The folks at the Cloister at Sea Island have confirmed that Scott Crawford is no longer chef at its Georgian Room restaurant. Crawford, who was previously chef at the Woodlands Inn in Summerville, S.C., opened this destination restaurant after the Cloister’s $500 million renovation. It earned five stars from the Mobil Travel Guide in its maiden year. (You can read my story about the restaurant and Crawford’s cooking here.)
The new chef de cuisine is Daniel Zeal, who had worked in Crawford’s kitchen. (He has this title because he reports to an executive chef for the resort.) He’ll continue working with the mother-daughter duo of farmers at nearby Sapelo Farms and continue preparing “refined Southern cuisine.” A couple of specialties on his new menu: “Vanilla Poached Maine Lobster, Sunchoke Puree, Buttered Citrus, Marcona Almonds” and “English Pea Ravioli, Morel Mushrooms, Sweet Onion, Parmesan Cracklings.”
Crawford will take over the kitchen at the Umstead in Cary, N.C.