Chef Robert G. Wysong
Executive Chef – The Sanctuary at Kiawah Island Golf Resort
Certified Executive Chef – American Culinary Federation
Classically trained and mentored by pedigree industry professionals, Chef Robert Wysong now calls upon the full breadth of his talent and leadership style to drive the food-and-beverage division of the acclaimed Sanctuary at Kiawah Island Golf Resort, near Charleston, S.C.
At an early age, family meals influenced Wysong’s interest in cooking and entertaining, thus guiding him into the field of professional cooking. By his mid twenties, his goals would include service in prominent restaurants and hotels. Aware of his need for more formal training, Wysong was accepted to Johnson and Wales University in Charleston, where he achieved honors upon graduating in 1993.
Post-education, Wysong continued to seek positions where quality of experience prevailed. Among other positions, he worked for the Pensacola (Fla.) Country Club and then served as Chef Tournant, Executive Sous Chef, and Executive Banquet Chef for the Grove Park Inn Resort & Spa in Asheville, N.C., for almost five years. The culinary mystique of The Ritz- Carlton organization then attracted him to the opportunity to help open the new Ritz-Carlton Golf Resort in Naples, Fla.
Following a very successful opening and more than five years of operation, Chef Wysong moved to his current position in 2005 as Executive Chef for The Sanctuary, a unique Forbes Five-Star/ AAA Five-Diamond luxury oceanside hotel.
The cuisine of Low Country coastal South Carolina is a major attraction for guests and friends of The Sanctuary and Resort. The procurement and use of fresh, seasonal farm offerings continue to guide the concepts and menus of The Sanctuary’s restaurants. This philosophy keeps everything in agreement with the region’s climate, agriculture, resources, and social customs. It further enables Chef Wysong to promote a robust cuisine defined by a simple, yet refined and ingredient-driven cooking approach. This approach was highlighted in a “Chef to Chef” interview with Chef Wysong that appeared in the February 2009 issue of Club & Resort Business (“A Sanctuary for Dining Excellence”).
A two- time Chapter Chef of the Year and managing member of the Greater Charleston Chapter of the American Culinary Federation (ACF), Wysong has supported the ACF mission and purpose since 1995. In 1997 he was recognized as Certified Chef de Cuisine, and currently as Certified Executive Chef. The greater goal is to continue the ACF certification track to its fullest potential.
Chef Wysong also serves as advisor to several Hospitality and Culinary programs based in the Charleston area.
