youth, Jonathan Banta had a passion for freshness. Cutting his culinary teeth cooking at a cultural arts camp three miles from his childhood home in Pittsgrove, New Jersey, he grew up less than an hour outside of Philadelphia in a rural South Jersey community. He was no stranger to that city’s booming culinary environment and to the fresh produce supplied to them by the farms near his home.
From these early beginnings, Banta went on to get his culinary degree from Johnson and Wales University, interning at the Gainey Ranch in Scottsdale, Arizona, under the tutelage of Anton Brunbauer. This became his first experience working in a golf resort setting. He went on to help open the first restaurant at Running Deer golf club in southern Jersey owned by former Eagles quarterback, Ron Jaworski. In Philadelphia, with Iron Chef, Jose Garces and Chef Douglas Rodriquez, he worked at Alma de Cuba. Drawing upon these experiences and gaining more through intense research, he consulted for a local entrepreneur to open up a Neapolitan pizzeria on Daniel Island where he worked as its Executive Chef. Before coming to The Atlantic Room, he was Chef de Cuisine and then Executive Chef at 82 Queen and at Rue de Jean in downtown Charleston. He presently resides in West Ashley with his wife, Leslie, his son, Nathan and his two dogs, Sedona and Leia. His four great loves are his family, his cooking, his music and, of course, his golf. His compassion and love of the arts provided the impetus to organize music festivals raising money for families devastated by Katrina (that he and a friend personally delivered). He also participated at the great cookout for the “Charleston Nine” raising money for the families of the firemen killed in the line of duty in 2007. Banta is excited to bring his experiences and his passions to the Atlantic Room and Ryder Cup Bar.
Jason Cote, Chef de Cuisine of Cherrywood BBQ & Ale House, has been a member of the Kiawah Island Golf Resort's food and beverage team since 2008. After completing his AAS in Culinary Arts and Hospitality Management, Chef Jason took his knowledge and passion for cooking on the road. He spent sixteen years traveling the country honing his skills and gaining experience. While cooking for seaside resorts on the rocky coast of his hometown, Kennebunkport Maine, catering for big budget movies in California and being a private Chef on a sailing yacht off the coast of Florida, Chef Cote has gained a wealth of experience that has made him a strong and versatile chef.
After leaving Maine for Charleston, Cote held positions with several prestigious restaurants including Magnolias (Downtown) and Kiawah Island Beach Club before joining the Kiawah Island Golf Resort's culinary team. During his time here, Cote has been instrumental in the transformation of a lunch only burger restaurant, into the hottest new restaurant on the island that is now Cherrywood BBQ & Ale House. His passion for food and quality continue to make our operation a huge success, and when Jason is not working, you can find him on the golf course or at home cooking for friends and family.
Robert has spent the past three years refining his culinary pastry skills at Kiawah Island Golf Resort. His formal education includes a degree from Johnson & Wales University and advanced training in preparing fine art of molded truffles, petit fours, and Entremets cakes from Vitznau, Switzerland.
Prior to being hired as the Overnight Baker at The Sanctuary at Kiawah Island Golf Resort, Robert held the position as Sweets Manager at the Great Harvest Bread Company in Charlotte, NC. It was there that he learned the basics of managing a team and working closely with customers. He has further developed his keen customer service and pastry skills at Kiawah where he has worked directly with guests and team members creating special orders, wedding cakes and other specialty projects produced for The Sanctuary Pastry Department.
Passionate about creating decadent cakes and gourmet chocolate work, Robert has competed in many pastry competitions. He represented Kiawah at the 2011 American Culinary Federation Lowcountry Battle, where he was awarded a silver medal for showpiece towering over four feet tall. Robert has brought a fresh perspective and culinary ventures to The Sanctuary Pastry Team, "I truly enjoy working in resorts such as Kiawah. I get the opportunity to continually practice every aspect of my craft ensuring that the guests always receive our best work. I get such satisfaction and joy from a beautiful end product."