TALENT: Chris Delissio
Chef Chris Delissio studied journalism and played hockey at the University of Oregon, later deciding to attend the Culinary Institute of America, where he was the president of his graduating class. Upon graduation,
Chef Chris started his professional culinary career at The Ritz Carlton in Naples, Florida. He later joined the Sea Island team as a Cook 2 in the Forbes Five-Star Georgian Room. His next move was to The Lodge at Sea Island as a Chef de Partie, which led to him being promoted to Sous Chef at Southern Tide.
Chef Chris is inspired by his mother, who he has said is “the best chef I know and learned first from her. If you weren't at the dinner table at five o'clock each night you were in trouble.” Chef Delissio brings unwavering passion, creativity and structure into the Southern Tide kitchen.
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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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