Answers from Our Experts (1)
Executive chef John Helfrich and chef de cuisine Shane Whiddon oversee the kitchen of Colt & Alison inside The Lodge at Sea Island. Helfrich has been with The Lodge since it opened in 2001. Prior to his time at Sea Island, the Johnson and Wales graduate worked at Nemacolin Woodlands Resort in Southwestern Pennsylvania. At the Sea Island steakhouse, he focuses on wet- and dry-aged beef and seafood that’s both local and imported.
Whiddon worked his way up at the Sea Island company since joining in 2008. He’s served as chef de partie at Forbes Travel Guide Five-Star restaurant Georgian Room at sister property The Cloister and also chef de partie at Colt & Alison. Before arriving at Sea Island, he did a stint at Charleston Place hotel in Charleston, South Carolina.