Benjamin Galland
Chefs Justin Crews, Conrad Scales, Andrea Griffith and Willie Fabie
When Andrea Griffith joined Sea Palms Resort as Executive Chef last fall, she came with an impressive career that included experience as Executive Chef of The Greenbrier Sporting Club in White Sulphur Springs, WV, and she didn’t come alone. Joining Andrea was a cadre of talented chefs with whom she had worked at Pursell Farms in Sylacauga, AL. Since their arrival, Andrea and her team have brought a new level of culinary achievement to Sea Palms. In early February they introduced an eclectic new breakfast menu and a new lunch/dinner menu. Each menu combines inventive new dishes and classic favorites that are receiving rave reviews from Sea Palms members and guests. Breakfast is served daily from 7-10 a.m. Lunch and dinner are from 11:00 a.m. to 9:00 p.m. seapalms.com
