TALENT: Matt Lerish
Raised on the shoreline of Rhode Island, Matt’s approach to food has always been informed by travel. Eating his way through Japan, Taiwan, Israel, Europe, Australia, Mexico, Peru and beyond has given him a deep reverence for the ingredients, traditions, and techniques of the world.
Before moving to Little St. Simon’s Island in December, Matt launched the Line Hotel in Washington, D.C. Working alongside James Beard award winner Spike Gjerde, Matt distilled chef Gjerde’s vision of a locally sourced, mid-Atlantic cuisine rooted in the traditions of the Chesapeake Bay watershed and committed to the growers and watermen of the region.
On Little St. Simons, Matt is focused on sourcing incredible produce from the island’s garden and orchard, while preparing food with a deep sense of place and respect for the flavors and traditions of coastal southern cuisine.
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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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