Sea Island Chefs Classic

Chef Daniel Dalton grew up in a large family in New Jersey, where his passion for hospitality was nurtured in the bustling atmosphere of the family pub. The joy of preparing and sharing meals during lively family gatherings—often attended by 19 aunts and uncles—deepened his appreciation for food and community. Helping his grandfather cultivate an expansive vegetable garden instilled in him a love for fresh, seasonal ingredients.

At the young age of 19, Chef Daniel completed his training at The French Culinary Institute in New York and began to cut his teeth in the vibrant culinary scene of New York City, working for renowned restaurateur Danny Meyer. Throughout his twenties, he honed his craft in a myriad of esteemed kitchens, hotels, and clubs in Aspen, Scottsdale, the Grand Tetons, and Las Vegas. In Las Vegas, he further developed his skills as a Sous Chef at Jaleo Tapas Bar, e’ by José Andrés at The Cosmopolitan Hotel, and Bouchon Bistro under Thomas Keller at the Venetian Hotel.

After his time in Las Vegas, Chef Daniel spent three years as Chef de Cuisine at the prestigious Augusta National Golf Club, where he refined his culinary skills and gained invaluable experience. Following this role, he created a comprehensive farm program that emphasizes the utilization of seasonal, fresh-grown ingredients at The Olde Farm Golf Club in Bristol, Virginia.

While Chef Daniel’s resume and training are impressive, his true strength lies in his passion and commitment to creativity and excellence in the culinary arts. As the Area Executive Chef of two Make Ready Hospitality hotels in Downtown Charleston, SC (The Ryder Hotel & Hotel Emeline), Chef Daniel and his culinary teams create extraordinary dining experiences. His menus feature local farm-fresh ingredients and offerings from local fishermen, harnessing the beauty and taste of the Charleston region.

Chef Dugan began his tenure with MINA Group in 2011 when he joined the team at Bourbon Steak in Washington, DC, training under Chefs Michael Mina and Adam Sobel. Focused and determined, he climbed the ranks to become sous chef and after five years, that same focus and determination earned him the opportunity to become chef de cuisine at RN74 in Seattle, at just 25 years old.

After a brief stint in the Midwest, Chef Dugan returned to MINA Group, this time in Las Vegas, where he helmed the kitchens of the iconic Michael Mina Restaurant in the Bellagio, as well as Bardot Brasserie in Aria. Among his many accolades, Chef Dugan has been honored in Zagat’s 30 under 30 list of culinary superstars.

Gooch made his culinary career official by attending Johnson & Wales University Culinary School. Prior to his Florida homecoming, Chef Garrett perfected his culinary skills at The Ritz-Carlton, Half Moon Bay, The Ritz-Carlton, West Palm Beach and at The Ritz-Carlton, Amelia Island where he served as Executive Sous Chef before being promoted to Executive Chef at The Ritz-Carlton, Denver. One of his greatest culinary journeys was his opportunity to intern in Vienna, Austria at Aioli Restaurant where he developed his repertoire in French and Mediterranean-style cuisine. Combined with his California culinary influences and access to the best Florida seafood, Chef Garrett brings a distinctive, modern approach to Southern-inspired flavors across all his kitchens. An avid fisherman, Chef Garrett loves to showcase local ingredients. Guests can join the chef at his Hook, Line and Supper excursion; a signature Ritz-Carlton, Amelia Island experience, where you accompany him on a fishing expedition and your catch is prepared and presented for dinner in a private dining room. He also works closely with local seafood purveyors and growers as a commitment to food sustainability. Garrett’s advocacy for farmers and locally produced, sustainable foods culminated in the launch of Meet the Farmers, a dinner series that has earned national attention and recognition. Outside the kitchen, Garrett puts his culinary expertise to use, cooking, home brewing and enjoys escaping to the beach to fish and spend time with his wife and children.

Nick formalized his education at Johnson & Wales University, where he had the opportunity to study in Italy with Chef Andrea Trapani at the Apicius International School of Hospitality in Florence. This experience provided him with valuable exposure to international culinary techniques and a deeper appreciation for the craft.

In 2011, he was presented with the opportunity to support the Masters Tournament at Augusta National, where he assisted in the opening of Berkman’s Place under Chef John Johnstone CMC. This experience gave him a better understanding and passion for high-level, multi-outlet culinary operations, and he continued to return for 13 consecutive years.

After completing his studies, Nick took Sous Chef roles at the Charlotte Country Club and later The Atlantic Room at Kiawah Island Golf Resort in Charleston, SC. He also played a key role in creating the menu and assembling the team for the Dewberry Hotel as the Opening Executive Sous Chef. During this time, he developed strong relationships with local farms and purveyors, gaining a deeper appreciation for the region’s ingredients and flavors. This connection helped shape his understanding of Southern cuisine and fueled his growing interest in the culinary traditions of the American South.

Nick’s journey took another exciting turn in 2016 when he became the Touring Chef for Grammy Award-winning musician Ed Sheeran on his Divide World Tour. This role allowed him to showcase his skill in preparing locally-sourced meals while traveling across Europe and the United States. The Divide World Tour presented Nick with the unique challenge and privilege of adapting to build kitchens and cook in less traditional, often temporary, settings. The experience not only expanded his culinary repertoire but also deepened his ability to work in dynamic and ever-changing environments.

After satisfying his wanderlust, Nick returned to the United States in 2019 to join The Broadmoor as Chef De Cuisine of Ristorante Del Lago and Play under Executive Chef David Patterson.

After working at a variety of golf clubs, boutique hotels, and resorts, Nick now serves as Executive Chef at The Gasparilla Inn. He’s grateful for the opportunity to be part of a place that has been an important player in the culinary world for so many years, and he hopes to contribute to its ongoing legacy in a meaningful way.

Chef Adam’s culinary career began at 18 in a San Diego bakery under Alsatian master baker Pascal Zindel, igniting his passion for confectionery arts. He honed his skills through an apprenticeship at the Ritz-Carlton Laguna Niguel, where he was mentored by Jean-Francois “Jeff” Lehuede. Simultaneously, Adam gained experience at the St. Regis Monarch Beach Resort with pastry chef Stéphan Tréand, MOF.

Later, as Head Pastry Chef at the Ritz-Carlton Marina Del Rey, he contributed to the openings of hotels in Abaco Island, Bahamas, and Denver, Colorado before moving on to a Ritz-Carlton opening in Enniskerry, Ireland. In Europe, Adam competed in chocolate competitions in Cologne, Germany, and Madrid, Spain as well as studying chocolate science in France and Switzerland. As an Executive Pastry Chef, Adam enhanced the pastry programs at prestigious hotels and resorts such as Capella Singapore, The Beverly Wilshire, and The Broadmoor Resort in Colorado Springs, where he opened five of the 12 dining outlets, including Café Julie’s, the resort’s own Parisien Patisserie and Café.

As chef Adam was continuing to establish himself as a seasoned Executive Pastry Chef, he served as a judge in international pastry competitions and worked as a consultant-guest chef teaching master classes at the renowned L’Ecole Valrhona in Brooklyn, NY.

After two decades of perfecting his craft, Adam took a break from hotels to co-found Thomas Craft Confections in Brenham, TX, with his wife, Jennifer. In late 2023, with Thomas Craft up and running, he re-entered the world of five-star hospitality as the Executive Pastry Chef at Sea Island, where he oversees baking and pastry operations for the resort’s diverse food and beverage establishments.