Whitney Otawka grew up in the high desert of Southern California and studied anthropology at The University of California, Berkeley. Living in the Bay Area as a young adult introduced her to an unfamiliar way of eating and an endless supply of fresh produce, seafood, grass-fed beef, organic grocery stores, and more.  Whitney made a name for herself working alongside chefs like Hugh Acheson (at 5 &10) and Linton Hopkins (at Restaurant Eugene), as well as doing stints in the kitchens of Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2013, Whitney got an opportunity to help shape the culinary program at Greyfield Inn, and became Culinary Director in 2015. On Cumberland Island, Whitney oversees the inn’s food and beverage program, kitchen operations, and menu creation. She strives to create a seasonally-driven menu using the best available products. Whitney loves bringing rustic-style dishes to the modern table with roots in beloved Southern traditions.