An 80s Love Story

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It was the early 80s, and Wendy Paulson wanted a getaway. A place where she and her husband, Hank, and their young family could gather during the Christmas holidays – something connected to nature. For inspiration, she hearkened back to her own childhood, when she first fell in love with the rugged beauty of Eastern shores in the winter, introduced by her father, a Marine.

“My father had been in the service,” Wendy shares. “And he often took us to the coast of North Carolina during Christmas breaks when I was a child. He said, ‘there’s nobody there then, and it’s a beautiful time.’”

Looking for a less formal alternative to a stay on Cumberland Island, the Paulsons were referred to Little St. Simons Island. The connection was immediate: the family loved everything about it.

“We came in March the following year – I think it was 1982 – and never stopped coming. We loved it so much..." Wendy adds, "It was very simple then. There were very few guests. We stayed in The Lodge proper. There were cots lined up in what is now the museum. There was a tiny little bathroom. It was kind of P.B.J. at lunch and spaghetti at dinner, but that was great." The Paulsons returned year-after-year. “We’d made good friends,” she shares. “We looked forward to seeing them again.” 

Although passionate conservationists, Hank and Wendy Paulson never envisioned purchasing Little St. Simons, yet when the opportunity presented itself, they purchased the island to preserve and protect the 11,000-acre barrier island from future development.   

Tackling the steep learning curve of conservation management and “learning legalese,” Wendy worked with an exceptional team to ensure that the ecological integrity of the island is protected in perpetuity. Together with Christi Lambert, the Marine and Freshwater Conservation Director for The Nature Conservancy in Georgia, (described by Wendy as “a conservation heroine”), the DNR, and leading experts from Cumberland, Sapelo, and Sea Island, including Little St. Simons Island’s Ecological Manager, Scott Coleman, they created a conservation easement which went into effect upon ownership. 

“I’ve always said that we are not owners but stewards—and I still don’t think of us as owners. We wanted to maintain this island as a shining example of good ecological care.” 

Focused on maintaining a solid team of naturalists, as well as building a staff to ensure a welcoming, positive guest experience at The Lodge, the Paulsons spearheaded infrastructure improvements from deferred maintenance, including staff housing, and created a dedicated space for naturalists to meet. They also put together an ecological management plan and leadership team for the island. Wendy says, “The staff helped me so much. They’d say, ‘you need to put a vision for the kitchen—and one for the garden.’ So we did.”

Little St. Simons offers an ecological experience with the Center for Coastal Conservation and gracious hospitality at The Lodge, where Executive Chef Doug Hosford, creates curated, seasonal menus. Guests enjoy oyster roasts in the winter and spring, fresh local seafood, beef from Georgia’s acclaimed Châtel Farms (known for their Wagyu and holistic approach to handling cattle), and organic fruits and vegetables from the island’s single acre garden. 

“Our focus is on sustainable, high-quality ingredients, locally sourced, with simple presentations to let the food speak for itself. Some things just need a little fresh ground pepper and good sea salt to bring out the right flavor. We always have things available like our homemade trail bars, made by our pastry chef Kevin VanDeray, from fruit we’ve harvested from the island – and homemade muffins, scones and jams we make ourselves. 

The menu changes every day, ranging from salads with dressings made in-house, to pan-seared fish with sautéed local crab, or triple tail with citrus butter, or braised pork ossobuco. We keep it fresh. We keep it light, and we make sure guests won’t ever have the same meal twice.”

  • Doug Hosford, Executive Chef, Little St. Simons Island

“[The Center] was an idea that came out of Scott [Coleman]’s shop,” Wendy shares. “They asked me just a couple of years ago thoughts on articulating the Coastal Conservation side of the operation, and I liked it.” 

“We want guests to understand that by visiting Little St. Simons Island they are contributing to the conservation of the island and the Georgia coast. The proceeds from The Lodge are directly funding the work of the Center for Coastal Conservation. 

Our team of Naturalists help to enhance guest experience. They are here to interpret nature for our guests. For example, during the summer months, we take guests out to do nest inventories or to count how many sea turtle eggs have hatched.” 

— Scott Coleman, Ecological Manager, Little St. Simons Island

 “Everything they do has an impact. They have research programs that are vetted both for their relevance on this island, but also for their application to coastal conservation on the entire coast.” 

— Wendy Paulson

The Lodge and Center for Coastal Conservation receive equal billing, both on the website and in practice, throughout the guest experience. “I can’t say enough about our staff. You get excellent people and excellent things are going to happen.” 

Wendy would like guests on Little St. Simons Island to come away with a greater understanding of “the complexity, magic, and wonder of this place.” She hopes they learn “to pay more attention to the natural habitat for other creatures, whether they’re animate or botanical.” 

“Three or four years ago, this phrase popped into my head: ‘Where nature is the luxury.’ I really feel we are true to that.”