TALENT: Farid Ahmed
Chef Farid was born on the south-western shores of France, in Rochefort. A small fishing community south of Bordeaux. Having multi-cultured parents, he learned the importance of food at an early age. Classical French cooking from his mother’s side, and Indian/Pakistani techniques from his father’s side were learned early in his life.
Having food centered on him while growing up, he invested his time early in the culinary industry at the age of 15. Going around to different restaurants he was able to take on an array of cuisines and techniques from, seafood, chophouses, southern bbq, and a few others.
Farid graduated culinary school with honors from Atlanta, GA. He took his first resort job at Pinehurst golf resort where he started as an extern and quickly promoted and reaching Chef de Cuisine position. During his time at Pinehurst golf resort he lead the 4 diamond restaurant, The 1895 Grille, and lead the team at the Holly inn. After his time at the 4 star Holly Inn he was sent to develop culinary operations at Pinehurst newest country club, National Pinehurst #9. Here he developed breakfast lunch and dinner periods. He also set a strong following for weddings held at the clubhouse and other banquet venues.
Chef Farid is currently working at Links an American Grill at Sea Pines Resort. He leads day to day operations at the Harbourtown Clubhouse. With new culinary Leadership at Seapines, they are working on bringing fresh farm to table food with high end results.
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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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