Skip to Content
  • Sign up for exclusive offers and news and be entered to win a $500 Sea Island Gift Card. Subscribe Now

  • Introducing “Dapper Dogs,” a first-of-its-kind pet amenity program in partnership with Barbour. Learn More

Sea Island Chefs Classic

Benefiting America's Second Harvest of Coastal Georgia

You are invited to the 3rd Annual Chefs Classic Benefiting America’s Second Harvest of Coastal Georgia. After raising more than $75,000 in 2024, this highly anticipated event returns for another unforgettable evening of fine dining and philanthropy.

Throughout the evening, savor a decadent five-course meal crafted by five renowned Executive Chefs from top resorts and restaurants across the Southeast. This year’s lineup features chefs from Sea Island, The Ritz-Carlton, Amelia Island, The Gasparilla Inn in Boca Grande, and Charleston’s Sorelle, The Ryder Hotel, and Emeline. Each course, from appetizers to dessert, will showcase the expertise and creativity of these distinguished chefs.

Live music from a talented trio will provide an elegant backdrop throughout the evening. A raffle and live auction, led by Bryan Thompson, will offer the opportunity to bid on exclusive experiences, including luxury stays at The Gasparilla Inn, The Ritz-Carlton, Amelia Island, The Sanctuary at Kiawah, Montage Palmetto Bluff, and The Umstead Hotel & Spa. Additional auction highlights include an in-home chef-curated food and wine dinner, a club fitting at the Sea Island Golf Performance Center, and a private yacht cruise on the Sea Island Explorer for up to 40 guests.

All proceeds will benefit America’s Second Harvest of Coastal Georgia. The event is open Sea Island Club Members and Resort Guests, and the General Public.

VIEW MENU    View Auction Items

Reservations are required. Black tie optional. 

Price:

$250/person, $1,800/table of 10, or $3,500 for a Corporate Sponsor Table (includes 10 seats) – All proceeds will go to Second Harvest of Coastal Georgia. Cocktails and wine are included. 

Meet the Chefs

Daniel Dalton

Area Executive Chef, Emeline and The Ryder Hotel

At the young age of 19, Chef Daniel Dalton completed his training at The French Culinary Institute in New York and first cut his teeth in the vibrant culinary scene of New York City. These days he serves as Area Executive Chef, The Ryder Hotel and Hotel Emeline in Charleston, South Carolina.

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.

Nick Dugan

Executive Chef, Sorelle

A graduate of the Culinary Institute of America, executive chef Nick Dugan brings more than a decade of experience working in some of the most esteemed kitchens in America to Sorelle in Charleston, South Carolina.

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.

Garrett Gooch

Executive Chef, The Ritz-Carlton, Amelia Island

Garrett Gooch’s earliest childhood memories are of cooking at his home in Sarasota, Florida. That joy and passion for food and flavors led him to his current position as Executive Chef at The Ritz-Carlton, Amelia Island overseeing all restaurants and banquet events.

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 Marchesano

Executive Chef, The Gasparilla Inn

Originally from the Washington D.C. area, Chef Nick’s culinary journey began in his father’s kitchen, sparking his initial interest in cooking. After working at a variety of golf clubs, boutique hotels, and resorts, Nick now serves as Executive Chef at The Gasparilla Inn.

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 Thomas mixes chocolate

Adam Thomas

Executive Pastry Chef, Sea Island

Chef Adam’s culinary career began in a San Diego bakery that ignited his passion for confectionery arts. He honed his skills through an apprenticeship at the Ritz-Carlton Laguna Niguel, then in roles at the St. Regis Monarch Beach Resort, The Beverly Wilshire, The Broadmoor before joining the Sea Island team in 2024.

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.

Live Auction and Raffle Opportunities

During the evening, a live auction will be held by the talented Bryan Thompson. Thank you to our sponsors for providing an incredible variety of auction items and experiences.

Items won must be paid for by credit card or check at the event. Cash and city ledgers will not be accepted.

The Gasparilla Inn

Boca Grande, Florida
  • Two-Night Stay
  • One Round of Golf for Two

The Gasparilla Inn is a classic “old Florida” resort located on Gasparilla Island on the Gulf of Mexico. An Historic Hotel of America Landmark Inn serving discerning guests since 1913, the resort offers 142 luxurious accommodations and a host of fun and appealing activities for families, couples, and groups that enjoy “Florida as it was meant to be.”

The Ritz-Carlton, Amelia Island

Amelia Island, Florida
  • One-Night Stay
  • Dinner for two at Salt, a Five-Diamond Restaurant

A barrier island sanctuary of nature nestled along 13 miles of immaculate shorelines in North Florida, The Ritz-Carlton Amelia Island stands as an exquisite testament to refined luxury. This resort on Amelia Island beckons with an allure of southern charm where vistas seamlessly embody the sublime essence of our beachfront resort.

Montage Palmetto Bluff

Bluffton, South Carolina
  • Two-Night Stay in a Lagoon View Guest Room
  • Daily Breakfast for Two

Nestled along the scenic May River in South Carolina’s Lowcountry, Montage Palmetto Bluff is set within a vibrant 20,000-acre community. The resort features spacious cottages, guestrooms, suites and village homes that all pay homage to the region’s rich heritage and encompasses an extensive nature preserve, two picturesque villages highlighting Southern-inspired dining options, a riverfront marina and, a Jack Nicklaus Signature Golf Course.

The Sanctuary at Kiawah

Kiawah Island, South Carolina
  • Two-Night Stay in an Ocean View Room
  • Breakfast for two

The Carolina coast offers countless vacation destinations and places to stay. But none equal to The Sanctuary at Kiawah Island Golf Resort. Just 21 miles from Charleston, this South Carolina luxury beach resort hotel delivers Forbes Five-Star service and unequaled accommodations. Meticulous attention to detail, distinguished service and unparalleled luxury paired with a truly sumptuous setting.

The Umstead Hotel

Raleigh, North Carolina
  • Two-Night Stay in a Lake View Room
  • Breakfast for two in Herons

Tucked into 12 acres of serene woodlands overlooking a private lake, The Umstead Hotel and Spa is located in Cary, North Carolina, near the protected forest setting of the William B. Umstead State Park. Stunning interiors accentuated with privately curated fine art, 150 luxury guest rooms and suites, world-class cuisine, a stimulating spa and gracious hospitality set the Umstead among the finest hotels in the Raleigh area and the only Forbes Five-Star Hotel in North Carolina.

Men Practicing Golf

Private Club Fitting and Clubs

Sea Island Golf Performance Center
  • Full Club Fitting with Master Club Fitter Craig Allan
  • Set of golf clubs as determined through club fitting to include all irons, woods, and putter
  • Sea Island Golf Bag, 3 gloves, and a dozen balls

TOUR quality club fitting resources, conveniently offered here at the resort. Experience a diagnostic and honest approach to club fitting that will make sure the right equipment is in your hands. Trackman Launch Monitors allow you to test the latest equipment from all leading major manufacturers in live conditions and quantify your results.

The Cloister Wine Cellar Dining

In-Home Chef Food and Wine Experience

Sea Island Culinary Team
  • 5-Course Dinner for 8 people prepared in your home by Chef Daniel Zeal, Sea Island Culinary Director
  • Wine pairings selected by Resort Sommelier Ryan McLaughlin

Special occasion, casual night with the family, or fine dining at your own table. Our skilled professional chefs and sommeliers make all the preparations while you spend time with family and friends!

Private Yacht Cruise

Raffle Item
  • Private Cruise on the Sea Island Explorer for up to 40 Guests​
  • Food and Beverage includes two passed Hors D’ourves, One Food Station, ​and a Premium Bar ​

Hop aboard for a private, scenic, and leisurely cruise aboard the Sea Island Explorer, our 71-foot multi-level yacht—complete with an open-air viewing deck and enclosed cabin. As you explore local island waters, relax and enjoy the spectacular views of our rivers and golden marshes.


 

America’s Second Harvest of Coastal Georgia

America’s Second Harvest of Coastal Georgia serves as a regional food bank, functioning as the food warehouse and distribution center to more than 245 non-profit organizations and churches in our area. Through food relief programs and collaboration with partner agencies, America’s Second Harvest distributed more than 21.8 million pounds of food last year to people in need in our community – children, senior citizens, people with disabilities, people experiencing homelessness, and others whose incomes are insufficient to meet their basic needs. To learn more about how they are leading the effort to end hunger and improve lives in our community, call (912) 236-6750 or visit www.helpendhunger.org.