TALENT: Ülfet Ralph
Born and raised in Istanbul, Turkey, Ülfet at an early age found her love for cooking. She was introduced to the culinary world by her grandmother and mother, and the fire they gave her led to her pursuing a career in culinary arts. Istanbul is a diverse city that offers many cuisines including Mediterranean which continues to be her food inspiration.
Ülfet graduated from Istanbul University with a degree in public relations. She then enrolled in the Culinary Institute of Charleston. In her first semester, she was given the assignment of working with Chef Robert Carter at the Food & Wine Festival of Charleston. This assignment quickly turned into a full time position working at Peninsula Grill in Charleston. She then went on to the Culinary Vegetable Institute at Chef’s Garden, where she was the Chef de Cuisine under Executive Chef Jamie Simpson.
In 2014, she was named the Best Chef at the Asheville Wine and Food festival and was the first female to win this award.
Chef Ülfet is now creating delicious farm-to-table cuisine for guests at the Lodge on Little St. Simons Island using the freshest local ingredients including fruits, vegetables and herbs from the island’s organic garden.
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Whiskey, Wine & Wildlife is a culinary destination weekend with collaboration between The Westin Jekyll Island, the Jekyll Island Authority and The AdFish Group. The weekend’s events will raise funds and awareness for programs of the Jekyll Island Foundation, with a mission of conservation, education and historic preservation efforts on Jekyll Island.
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