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Jekyll Island Restaurants | Jekyll Island Club Resort | Jekyll Island Club Resort

Culinary Team

Culinary excellence and enjoyment are timeless traditions at Jekyll Island Club Resort. Since the turn of the century, serving the discerning palettes of J.P. Morgan, the Rockefellers, Vanderbilts, and Pulitzers, to Marilyn Monroe and modern-day stars of the stage, our culinary traditions, led by Executive Chef Jeff Russell, continue to delight guests celebrating special occasions or quiet rendezvous.

Culinary Program

Our culinary program is steeped in the iconic, storied history of Jekyll Island Club. Timeless techniques and classic preparations reflect reverence for the past, while Low Country flavors reflect our unique cultural influences. Rich culinary traditions of Sunday Brunch, a nightly pianist, and classic preparations are celebrated still today.

EXECUTIVE CHEF

Executive Chef Jeff Russell brings more than 25 years of experience in the hospitality industry, joining the team with a focus on relationships with local purveyors, and reverence for The Club’s rich history. Most recently the Executive Chef of the Four-Diamond Sanderling Resort in North Carolina, Russell previously held the Executive Chef role at The Equinox Golf Resort and Spa in Vermont, Grand America Hotel in Utah, Desert Sage Restaurant in California, and the Ventana Room in Arizona. He received his culinary education from the Culinary Institute of America in New York.

HEAD PASTRY CHEF

Carl Sear's love of cooking began early on in his mother's kitchen. After high school, Sears studied Applied Mathematics at Georgia Tech and began a job at IBM. Eventually he became restless, and decided to pursue something he had always loved – cooking. He enrolled in Savannah Tech’s culinary program, where he was quickly recognized for his baking skills. Sears came to Jekyll Island Club Resort as Assistant Pastry Chef in 1996, reverent for The Club's rich history and the historic setting. Sears became Head Pastry Chef in 2001.

EXECUTIVE SOUS CHEF

Executive Sous Chef Brenna Drum earned her culinary degree from Le Cordon Bleu in Orlando. She went on to sharpen her skills in the kitchen and developed a passion for partnerships with local farmers and butchers along the way. Prior to joining Jekyll Island Club Resort, Drum worked at BICE Ristorante in Orlando, The Cloister at Sea Island, Compass Group, and Stoney River Legendary Steaks. She became Chef de Cuisine of the Grand Dining Room in 2008 and Executive Sous Chef in 2015. Dedicated to the culinary industry, Drum is the secretary of the local chapter of the American Culinary Federation.

Catering Team

Building upon rich traditions, our catering team enjoys a celebrated reputation for serving the finest and most artfully presented cuisine in the Golden Isles. Our pastry chef is masterful in creating wedding cakes and groom’s cakes. And our catering staff, devoted to excellence in every aspect of event service, sees no detail as too small or effort too great in ensure the delight of our wedding couples, corporate groups, and retreats.

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