TALENT: Bill Welch
From his start in the kitchen as a dishwasher at age 13 to graduating from The Culinary Institute of America, Chef Welch began his professional career as Sous Chef at the Wequassett Resort and Golf Club in Chatham, MA, under Executive Chef Bill Brodsky.
Chef Welch joined Sea Island in 2009 as Lead Line Cook in the Georgian Room, our Forbes Five-Star restaurant. He was instrumental in the opening Tavola in 2011, and was promoted to Sous Chef. In 2013,
Bill assumed the role of Banquet Sous Chef and then Executive Sous Chef. Bill’s latest promotion has led him to his current role of Executive Chef of The Cloister, Beach Club, and Sea Island Events.
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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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