Culinary Director Whitney Otwaka has been hard at work this summer creating delicious meals each day for the guests of Greyfield Inn. Sourcing most of her ingredients directly from Cumberland Island and the Greyfield Garden, she uses seasonal produce and fresh catch to create her refined southern dishes. When not working on Cumberland Island, Whitney’s been embarking on culinary adventures to draw on some fresh inspiration. Take a look at what she’s been up to in the past few months and some of the exquisite meals she’s been making!
A Taste of the Georgia Coast
This May, Chef Whitney teamed up with Georgia Organics to combine the best of Greyfield Garden with produce from other organic Georgian farms, resulting in a delicious and food-filled weekend to celebrate local food.
Eats on the island:
As culinary director, Whitney has her hands involved in all aspects of Greyfield Inn’s dining experience – from harvesting to preparing to plating.
Combining cantaloupe, Mexican sour gerkins, micro basil, mint, peppercress, lime, and espellete creates a refreshing afternoon snack. While these ingredients shine on their own, the medley harmonizes them to maximize their flavors.
Culinary adventures near and far
Taking a break from Cumberland Island, Whitney crossed the Atlantic for a visit to Copenhagen. She spent time exploring the culinary history and culture of the Nordic land.
Follow Chef Whitney Otawka (@whitneyotawka) on social media to stay updated on what she’s up to!