Directions to The Preserve at Fenwick Plantation
FEATURED CHEFS
Donald Barickman is one of the South's most notable culinary figures, recognized by Gourmet, Esquire, the Food Network, and the James Beard Foundation. He has been a guest chef and instructor all over the country, and is featured in the Great Chefs of the South cookbook and television series. He and his partner opened Magnolias in 1990, which gave rise to his popular book, Magnolia's: Authentic Southern Cuisine. Chef Barickman oversees Blossom, Magnolia's Upper Level, and Cypress Lowcountry Grille.
Donnie Bulliard grew up in Louisiana and has brought his unique style to Charleston, joining forces with his sous chef, Marcelle Bienvenu, at The Cajun Kitchen that offers French-Louisiana delicacies. Chef Bulliard plans to air a cooking show on regional cable and the Web, showcasing the cuisine and culture of Cajun country and the Lowcountry. His family has been in the food business for over 100 years, establishing Evangeline Foods in 1905 and more recently, Peppers Unlimited and Cajun Chef.
Robert (Bob) Carter has been winning fans and awards ever since he arrived in Charleston in 1987. As Executive Chef at the four-star restaurant, the Peninsula Grill, he has helped to make Charleston one of the epicurean centers of the U.S. In 1997 Esquire named it one of the Best New Restaurants of the Year, and in 2008 he was a finalist in the prestigious James Beard Foundation. Last year he was surprised by Bobby Flay from the Food Network, who came to learn more about Bob's famous coconut cake.
Laura Fieberg has just been named the Executive Pastry Chef at The Sanctuary at Kiawah. After graduating at the top of her class from The Culinary Institute of America (Napa Valley), she began her professional career at The Ritz Carlton Hotel in St. Thomas, USVI. After moving to Los Angles, she worked at Felt and Lucques restaurants and was a consulting pastry chef for Fox Studios and worked with Spago Restaurant providing food for such events as The Academy Awards and the Grammy Awards.
Fred Neuville was the founding Chef / Partner of 39 Rue de Jean and in 2007 left to go out on his own to open Fat Hen and Wild Olive in 2009. Chef Neuville honed his skills as Chef Garde Manager for The Willard Intercontinental in Washington DC. and as assistant director at the School of Culinary Arts in Denver. He has received several coveted industry awards from the American Culinary Federation, the Southern Bridal Show, the Celebrity Pro/Am competitions and the Western Regional Conference.
There is a reason Brett McKee was awarded the Culinary Legend Award at last year's Food and Wine Festival in Charleston; he has been a featured chef at the prestigious James Beard House for the past five years, a founding father of the Culinary Institute of Charleston, and a tireless patron of philanthropic events in the Lowcountry and around the nation. After huge successes with his first three restaurants, Chef Brett opened Oak Steakhouse in 2005, which was quickly named "Best New Restaurant."
Nathan Thurston, Chef of The Ocean Room, has been a member of the culinary team since the opening of The Sanctuary. In addition to his training at four-star and four diamond Biltmore Estate, he has won a Gold Medal from the Le Grand Cuisinier, and two gold medals and three silver medals in American Culinary Federation sanctioned competitions. Chef Thurston also teaches Culinary Arts at The Art Institute of Charleston and is president of The Charleston American Culinary Federation Chapter.
In 2005, Robert G. Wysong was tapped to serve as Executive Chef at The Sanctuary at Kiawah Island to help give instant credibility to the resort's Mobile Five-Star rating. Chef Wysong's career spans twenty years and includes experience at noted restaurants at The Pensacola Country Club, The Grove Park Inn, The Ritz Carlton Golf Resort in Naples, Magnolia's Raw Bar and Grill in Asheville, and Restaurant Marianne here in Charleston.
Chang Lei Yun brings authentic yet unique Asian flair to an exciting new Mount Pleasant restaurant, Bambu. Born in Taiwan and raised in Malaysia, Thailand, and Brazil, Chef Chang developed a sophisticated palate at a young age. He found his love for cooking while studying at Virginia Tech, where he even cooked for the University President. His passion for food has taken him to Relais and Chateaux properties and brought him to Charleston, where he gained experience under Chef Frank McMahon.
