Executive Chef Alex Lee learned about fresh ingredients and balancing flavors from his Cantonese grandmother. He then learned about classical French cooking from celebrated chef Daniel Boulud. Highlights of the Long Island native’s background includes:
Chef Lee enjoys growing his own garden and enjoys creating new twists on classic delicious meals favored by his members.
Executive Chef Tony Pope, originally from Huntington, West Virginia,
is the Executive Chef of the Dormie Network. He laid down
his culinary roots in Charleston, South Carolina after graduating
from Johnson and Wales University. Chef Pope trained under
world renowned chefs including Michele Richard and Susan Spicer
before returning to the Low Country, where he currently resides.
His career highlights include:
In his spare time, Chef Pope enjoys traveling the world and furthering his culinary knowledge by immersing himself in different cultures.
Executive Chef Anthony Rabeni joins us from the Vineyard Golf Club on Martha’s Vineyard, where he began working as Sous Chef and has built a loyal and prestigious career over the past 16 years. Known as the most organic and environmentally-sensitive golf club in the world, Chef Rabeni and his team's dining room enjoys a well-deserved reputation as one of the finest restaurants on Martha’s Vineyard. The restaurant is known for using only the freshest local ingredients.
Executive Chef Rabeni knew at an early age that he wanted
to study the culinary arts and become a chef.
His career highlights include:
Chef Rabeni and his family enjoy year-round island living
on Martha’s Vineyard. He enjoys fishing the waters of the Vineyard
and the game of golf.
Executive Chef Kevin Furmanek joins us from
The Cliffs at Mountain Park, South Carolina.
Chef Furmanek's extensive culinary career began by studying
with a classically trained French Chef in New Jersey, sparking a
life long passion for food. A graduate of the Culinary Arts Program
at Johnson and Wales University, he has worked at
locations such as the popular Kirkbrae Country Club
in Rhode Island.
Chef Kevin's career highlights include:
Chef Furmanek tends his own organic garden, cares for his own
bees and enjoys freshwater fishing and picking wild mushrooms.
Marchesi Antinori Wines is and exceptional partner for Epicurea
providing delicious vintages for our culinary event. Master wine craftsmen pair Antinori vintages
with each celebrity-chef dining experience during Epicurea.
Marchesi Antinori’s passion for viticulture is expressed through perseverance and their continuous pursuit for quality improvement even in the smallest details. Research and development are
ongoing processes both in the vineyards and in the cellars.
The family’s heritage lies in their estates in Tuscany and Umbria, though over the 650 years of this business, the family has carefully invested in many other locations both in Italy and abroad that are well known for producing high quality grapes.
The Antinori family has remained committed to the art of wine-making for over six centuries (since 1385
when Giovanni di Piero Antinori became a member, of the “Arte Fiorentina dei Vinattieri”, the Florentine
Winemakers’ Guild). All throughout its 26 generations of wine-making, the Antinori family has driven this business through innovative and sometimes bold management decisions while upholding the utmost respect for it's traditions and the environment.
A formidable culinary talent with nearly 30 years of experience in luxury hospitality, Alan Larch joined the CuisinArt family as Executive Chef in May 2018 and is leading the Epicurea team of Executive Chefs. In his new role, Chef Alan overseas a range of diverse dining venues at both CuisinArt Golf Resort & Spa and its sister property, The Reef by CuisinArt, with menus fueled by the resort’s groundbreaking Hydroponic Farm.
Before joining the culinary team at CuisinArt, Alan served as Executive Chef of The Pink Sands Club in St. Vincent & The Grenadines, and prior, Fregate Island in the Seychelles. It was during his time at the remote archipelago in the Indian Ocean that Chef Alan gained a keen understanding and appreciation for sustainability while producing world-class cuisine. This led him to develop cutting-edge eco-friendly endeavors - from using recyclable materials in the kitchen to increasing partnerships with local farmers.
These measures will also be enacted at CuisinArt, with the ultimate goal of creating one of the most self-sustaining resorts on Anguilla while upholding the resort’s tradition of serving international five-star cuisine.
Chef Alan brings an immense and in-depth knowledge of the Caribbean and its culinary nuances to CuisinArt. His expertise includes roles at a range of top resorts in the region, including tenures as Executive Chef at Fairmont Royal Pavilion in St. James, Barbados and Peter Island Resort in the BVI, and Executive Sous Chef at Cambridge Beaches Resort & Spa in Bermuda. His specialties include a knack for creating intimate and memorable culinary experiences for large-scale hotels and resorts, such as Raffles Resort & Spa Canouan Island, where he deftly oversaw five restaurants, two bar outlets and 24-hour room service for 30 luxury villas and 88 luxury suites.
Beyond the sandy shores of the Caribbean, Chef Alan also held top culinary roles at acclaimed cosmopolitan city hotels. As Executive Chef at the Bank Restaurant in London, his inventive menu mixing Modern British, Mediterranean and Asian cuisines that attracted passionate diners and brought in more than £2.3 million annually for the 140-seat restaurant. He also took the lead as Executive Chef at the renowned Piccolino’s Restaurant in London, overseeing and educating staff on a range of classic Italian disciplines, including daily fresh pasta making and training.
Chef Alan’s 28 years of experience spans the globe, from the Caribbean to South Africa, London and The Seychelles. His global acuity, coupled with his intimate knowledge of the Caribbean, make him the ideal match to lead the Epicurea team of chefs and to lead culinary legacy of CuisinArt into the future.
Executive Chef Carolyn Flinn joins us from Canoe Brook Country Club in Summit, New Jersey, Her exceptional culinary career has been perfected in some of the top kitchens in the world beginning in the Hotel Greenbrier in W. Virginia and then, under the tutelage of Chef Christian Albin and Seppi Rengilli, completing the Four Season’s formal apprenticeship program. Chef Carolyn took her career international at the five-star Hotel Scwheizerhof in Bern, Switzerland and then went on to study epicurean culture in Italy, France and Austria. Upon her return to the US and her Cherry Hill, NJ roots, her career highlights have also included:
Chef Carolyn's talents have long been recognized by country club
members in The Met Section. She was a featured chef in
the Taste of the Met section of the Met Golfer Magazine
in the June/July 2015 issue.
Chef Christophe Muller, protégé extraordinaire of “Chef of the Century” Paul Bocuse, has been at the forefront of French cuisine for more than 20 years.
Before joining Bocuse at L’Auberge du Pont de Collonges in Lyon, he trained under Yan Jacquot at Michelin-starred Taillevent and Le Toit de Passy in Paris.
Chef Muller was presented with Meilleur Ouvrier de France by the president of the Republic in 2000.
Chef Philippe Lusseau emerged as the most promising pastry chef in France in 1989 and has continued to bring his focus and passion of healthy diets, organic cooking, baking, ice cream and chocolate making to the industry.
Chef Vincent Russo joins us from the Roaring Fork Club in Colorado. He possesses extensive experience in hotels, resorts, country clubs and free-standing restaurants. He is well versed in classical, fusion, eclectic and exotic cuisine. His amazing background includes early education in the heart of New York making pizza during his formative years and then graduating from the New York Culinary School. He continued his master of gastronomy journey at:
Chef Derrick Roberts joins us from Westchester Country Club in the Metropolitan Golf section. He is a graduate of The French Culinary Institute in New York City, Thailand’s Baan Thai Cookery School and Somphon Cooking School. Chef Robert’s professional journey began as a line cook at Tribeca Grill in New York City, and from there he honed his skills in kitchens across the globe in countries such as Sweden, Turks and Caicos, Denmark, St. Thomas in the USVI, Hawaii and most recently in the US in: