Whitney Otawka

Cumberland Island, GA Greyfield Inn

Whitney Otawka is the executive chef and culinary director at Greyfield Inn. An alum of Le Cordon Blue Atlanta, Whitney has worked alongside greats like Hugh Acheson (at 5 &10), Linton Hopkins (at Restaurant Eugene). She has also done stints in the kitchens of Per Se, Le Bernardin, Blue Hill at Stone Barns, and competed in Bravo’s “Top Chef”. Whitney is responsible for further solidifying Greyfield’s place among the country’s top culinary travel destinations. Whitney’s recipes have been published in The New York Times, Garden & Gun, Southern Living, and The Local Palate. You can follow her adventures at www.whitneyotawka.com

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