The cuisine of the lowcountry is what gives Brays Island that true taste of home. Pairing fresh seafood and locally grown produce, our dining program is a part of what makes Brays so special. For 15 years, our friend and Executive Chef at Brays, Ron Andrews, has done a phenomenal job leading this program. Chef Ron has created and executed outstanding menus for every occasion, making each Brays dining experience special, from Thanksgiving dinner to casual lunches after a quick round of golf. We cannot thank chef Ron enough for his years of service at Brays Island, and wish him a very happy retirement.
The show must go on, however, and after an extensive search following Chef Ron’s retirement announcement, Brays has officially chosen a new executive chef to lead the culinary team. Please welcome our new Executive Chef Bryant Withers to Brays Island!
Chef Withers comes to us from Highlands Country Club in North Carolina, where he served as executive chef for the past 10 years. Chef Withers has extensive experience as an executive chef, and an impressive resume that boasts executive-level chef positions at private clubs, restaurants, hotels, and private quail hunting clubs across the nation. Chef Withers began his role as Brays Island’s Executive Chef on March 1st, 2022.
“We are thrilled that Chef Withers is stepping into this role, and very much look forward to welcoming him to Brays Island,” says Kevin Rhatigan, General Manager & COO of Brays Island. “The search for this position was no small undertaking, especially with such high standards in place at Brays Island. We are deeply appreciative of Chef Ron for his 15 years of dedicated service, and equally as excited to welcome Chef Withers as our new Executive Chef.”
Chef Bryant Withers has taken a “farm to table” approach to cuisine for decades. He grew up hunting the woods and wetlands of the north Florida Panhandle, fishing along its gulf shores and picking vegetables from back door gardens. Infusing classic French culinary techniques with a passion for reimagining traditional Southern dishes, Chef Bryant’s reputation for culinary excellence is second to none across the Southeast. An avid outdoorsman, he loves to hunt, fish and explore nature. Chef Bryant also enjoys exploring the world's wine producing regions across the Americas and Europe, and holds culinary degrees from Johnson & Wales University and American Culinary Federation.
“After honing my skills for decades at some of the nation’s top private sporting clubs, I am very pleased to lead the impressive culinary team at Brays Island,” says Chef Withers. “I’m excited for the future and to get to know the community, and I look forward to sharing my love for Southern food and passion for hospitality with the owners and staff.”