Chef Nathan Beriau, joined Montage Palmetto Bluff in April, 2015, as Executive Chef, responsible for overseeing all culinary operations. A New England native, Chef Nathan began his career working at some of the top restaurants in his home state, eventually accepting the position of Chef de Cuisine at the Harraseeket Inn, a Four Diamond, premiere Hotel in Freeport, Maine. Three years later, he and his wife relocated to San Francisco, where where he worked under veteran chefs such as, Ron Siegel and Jan Birnbaum and restaurant impresario, Pat Kuleto. Ultimately Chef Nathan was promoted to the prestigious position of Executive Chef for the Ritz-Carlton San Francisco.
Chef Nathan remained Executive Chef at the Ritz-Carlton for almost 5 years, when he chose to move to the Lowcountry and accept the position of Executive Chef at Montage Palmetto Bluff. His expertise, extensive experience and dedication to his craft, made him an obvious choice, and a perfect match to lead the culinary team.
About Montage Hotels & Resorts
Montage Hotels & Resorts is a hotel and resort management company founded by Alan J. Fuerstman. Designed to serve the luxury traveler and homeowner, the company features an artistic collection of distinctive hotels, resorts and residences in stunning settings that offer comfortable elegance, a unique sense of place and spirit, impeccable hospitality and memorable culinary, spa and lifestyle experiences. The portfolio of hotels, resorts and residences includes Montage Laguna Beach, Montage Beverly Hills, Montage Deer Valley, Montage Kapalua Bay (opening Spring 2014), and The Inn at Palmetto Bluff, a Montage Resort. In addition to its flagship hotel and resort portfolio, the company also operates some of the country’s premiere golf courses, including The Prince course in Kauai, Hawaii; Spanish Peaks Mountain Club in Big Sky, Montana and The May River Golf Club in Bluffton, South Carolina. www.montagehotels.com
Chef Daniel McCathern is the Executive Pastry Chef at the Hilton Hotel, Atlanta Georgia.
I grew up in New Orleans and became fascinated with the cuisine of the area at an early age. I worked in my fathers and uncles family restaurants in southern Alabama as a teenager. After high school, I moved back to New Orleans and attended Delgado Community College and graduated from the Chef’s Apprentice Program. During college and after graduation, I worked at Joe Marcello’s Lenfant’s Restaurant baking popovers and assisting the Pastry Chef in New Orleans. After Lenfant’s Restaurant, I accepted the assistant Pastry Chef’s positon at the Marriott Downtown New Orleans. I was promoted to Pastry Chef with the Marriott Hotels in Richmond, Virginia and Fort Lauderdale, Florida. I still wanted to get some pastry experience in Europe and worked at the Sheraton Hotel in Brussels Belgium, Maspa Marzipan Factory in Antwerp Belgium and The Popocatepetl Restaurant in Rotterdam, NL. Eventually it was time to come back home and I became Pastry Chef for The Watergate Pastry Shop in Washington, DC before moving back to New Orleans to be Pastry Chef of The Fairmont Hotel. I then moved to Atlanta, Georgia to accept the Executive Pastry Chef position at the Swiss Hotel in Buckhead. After working with the Swiss Hotel for 7 years, I moved on to the Hilton Hotel in downtown Atlanta. Have been at the Atlanta Hilton for the last 16 years as the Executive Pastry Chef overseeing Nickolai’s Roof, Southern Elements, Trader Vic’s, Market Place and banquet desserts.
A Jacksonville native, Chef Daniel Zeal attended Wolfson High School and Florida State College of Jacksonville before making the journey to New York to train at the Culinary Institute of America in Hyde Park, NY. In 2002 his training landed him at the Amelia Island Ritz Carlton Hotel, where he trained in the Five Diamond Restaurant “The Grill Room” for 3 ½ years. In 2006 Zeal departed for Sea Island Georgia to open the highly acclaimed Georgian Room to work on defining “refined southern cuisine and the pursuit of his first of nine Forbes Five Star Awards. Daniel has worked to create many partnerships with local Farms, Artisans, and Charities. Chef Zeal has just begun a new Chapter with Sea Island, as Executive Chef of The Forbes Five Star, AAA Five Diamond, and Relais & Chateaux designated “Lodge and Retreat at Sea Island Golf Club.” Chef Zeal will bring his refined southern flavors to their Signature Steak House “Colt & Alison,” Southern Bistro “The Oak Room,” Davis Love Grill, in addition to Three Championship Golf Courses, and a host of other amenities at The Lodge.
Chef Pickren began his career in 2003 at the Verandah Seafood Restaurant at the Omni Amelia Island, then the resort kitchen for Amelia Island Plantation and returned to the Omni in 2010 as Executive Sous Chef. Chef Pickren also held positions at Turtle Point at the 5-Star Kiawah Island Golf Resort, Florida Yacht Club, and most recently Executive Chef of the Casa Monica Hotel. Chef Pickren received his Associates Degree from Le Cordon Bleu at the Orlando Culinary Academy while working at Todd English’s Blue Zoo in the Walt Disney Swan and Dolphin Hotel. Chef Pickren is a South Georgia native who enjoys cooking the food of the American South that tells the story of its locale. He is supported by his wife Kristin and new baby boy, Camden.
Tim Turner is a talented and innovative culinarian. Chef Turner received his Culinary Arts Degree from the famed Johnson & Wales University in Providence, Rhode Island. During the past 16 years, he has honed his craft at the Ritz Carlton Boston, Ritz Carlton Atlanta, The Lodge at Sea Island in Georgia, and most recently at The Lodge & Club in Ponte Vedra Beach. Chef Turner’s culinary philosophy is shaped by an absolute insistence on fresh ingredients and quality products.
Darek Stennes, Executive Chef of the River Club, has been an Executive Chef for over 25 Years, and has previously served many prestigious posts, including Executive Chef at The Boca Resort, Executive Chef for Porsche Racing team, Executive Chef the Polo Club. In addition to The Ritz Carlton, Hyatt Hotels and resorts and Intercontenial hotels, Chef Stennes received his culinary training in St. Germaine France.
Previously with the Hilton and Towers in Washington, D.C., Chef Muller received his culinary training at several exclusive restaurants and hotels in Austria and Northern Italy. A former ski instructor and racing coach, he has worked frequently at the White House for state dinners and other political functions. He is currently the Executive Chef at the Ponte Vedra Inn & Club.
Chef Darin was raised in Southern California, where he obtained a B.S. degree in hotel and restaurant management. He then graduated with honors from Johnson & Wales University in Providence, RI. Chef Darin has worked in London’s Criterion Restaurant, the School of Hotel & Restaurant Management at Cal Poly Pomona, the Disney Institute and the Grand Floridian Resort and Spa in Orlando. He has been guest chef for numerous food festivals, cooking show segments, and the Disney Cruise Line. Darin is the owner of Chef Darin’s Kitchen Table, a hands-on cooking school in Savannah, GA.
I was born in Jersey City, New Jersey. I grew up in Sarasota Florida where I attended kindergarten through high school. Once I was old enough to drive my parents said,” you are old enough to work.” I worked through high school graduated and attended Sarasota Vocational-Technical for commercial cooking and baking at the sometime. I graduated from Johnson & Wales with a culinary degree. Then started working for the Ritz Carlton, moved on to Preferred Hotels, Wequassett Inn, Four Seasons Resorts and ending up where I am currently at Mariner Sands Country Club.
Some of the hobbies I enjoy outside of the culinary business are; scuba diving, windsurfing, fishing and traveling the world. I travel with my mother and some of the places we have been are; Russia, Mexico, South Africa, Honduras, Italy, Turkey, France, Germany, Spain, Portugal, Austria, Croatia, Hungry, Czech Republic, Vietnam, Cambodia, Norway, Denmark, Ireland and we are looking forward this summer to Barcelona and the French Rivera.
Some of the people who have inspired me and influence my character are; Escoffier for the foundation of French Cuisine, Frédy Girardet for his philosophy, Dan Barber for his pursuit in sustainable agriculture with the environment for a more flavorful and nutritious foods, Jamie Oliver for educating our youth on a healthier diet and John Saundry who makes everything practical and realistic.
I am currently on the board of American Culinary Federation of the Palm Beach chapter. I have discovered with just a small amount of my time given to charity. I might change someone`s life. I volunteer for several charity events a year ranging from child abuse to child chronic health issues. Some of the charities are Children’s Home Society, The Quantum House, Samaritan House for Boys, St Vincent`s Medical Center and Molly`s House of Stuart just to name a few. I also lecture and demonstrate on culinary history and classical recipes to elementary school students. I believe in supporting our Community, Country and suffering people who are in need around the world.
We make a living by what we get; we make a life by what we give!
Mitchell Pagan is the Executive Sous Chef at the Mariner Sands in Stuart, Florida.
Chef Mengel originated from New Jersey, where he attended New York City Technical College in Brooklyn, graduating with an Associate degree in Hotel and Restaurant Management. Chef Mengel worked at Mountain Ridge Country Club as a cook under the tutoring of a French chef, while attending the college. He was awarded with the “Most Potential Executive Chef” in his class.
Chef Mengel entered the Greenbrier’s Culinary Apprenticeship Program in 1973, under the direction of Herman Rusch and graduated in 1976. During his apprenticeship he split his year between the prestigious Everglades Club in Palm Beach in Florida and the Greenbrier. Remaining on at the Greenbrier after graduation, he worked his way through the culinary ranks cooking throughout all the kitchens of the Greenbrier . He spent the first two winters after graduation on the west coast, cooking for a prestigious club on Siesta Key. Chef Mengel became Sous chef in 1983 and Executive Sous Chef in 1985. He maintained that title until 2009, when he then became Chef Administrator. He now is responsible for all the food purchases and coordinates the Greenbrier’s Chef Farm.
Chef Mengel’s culinary activities have included attending the nutritional cuisine course at the Culinary Institute of America (C.I.A.) in Hyde Park, New York. He has represented The Greenbrier at the S.O.S. (Share Our Strength) Taste of the Nation charity event. He has participated an annual event in Charleston, West Virginia, for the Hospitality and Travel Association.
For over a decade he has been coming to the The Ponte Vedra Inn and Club in Florida, representing The Greenbrier in “The Celebrity Chef’s event to benefit St Vincent’s Hospital Foundation since it originated. Chef Mengel has also been involved in the annual “Culinary Classic” event held at Stonewall Jackson Resort in Roanoke WV since its inception. This includes each participating chef preparing and serving their course for the final dinner. Chef Mengel is married, and has both a son and daughter.
Dusty Grove’s Savannah roots run deep. Born and raised in Vernonburg, GA, Dusty grew up on the water, where crab boils and oyster roasts were a regular routine for his family. After graduating with a degree in biochemistry from UGA, Dusty found his passion for cooking while working for the James Beard award winning chef, Elizabeth Terry of Elizabeth on 37thin Savannah. He went on to work in restaurants throughoutFlorida andGeorgia, eventually overseeing multiple private clubs as a corporate chef in the Atlanta area.
In 2008, Dusty moved hisyoungfamily back to Savannah to direct various culinary operations for the Bohemian Hotel, The Mansion at Forsyth Park and the much-loved Vic’s on the River. From 2011 to 2014, Dusty made a name for himself as Executive Chef at The Landings, one of the largest private clubs in the country. In 2014, Dusty joined the opening team of Pacci. He has now taken a new role as Executive Chef at the DeSoto Hotel in Savannah.
Dusty is a hands-on, self-taught chef who prides himself on creating dishes that are uncomplicated, clean, seasonal and delicious. Heand his wife, Kathy, have three kids—Maddie, Ayla and Hudson. When he’s not in the kitchen, he spends as much time as possible with them on the water, boating, sailing and fishing.
Chef Fuller grew up in a small town in Southern Illinois and knew early on that he had a great desire to cook. In 1991, he moved to New York City and enrolled in the French Culinary Institute. After several line cook positions in New York, Chef Fuller worked at the five star restaurants of The Breakers Hotel in Palm Beach, Peter Merriman’s Restaurant in Maui, Hawaii and The Mandalay Bay Hotel in Las Vegas as the Sous Chef at their new restaurant, 3950. Aaron accepted the Executive Sous Chef Position at the prestigious Lost Tree Club in North Palm Beach before becoming the Chef de Cuisine at The Mar-a-Lago Club. He was promoted to Executive Chef and currently oversees all culinary operations of the 6-star club in Palm Beach owned by Donald J Trump.
A native of Antwerp, Belgium, Chef Olivier De Busschere studied his craft at Ter Groene Poorte in Bruges, Ter Duinen in Koksijde and received a culinary degree from ACEBE in Antwerp. During his education, he apprenticed under Chef Harry Van Rooy and Chef Ivo Van Geel at de Kleine Barreel, Antwerp. Upon completion of the apprenticeship, he became chef de partie and then chef de rottisseur at de Kleine Barreel before leaving to pursue a sous chef opportunity at Brasschaat Country Club in Brasschaat, Belgium. There he worked with Chef Eric Willekens. It was under these mentors that Chef De Busschere developed his passion for sauces, flair for presentation and knowledge of contemporary cuisine. He arrived in the United States in 2000 and accepted the position of chef de poissonier at Nikolai’s Roof. Under the guidance of Chef de Cuisine Johannes Klapdohr he acquired a heightened level of dedication to the perfection of the classical French kitchen and was inspired to try daring, avant-garde combinations in his culinary creations. He became the Sous Chef at Nikolai’s Roof in October 2003 and later took over as Executive Chef.
Chef De Busschere has done exciting things with the menu at Nikolai’s Roof. He maintained the high standards of the classical French kitchen, while also bringing energizing young flair and perhaps a few touches of his native Belgian cuisine. He then took on a new role in the Hilton Atlanta overseeing the entire operation including Nikolai’s Roof restaurant for 5 years before departing on a new challenge becoming Executive Chef Menu Design for the GateGourmet company overseeing all Western European Airline accounts.
Bogdan Boerean grew up in Cluj Napoca, the second largest city in Romania. His early years were spent working in the farm with his father, a Zoo-Technical Engineer, and playing soccer. At the age of 20, Bogdan became a professional soccer player and later graduated with a Masters Degree in Physical Education. After suffering a major knee injury, he decided to move to America and pursue his other passion, cooking. During Bogdan’s first months in the United States, he became even more fascinated with food and decided to become a Chef.
Bogdan joined the Mar-a-Lago team in Palm Beach as a banquet cook before being promoted to Sous Chef soon after. He was then given the opportunity to work at The Versace mansion in South Beach where he furthered his experience in fine dining. In 2012, he returned to The Mar-a-Lago Club as Chef de Cuisine. Chef Bogdan’s passion, hard work, and dedication led him to his current title of Executive Banquet Chef.