Robert Wysong, executive chef at The Sanctuary at Kiawah Island Golf Resort, recalls his first impressions of cooking and hospitality in his family home growing up in suburban Maryland. He recalls that family meals were very important, and that there was always cooking and learning opportunities. “You were not late for dinner, served every night at six ‘oclock”
A 1993 Graduate of Johnson and Wales University, Charleston, SC, Wysong’s career as a culinarian spans twenty years and includes experience in private clubs, (The Pensacola Country Club) resort hotels, (The Grove Park Inn and Spa), independent restaurants, (Magnolia’s Raw Bar and Grill, Asheville NC/Restaurant Marianne/Charleston SC) and the luxury hotelier, (The Ritz Carlton Golf Resort-Naples) where he explains, “you have the most creative reach and freedom of expression”.
“I cook in the Southeast, where my family heritage lies”, explains Wysong; which enables him to draw upon the region’s climate and resources to inspire simple, yet refined-ingredient driven cooking style. The Lowcountry of South Carolina is a perfect fit for this philosophy and style. Chef Wysong leads the culinary team of professionals that oversee the restaurant and banquet dining experiences at The Sanctuary at Kiawah Island Golf Resort since 2005.
Chef Wysong’s biography:
Event date: February 25th & 26th, 2011