Director of Food & Beverage - Restaurants and Culinary
Saint Simons Island, Georgia
One of only 350 Master French Chefs in the world, Jonathan Jerusalmy has worked and traveled around the globe. With 19 years of experience in the kitchen, Jerusalmy has climbed the epicurean ladder, with a Bachelor of Arts in food service, wine technology and hospitality management in 1997 from the Institute Technique des Métiers de L’Alimentation in Tournai, Belgium. Early in his career, he completed several prominent internships at Michelin-rated restaurants in France, studying under Master Chef of France Paul Bocuse and Chef Gerard Boyer. Prior to joining Sea Island, Jerusalmy served as the Executive Chef at St. Regis Atlanta.
His eclectic background includes stints as Executive Sous Chef of St. Regis Monarch Beach in California, Executive Banquet Chef and Executive Sous Chef at Loews Miami Beach Hotel in Florida, and Chef de Partie at Hubert Keller’s Fleur de Lys. As Resort Executive Chef and Director of Culinary at Sea Island, Jerusalmy is responsible for overseeing the concept and design of restaurant menus, hiring and development of restaurant staff, and ensuring that performance in all venues are consistent with Sea Island’s dedication to genuine hospitality and true five-star service.