Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe

Chef’s Thoughts: Jonathan Jerusalmy

By Joanna DeChellis, Editorial Director, Club + Resort Chef | December 16, 2013

Jonathan Jerusalmy, Resort Executive Chef and Director of Culinary Programming, Sea Island, Sea Island, Ga.

Jonathan Jerusalmy,
Resort Executive Chef and Director of Culinary Programming, Sea Island, Sea Island, Ga.

Chef’s Thoughts: Jonathan Jerusalmy, Resort Executive Chef and Director of Culinary Programming, Sea island, Sea Island, Ga.

As one of only 350 Master French Chefs in the world, Jonathan Jerusalmy is responsible for overseeing the concept and design of culinary operations at Georgia’s Sea Island Resort. Prior to arriving at Sea Island, he served as the Executive Chef of the St. Regis Atlanta, and his background also includes stints as the Executive Sous Chef of the St. Regis Monarch Beach in Dana Point, Calif., Executive Banquet Chef and Executive Sous Chef at the Loews Miami Beach Hotel in Florida, and Chef de Partie at Hubert Keller’s Fleur de Lys in San Francisco. At the start of his career, Jerusalmy completed several prominent internships at Michelin-rated restaurants in France, studying under the Master Chef of France, Paul Bocuse, as well as Chef Gerard Boyer.

1.  You’d be surprised to learn that I am an avid Bruce Springsteen fan. Growing up, he was the only artist I listened to. (His music is now officially banned at my parents’ house!)  His songs helped me to learn English, but, more importantly, “Born to Run” inspired me to pack my bags and travel the world.
2.  If I could trade places with one chef it would be Paul Bocuse.
3.  One of my most memorable meals was at Eleven Madison Park in New York. The level of perfection and the attention to detail in both food and service during my 14-course tasting was beyond anything I had experienced up to that point.
4.  My go-to drink is tea.
5.  My last meal would be my mum’s lasagna.
6.  My worst culinary creation was a blue cheese crème brûlée. It was heavy and sweet and probably the worst thing ever made.
7.  Jelly beans are my favorite junk food.
8.  I knew I wanted to be a chef when I was 14, working as a server in my grandfather’s restaurant. I gradually moved into the kitchen where I loved spending time with him, learning his technique. He prepared simple food, but put his heart and soul into every dish. He taught me the basics and some of the most important life lessons like the value of hard work, the importance of taking the time to do things right, teamwork, and respect for my heritage.
9.  The most ridiculous member or guest request I’ve ever had was when a guest ordered a glass of warm water and two leaves of lettuce as a “meal.”
10.  Butter is my favorite ingredient, caviar is the most overrated ingredient, and salt is the most undervalued ingredient.
11.   I would like to see clubs and resorts be less conservative and more innovative with their culinary programs.
12.  I cook tofu at home, but I’d never cook it at Sea Island.
13.  My biggest mistake when I first started as a chef was impatience. Good food takes time.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

Related Articles Read More >

Chef’s Thoughts with Norris Waters
Chef’s Thoughts with Patrick Budniewski
Chef’s Thoughts with Michael Dontigney
Chef’s Thoughts with Kenric Hunt

PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

C+RC Newsletter

Club + Resort Chef Association

Elevate Your Club and Career: Join CRCA

C+RC Association Join the Club + Resort Chef Association to connect with a network of elite club culinary professionals and access exclusive resources and certifications designed to elevate your skills and career. Embrace the opportunity to showcase your talent, learn from industry leaders, and stay at the forefront of club culinary.

C+RC Digital Issues

Club & Resort Business Browse the latest and archived issues of the premier magazine for club and resort culinary teams, available in a user-friendly and high-quality format. Enjoy the convenience of bookmarking, sharing, and engaging with the top culinary content tailored for club and resort chefs.

Club + Resort Chef
  • About
  • Contact Us
  • Subscribe
  • Privacy Policy
  • Recipes
  • Submit a Recipe
  • Club & Resort Chef Association
  • Club & Resort Business

Copyright © 2025 WTWH Media LLC. All Rights Reserved. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of WTWH Media
Privacy Policy | Advertising | About Us

Search Club + Resort Chef

  • Home
  • Clubs
  • Resorts
  • Recipes
  • 40 Under 40
    • Class of 2025
    • Class of 2024
    • Order: Commemorative Plaque
  • Master Class
  • Documentaries
    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
  • Certification
  • Resources
    • PlateCraft
    • Chef to Chef
    • C+R Talks
    • Salary Survey Data
    • C+RC Association
    • Digital Issues
  • Advertise
  • Subscribe