Celebrity Chef by The Sea Luncheon
Savor a Michelin-starred culinary experience with Chef Nicholas Stefanelli and Master Sommelier Matthew Citriglia at our exclusive Celebrity Chef by the Sea Luncheon, supporting life-changing care for mothers and giving every baby the healthiest possible start.
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Nicholas Stefanelli
Executive Chef/Owner, Masseria and Officina (Washington, D.C.)
Michelin-starred chef Nicholas Stefanelli is the creative force behind some of Washington, D.C.’s most celebrated restaurants, including Masseria and Officina. Known for his ability to blend refined Italian cuisine with modern technique, Stefanelli’s culinary style is rooted in heritage and driven by innovation. He trained under renowned chefs such as Roberto Donna, Fabio Trabocchi, and Thomas Keller—building a foundation that led to top honors and the successful launch of his own restaurants. Masseria has held a Michelin star since 2016 and continues to be one of the city’s premier fine dining destinations. Stefanelli’s work reflects both precision and soul, telling a story of culture, craftsmanship, and culinary excellence. After earning acclaim as Executive Chef at Bibiana—where he helped the restaurant earn a spot on Esquire’s Best New Restaurants list—Stefanelli launched Masseria, a personal homage to his Italian roots. Officina soon followed, offering a more casual but equally thoughtful exploration of Italy’s flavors and culture. His leadership has earned recognition from the James Beard Foundation and the Restaurant Association of Metropolitan Washington. Stefanelli continues to expand his culinary vision through restaurants that celebrate tradition while embracing innovation. With a sharp eye for detail and a deep respect for heritage, he remains a defining figure in D.C.’s evolving food scene. Chef Menu Acquarello Risotto, Mayport Shrimp, Fermented Black Truffle, Parmigiano Poached Snapper, Fennel Soubise, Potato Terrine, Littleneck Clams, Brodetto Macerated Georgia Peaches, Americano Bianco Zabaglione, Pistachio Sorbet
Matthew Citriglia
Master Sommelier & Director of Wine Education, Southern Glazer’s Wine & Spirits – Florida
With over 40 years in the wine and hospitality industry, Matthew Citriglia is one of the most respected wine educators in the country. As a Master Sommelier and Director of Wine Education at Southern Glazer’s Wine & Spirits – Florida, he leads programs that educate and inspire professionals across the industry. His engaging style, deep expertise, and approachable teaching make wine accessible to everyone—from novices to experts. Whether hosting tastings or training sommeliers, Matthew brings clarity and excitement to every glass. A passionate storyteller, he’s known for connecting people to the world of wine in meaningful and memorable ways. Matthew holds certifications from the Court of Master Sommeliers, WSET, and Society of Wine Educators, among others. His career has spanned retail, restaurants, and wholesale—giving him a unique 360-degree view of the wine industry. He has mentored dozens of wine professionals and built award-winning beverage programs across the country. As a speaker and educator, Matthew regularly leads seminars, tastings, and industry panels with a focus on making wine education fun, inclusive, and impactful. Off the clock, you’ll find him enjoying yoga and Champagne—sometimes simultaneously. His blend of knowledge, humility, and passion makes him a true standout in the world of wine.
Main Event Chefs
At the heart of Delicious Destinations is an unparalleled culinary experience — 13 nationally recognized executive chefs, each bringing their unique artistry and passion to the table. From bold Southern flavors to globally inspired techniques, these chefs will create signature tasting dishes that celebrate both innovation and tradition.
Their talent and creativity make Delicious Destinations one of the region’s premier culinary events, uniting food lovers and philanthropists in support of Ascension St. Vincent’s Mothers and Babies Initiatives.
Nathan Beriau
Executive Chef, Montage Palmetto Bluff
Chef Nathan Beriau brings decades of high-level culinary experience to his role as Executive Chef at Montage Palmetto Bluff. A New England native, he began his journey in top Portland restaurants before moving west to refine his craft at the Michelin-starred Dining Room at the Ritz-Carlton San Francisco. His leadership there earned him the prestigious Executive Chef role. Since joining Montage in 2015, Nathan has become known for his ability to balance precision with creativity, shaping exceptional dining experiences rooted in Southern charm. After briefly stepping into a broader F&B director role, Nathan returned to the kitchen full-time in 2024, reaffirming his passion for the craft. Beriau’s journey includes opening San Francisco’s Epic Roasthouse and multiple leadership promotions at the Ritz-Carlton, where his expertise led to culinary acclaim. As Executive Chef at Montage Palmetto Bluff, Nathan oversees an award-winning team and drives innovation across all dining outlets. His leadership style emphasizes mentoring, consistency, and excellence in every detail. Outside the kitchen, Nathan cherishes time with his wife Destine, children Caiden and Sabine, and their French bulldog, Mousse. His story reflects not only professional achievement, but a heartfelt commitment to family, food, and hospitality. Chef Menu Foie Gras Torchon, Spiced South Carolina Peach Jam, Benne Seed Sable
Bogdan Borean
Executive Banquet Chef, The Mar-a-Lago Club
Born and raised in Cluj Napoca, Romania, Chef Bogdan Boerean began his professional journey as a soccer player before a career-ending injury brought him to the U.S. to pursue his other passion: cooking. He started as a banquet cook at The Mar-a-Lago Club and quickly rose through the ranks to Sous Chef, later expanding his fine dining experience at the Versace Mansion. In 2012, he returned to Mar-a-Lago as Chef de Cuisine and now serves as Executive Banquet Chef. Known for his dedication, precision, and creative vision, Chef Bogdan brings global flair to each plate—crafting unforgettable culinary experiences that reflect his journey from the soccer field to the finest kitchens. Chef Boerean’s journey is defined by perseverance and passion. After proving himself in prestigious kitchens like The Versace Mansion, he returned to The Mar-a-Lago Club in 2012, where his leadership and culinary artistry have since elevated the club’s banquet offerings to new heights. As Executive Banquet Chef, he oversees large-scale, high-profile events with elegance and efficiency. Known for his European flair and attention to detail, Chef Bogdan blends classical techniques with contemporary flavors, always prioritizing the guest experience. His ability to adapt, lead, and innovate makes him not only a cornerstone of the Mar-a-Lago culinary team but also a standout figure in today’s luxury dining landscape. Chef Menu Braised Oxtail, Corn-Peanut Butter Emulsion, Beer Braised Collard Greens, Chile Corn Relish
Robert DeGrassi
Executive Chef, The River Club of Jacksonville
From stretching pizza dough at 14 to leading historic kitchens, Chef Robert DeGrassi has built a career steeped in excellence and tradition. He studied culinary management at the Art Institute of Fort Lauderdale and worked his way through high-profile positions at Omni Hotels, The Cavalier Hotel, and the Omni Homestead Resort. Now as Executive Chef at The River Club of Jacksonville, DeGrassi continues to bring history to life through bold, elegant cuisine. Chef DeGrassi’s path includes managing banquet programs at the Omni Amelia Island and executive chef roles in New Haven and Virginia Beach. His passion for historic properties informs every menu he designs—paying tribute to local ingredients and regional culinary heritage. He also served as premium chef for the Jacksonville Jaguars, leading VIP experiences with precision and flair. At the River Club, he crafts memorable experiences for members with a focus on quality, storytelling, and Southern sophistication. Chef Menu Pickled Rock Shrimp with Corn Succotash, Corn Panna Cotta, Succotash Relish, Chow Chow Gel, Benne Seed Cracker
Garrett Gooch
Executive Chef, The Ritz-Carlton, Amelia Island
Executive Chef Garrett Gooch brings refined technique and heartfelt hospitality to The Ritz-Carlton, Amelia Island, where he leads all restaurant and banquet operations. His culinary journey began in his hometown of Sarasota, Florida, where early experiences cooking with family sparked a passion that led him to Johnson & Wales University. Chef Gooch’s career includes key roles at The Ritz-Carlton Half Moon Bay, West Palm Beach, Denver, and Amelia Island, along with a formative internship in Vienna, Austria. His distinct style draws from Mediterranean and French techniques, California creativity, and Southern coastal traditions. At the Ritz, he’s known for his fresh, local approach. Chef Garrett’s work reflects a commitment to sustainability and community. His signature 'Hook, Line and Supper' experience invites guests to fish with him and enjoy their catch prepared in a private dining setting. He also created 'Meet the Farmers,' a celebrated dinner series highlighting local producers and ingredients. His leadership and creativity have earned national recognition, but it’s his passion for storytelling through food that truly defines his approach. Outside the kitchen, Garrett enjoys home brewing, fishing, and spending time at the beach with his wife and children—always grounded in the place and people he serves. Chef Menu Marinated Braised Chicken, Congaree and Pen Smoked Gouda Cheese Grits, Peach-Mango Salsa Kimchi Bok Choy, Crispy Quinoa, Yucca, Peach-Mango Salsa
Tom Gray
Executive Chef/Owner, Prati Italia and Town Hall
Chef/Restaurateur Tom Gray is a leading force in the North Florida culinary and restaurant scene. Gray is the Executive Chef / Owner of Prati Italia at the St Johns Town Center, and Town Hall Restaurant, located in the San Marco Square. His newest concept, Electric Dough Pizza Co. located in the historic San Marco Theatre building, premiered in June 2025. A two-time James Beard Award nominated chef, Gray graduated from the Culinary Institute of America in New York and spent a decade working in professional kitchens in New York City, Los Angeles and Napa Valley before returning to his hometown of Jacksonville. Gray’s culinary experiences have influenced his approach to his craft, prioritizing sustainability, seasonality and eco-friendly practices. Gray is also the co-founder of CuliVino Hospitality Management and Consulting, located in Jacksonville, Florida. Chef Menu Lobster Deviled Eggs, Nori seasoning, Fingerling Potato Chips Garlic Clam Toast, Colonel Newsom’s Attic Aged Smoked Ham, Braised Leeks, Paprika Aioli
Ernest LeClair
Executive Chef Epping Forest Yacht Club
Hi, my name is Ernest LeClair IV — I'm a passionate and detail-driven culinary professional with over two decades of experience across a wide range of kitchen environments, from luxury hotels and boutique bistros to high-end catering and fine dining establishments. Throughout my career, I’ve cultivated a serious love for New Southern cuisine, always keeping a sharp eye on the little details that make a dish truly stand out. I specialize in creating refined, memorable dining experiences by combining bold flavor profiles, thoughtful presentation, and consistent execution. Over the years, I’ve built a strong reputation for creativity, leadership, and innovation, whether I’m leading a team, designing a seasonal menu, or orchestrating large-scale culinary events. My philosophy is simple: it’s all about good food, good vibes, and making people genuinely happy through what’s on their plate.
Scott Maurer
Executive Chef, Ocean Key Resort & Spa
Chef Scott Maurer brings over 20 years of experience in luxury resort kitchens to his role as Executive Chef at Ocean Key Resort & Spa in Key West. Known for his vibrant coastal cuisine and Cuban-inspired flavors, he oversees all culinary operations including Hot Tin Roof, Sunset Pier, and LIQUID Pool Bar. From Atlanta to Orlando to the Keys, Maurer’s leadership has brought consistency and culinary creativity to top-tier hospitality brands. His passion for team development and exceptional guest experiences is matched only by his ability to reflect local character on every plate. Chef Maurer’s career includes notable positions at The Peabody Orlando, where he rose from restaurant chef to executive sous chef during his 15-year tenure. He later took the reins as executive sous chef at the Hyatt Regency Orlando before joining Ocean Key Resort & Spa. His style blends locally sourced seafood, bold spices, and colorful plating to showcase the region’s culture and ingredients. Whether orchestrating a beachfront banquet or a romantic dinner for two, Maurer’s dedication to excellence and coastal charm is evident in every dish. Chef Menu Pickled Heirloom Tomatoes, Jumbo Lump Crab Salad, Green Goddess, Country Ham, Micro Flowers
Colin McClimans
Executive Chef/Owner, Nina May and Opal
Native Washingtonian Colin McClimans began his culinary career in Ohio kitchens at 14, later sharpening his skills at acclaimed D.C. establishments. After seven years as Chef de Cuisine at Equinox, he opened Nina May in 2019, focused on hyper-seasonal, locally sourced New American cuisine. The restaurant quickly earned a place in Washingtonian’s Top 100. Colin’s next venture, Opal, brought coastal American flavors to Chevy Chase and was recognized in the Michelin Guide. In 2023, he opened Elena James, blending casual and elevated dining. McClimans continues to shape the D.C. culinary scene with thoughtful menus and a passion for sustainable sourcing. With a deep respect for seasonal sourcing and sustainable farming, Chef Colin McClimans has become a leading voice in Washington, D.C.’s culinary movement. At Nina May and Opal, he collaborates with farmers and local purveyors to craft menus that shift daily based on what’s fresh and available. His most recent venture, Elena James, offers dual experiences in one space—a bakery café by day and full-service restaurant by night—earning praise from The Washington Post and beyond. McClimans’ culinary footprint continues to grow, but his philosophy remains rooted in community, creativity, and honoring the ingredients. Whether at a neighborhood bistro or an elegant coastal concept, his food tells a story that celebrates place and season. Chef Menu Local Shrimp + Grits Andouille Sausage Johnny Cake, Dill+Celery Salad, Mascarpone Grits, Hot Sauce Vinaigrette
Steve Mengel
Retired Chef, The Greenbrier
Chef Mengel, originated from New Jersey, began his career at Mountain Ridge Country Club in North Caldwell, N.J. while majoring in Hotel and Restaurant Management at NYC Tech College. He was accepted into the Greenbrier’s prestigious apprenticeship program founded by Hermann Rusch. During his apprenticeship he wintered at “The Everglades Club” in Palm Beach. He has led his team as Executive Sous Chef serving numerous Presidents and CEO’s and responsible for events held on and off the property, which included “The Greenbrier Classic” PGA event. Chef Mengel was responsible for all food purchases for the resort, prior to his recent retirement, which was over 50 years of service at the Greenbrier! Chef Menu Grilled Oysters: Sriracha Tequilia, Key Lime, Cilantro Butter; Louisiana Cajun Spice, Pecorino Cheese
Hermann Muller
Executive Chef, Ponte Vedra Inn & Club
Chef Hermann Muller brings decades of culinary excellence and international flair to his role as Executive Chef at the Ponte Vedra Inn & Club. Trained in the kitchens of Austria and Northern Italy, Chef Muller honed his skills in some of Europe’s most exclusive hotels and restaurants before moving to the U.S. His culinary journey includes leading roles at the Hilton and Towers in Washington, D.C., and serving at the White House for state dinners and high-level political events. Beyond his extensive credentials, he is known for his passion for precision and artistry on the plate. A former ski instructor and racing coach, Chef Muller now channels his energy into making Delicious Destinations a standout experience each year. Chef Menu Butter Poached Mayport Shrimp, Honey Lavender Brioche , Avocado, Lemon Verbena
Paige Murray
Executive Pastry Chef, Ponte Vedra Inn & Club
Chef Paige Murray has turned her lifelong love of baking into a celebrated career, currently serving as the Executive Pastry Chef at the Ponte Vedra Inn & Club. In 2009, she studied under world-renowned chocolatier Chef Ewald Notter, where she earned her European Pastry and Baking degree. Since then, Paige has become a beloved culinary artist in Northeast Florida, known for her ability to blend creativity and nostalgia into every dessert she crafts. Her passion lies in making memories through food — a philosophy that shapes every chocolate swirl and sugar-dusted pastry she creates. For Paige, the heart behind her artistry is her son, Jonah, who inspires her daily to bring joy and sweetness into the world, one beautiful dish at a time.
Xavier Santiago
Executive Chef, The Lodge & Club Ponte Vedra
With over 25 years in the hospitality industry, Chef Xavier Santiago brings global experience and refined technique to his role as Executive Chef at The Lodge & Club Ponte Vedra. Born and raised in San Juan, Puerto Rico, he has led culinary teams at elite establishments such as Ritz-Carlton, Marriott, Sheraton, and St. Regis, as well as exclusive private clubs including Mar-a-Lago and the International Polo Club. His journey has taken him across the Caribbean and beyond, enriching his culinary style with international flair. At The Lodge & Club Ponte Vedra, Chef Santiago leads with creativity and a commitment to excellence, overseeing every detail of the culinary experience. His leadership is marked by a deep respect for diverse cuisines and a passion for bringing people together through food. Whether curating seasonal menus, mentoring rising chefs, or elevating classic dishes with modern technique, Santiago’s approach reflects both discipline and heart. His continued dedication to culinary innovation makes him a standout figure in the region’s dining scene. Chef Menu Smoked Short Rib Pasture-Raised Beef, Lake Lanier Goat Cheese Middling, Gooseberry–Bourbon Glaze, Sorrel Salad, Pickled Gooseberry
Darin Sehnert
Chef & Owner, Chef Darin’s Kitchen Table
Chef Darin Sehnert brings decades of culinary experience and a passion for teaching to his hands-on cooking school, Chef Darin’s Kitchen Table in Savannah, Georgia. With roots in Southern California and a culinary education from Johnson & Wales University, Darin’s career spans commercial kitchens, hospitality education, and global culinary programs. He’s held positions at The Disney Institute, the Grand Floridian, and the acclaimed 700 Kitchen Cooking School. Known for his relaxed and engaging teaching style, Chef Darin creates unforgettable guest experiences rooted in confidence, curiosity, and technique. His approach, “cooking between the lines,” empowers home cooks to move beyond recipes and embrace creativity in the kitchen. Chef Darin has presented on Food Network, HGTV, Disney Cruise Line, Epcot Food & Wine Festival, and more. He has also been featured in publications including Southern Living, Savannah Magazine, and Jacksonville Magazine. At Chef Darin’s Kitchen Table, guests cook with the same high-quality equipment available in the on-site retail shop. His unique blend of instruction, storytelling, and practical guidance makes his cooking classes a top-rated attraction in Savannah. Through years of experience across fine dining, hospitality education, and culinary media, Chef Darin continues to inspire others to explore, create, and enjoy the joy of cooking. Chef Menu Seared Duck Breast with Southern Comfort Anise-Fig Sauce served with Herbed Succotash with Okra & Tomatoes
Daniel Zeal
Culinary Director, Sea Island Resorts
A Jacksonville native, Chef Daniel Zeal leads the culinary vision for Sea Island Resorts as Culinary Director, overseeing 10 full-service restaurants, banquets, and over 300 team members. His career began humbly at Firehouse Subs before graduating from The Culinary Institute of America and launching into fine dining at The Ritz-Carlton, Amelia Island. He joined Sea Island’s Georgian Room in pursuit of a Forbes Five-Star award—and helped earn that and a 'Best New Restaurants' recognition from Esquire. Today, his leadership is grounded in excellence, mentorship, and a passion for creating luxury experiences. Chef Zeal later served as Executive Chef of The Lodge Hotel at Sea Island, earning Forbes 4-star status for Colt & Alison Steakhouse. In 2018, he stepped into the Culinary Director role, leading operations across the resort, private clubs, and three hotels. His influence is seen in every corner of Sea Island’s food program—from high-end dining to large-scale events. Outside the kitchen, Danny enjoys fishing, golf, and cheering on his kids at soccer games with his wife Natasha. His path from local kitchens to national recognition is a testament to his drive, creativity, and deep love for the culinary craft. Chef Menu Braised Pork Cheeks, Late Harvest “Crispy” Creamed Corn, Huckleberry Gastrique Barbecued Tofu, Fermented Fennel and Cabbage, Summer Radish Salad, Benne Seeds