Our Culinary Team
Robert Wysong
Executive Chef - The Sanctuary at Kiawah Island Golf Resort
American Culinary Federation ~ Certified Executive Chef
Robert Wysong, executive chef at The Sanctuary at Kiawah Island Golf Resort, recalls his first impressions of cooking and hospitality in his family home growing up in suburban Maryland. He recalls that family meals were very important, and that there was always cooking and learning opportunities. "You were not late for dinner, served every night at six 'oclock"
A 1993 Graduate of Johnson and Wales University, Charleston, SC, Wysong's career as a culinarian spans twenty years and includes experience in private clubs, (The Pensacola Country Club) resort hotels, (The Grove Park Inn and Spa), independent restaurants, (Magnolia's Raw Bar and Grill, Asheville NC/Restaurant Marianne/Charleston SC) and the luxury hotelier, (The Ritz Carlton Golf Resort-Naples) where he explains, "you have the most creative reach and freedom of expression".
"I cook in the Southeast, where my family heritage lies", explains Wysong; which enables him to draw upon the region's climate and resources to inspire simple, yet refined-ingredient driven cooking style. The Lowcountry of South Carolina is a perfect fit for this philosophy and style. Chef Wysong leads the culinary team of professionals that oversee the restaurant and banquet dining experiences at The Sanctuary at Kiawah Island Golf Resort since 2005.
Ben A. Randow
Executive Sous Chef - The Sanctuary at Kiawah Island Golf Resort
As a native of Louisiana, Chef Ben Randow learned early to enjoy food as a celebration of life. His passion for food and cooking began as a child, cooking at the side of his parents. "Our family always gathered in the kitchen," Ben recalls. Randow is a graduate of Johnson & Wales University in Charleston, SC where he was awarded Apprenti Cuisiner for classical French cookery. He started as a banquet prep cook in 1995 at Quail Run in Santa Fe, NM and Cippriani's and Unique Cuisine in Baton Rouge, LA. Over the past ten years he has worked in every kitchen on Kiawah Island Golf Resort. In 1999 he was promoted to Sous Chef at The Dining Room at Osprey Point, and in 2000 began a three-year tour as Executive Banquet Chef for the Kiawah Island Inn.
In 2004, Ben opened Jasmine Porch at The Sanctuary at Kiawah Island Golf Resort. His culinary skills helped Jasmine Porch win the "Best Down Home Cookery" award from Andrew Harper's Hideaway Report. In 2007, Ben transitioned to lead the Banquet Division in The Sanctuary. As executive Sous Chef of The Sanctuary at Kiawah Island Golf Resort, Ben has "come back home" to The Jasmine Porch to oversee culinary operations. As a senior leader in the culinary department, Ben most enjoys sharing his passion for excellence in food and service with the entire hotel culinary staff and, in turn, its guests.
Nathan Thurston
Chef de Cuisine - The Ocean Room
Nathan Thurston, Chef of The Ocean Room, has been a member of the culinary team since the opening of The Sanctuary. Chef Thurston is a graduate of the highly acclaimed Johnson & Wales University with degrees in business and culinary arts. Thurston also has trained at the four star and four diamond Biltmore Estate (Asheville, N.C.), Josephine’s Café (Marion, N.C.), The White Horse Inn (Madison, WI), The Vineyards (Winston-Salem, N.C.) and The Atlantic Room (Kiawah Island, SC).
Chef Thurston is very active in the competitive realm earning first place at The Annual Adluh Grits Competition, the Le Grand Cuisinier Gold Medal, two gold medals, three silver medals, and one bronze medal in American Culinary Federation sanctioned competitions. In addition to Chef Thurston's role at The Sanctuary he serves as President of The Greater Charleston American Culinary Federation and teaches Culinary Arts at The Art Institute of Charleston. “My philosophy is to strive for excellence in every aspect that I endeavor. Embracing this philosophy commits me to utilizing the finest local and artisan ingredients available to craft my cuisine.”
William Morrison
Chef de Cuisine - The Atlantic Room
Born
in Gainesville, Florida, William's childhood was a nomadic one due to
his father's work as a nuclear engineer. Moving around the country
exposed him to numerous types of cuisine. "Growing up, I was surrounded
by food, art and engineering," says Morrison. Despite going to
engineering school, William eventually turned his back on the
profession because of his love for cooking. He enrolled at The Culinary
Institute of America in Hyde Park, NY.
William comes to
Kiawah from Ginn Company Resorts in Columbia, South Carolina where he
was both Executive Chef and Food and Beverage Director. He also
previously worked at L'Escalier restaurant at The Breakers in Palm
Beach, Florida.
Joseph Dion
Chef de Cuisine - Tomasso at Turtle Point
Originally
from Massachusetts, Dion has been a part of the culinary environment
since the age of 15. Working with chefs taught him hard work,
organization, efficiency and cleanliness, essential for operating a
successful kitchen. Dion was an integral part to the opening of Max's
Tavern in the Basketball Hall of Fame, a high volume American style
steakhouse. Upon his arrival to Charleston in 2004, Dion worked at
Slightly North of Broad for acclaimed local chef Frank Lee. Before
becoming chef at Tomasso, he was a Sous Chef at Jasmine Porch in
The Sanctuary Hotel, recently honored with the Mobil Five Star Award.
With his new menu at Turtle Point, Chef Dion will utilize the bounty of
local ingredients that the Lowcountry has to offer. His experience with
both high volume restaurants and more intimate settings makes Dion a
wonderful fit for Tomasso and it's guests.
Jacob Fuhr
Manager and Sommelier
The Ocean Room
Utilizing passion, knowledge and experience in the aspects of fine wine and service, Jacob and his team deliver a memorable experience from start to finish. Fuhr has compiled a wine list of great measure, capturing some of the finest wines the world has to offer. His interests in the most recent technological advancements in wine production, have emerged in one of the most eclectic and diverse wine lists in the country.
Garth Herr
Sommelier - The Jasmine Porch
Garth brings both extensive wine knowledge and passion to the Jasmine Porch, The Sanctuary's Southern Style restaurant. He began exploring his interest in wine while working at The Commonwealth Club of Virginia. He later worked and trained at The Riverboat Landing in Wilmington, N.C. Garth worked at The Jefferson Hotel before moving to Kiawah Island Golf Resort in 2003. He is a Certified Specialist of Wine with The Society of Wine Educators and a certified Sommelier through The Court of Master Sommeliers.
