A Day in the Life: Chef Whitney Otawka

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.

In true southern fashion, the weekend kicked off with a low country boil on our front lawn.

The second night’s multi-course meal featured White Oak Pastures chicken and ricotta dumplings with sweet peas, baby squash, and Calabrian Chili Oil.

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.

This sheepshead fish made its way from the ocean to Greyfield’s dinner table within hours. The sheepshead is a flaky white fish that’s commonly caught off the coasts of Georgia and northern Florida.

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.

Cucumbers from Greyfield Garden make a refreshing cucumber and buttermilk soup with pickled Georgia shrimp, ice lettuce, espellette, and olive oil.

Fresh tomatoes are a staple in summertime dishes in the south. The first picks this season were paired with filet beans, sheep’s milk feta, spring onions, and green garlic for a flavorful salad.

Greyfield Inn guests are sent off with picnic baskets filled with Georgia shrimp rolls to enjoy between bird-watching tours and bike rides.

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!