HILTON HEAD ISLAND, S.C. – Jan. 31, 2017 – The Sea Pines Resort, Hilton Head Island’s most celebrated resort – is pleased to announce the appointments of industry veterans Jay Edwards as the director of restaurants, as well Matthew Roher as resort executive chef. With a combined 40 years of varied culinary experience, Edwards and Roher bring a wealth of knowledge and expertise to The Sea Pines Resort.
“We are thrilled to have both Jay Edwards, as well as Matthew Roher joining our bright team of culinarians,” said Jeff Kruse, vice president of food & beverage. “With their extensive knowledge and depth of experience within the industry they’ll be great additions to further elevating our food and beverage team at Sea Pines.”
Boasting more than 20 successful years in fine dining and hospitality experiences, Jay Edwards joins The Sea Pines Resort’s executive team as the director of restaurants. Edwards will oversee 11 restaurants, including Links, an American Grill located in the all-new Harbour Town Clubhouse and Coast at Sea Pines Beach Club, featuring breathtaking views of the Atlantic Ocean.
Edwards comes to Sea Pines from Hilton Virginia Beach Oceanfront, the highest volume food and beverage operation within Hilton hotels under 300 rooms. Prior to that, Edwards was a market partner with P.F. Chang China Bistro in its company infancy, overseeing six restaurants in the Central Valley of California into the Bay area. Edwards began his career as a server at the renowned Stein Eriksen Lodge at Deer Valley Resort in Park City, Utah, where his drive and passion for the culinary arts propelled him to the position of director of food and beverage.
As resort executive chef for The Sea Pines Resort, Matthew Roher applies his extensive and distinguished experience to supervise the diverse concepts, kitchens and teams to lead 11 food service outlets. His responsibilities include the execution of menu creation, concept design, team building, budgeting and administration for the award-winning resort.
Prior to joining The Sea Pines Resort team, Chef Matthew served as senior executive chef for The Landings Club kitchens and teams that comprise The Landings Club Culinary Program in Savannah, Ga. He introduced, advised and supported numerous local food purveyors and initiatives to Savannah’s food scene and has partnered with a wide range of local charities and fundraisers through in-kind donations and chef participation. Chef Matthew is a graduate of the prestigious French Culinary Institute in New York.
