Award-winning Chefs
To view a profile of our fine culinary members, click on the chef's name.
Greg Bauer, Corporate Executive Chef
Chef Greg Bauer brings over 30 years of culinary experience to Amelia Island Plantation. He has a hands-on approach in the production of food, and creating menus that will ensure guest satisfaction with an element of whimsical surprise.
Chef Bauer has recently joined Amelia Island Plantation after spending 10 years with the Hyatt Regency Washington on Capitol Hill. Bauer began his culinary training at the Hyatt Regency Cherry Hill and upon graduating from the Culinary Institute of America in Hyde Park, New York, was promoted to Banquet Sous Chef. Since that time Bauer has held the position of Executive Chef at Miami Lakes Inn and Golf Resort and at various Hyatt Regency locations including Hyatt Regency Cherry Hill in New Jersey, Hyatt Regency Aruba in Palm Beach, Aruba, Hyatt Regency Cerromar Beach Resort and Casino in Puerto Rico, and Hyatt Regency Washington on Capitol Hill in Washington D.C.
Chef Bauer has worked with a number of high profile clients including current President Bush, former President Clinton, senators, congressmen and celebrities such as Sarah Ferguson and Christopher Reeve. In addition, he has coordinated special events for the American Cancer Society, American Ireland Fund and major sporting events for the PGA and NFL.
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Jean Pierre Fournil, Executive Sous Chef
Chef Jean Pierre Fournil was born in Argenteuil, a suburb of Paris, France. He graduated from the prestigious Ecole Hoteliere in Paris and chose to stay close to home for his apprenticeship in classical cuisine at Chez Michel. After completing his apprenticeship, he had the opportunity to work and train in some of the finest Parisian restaurants such as Elysee Matignon and the Jour et Nuit, and in Heidleberg, Germany at the Park Hotel Harrlass.
After serving his country in East Africa for 1 ½ years, he moved back to France and then onto Montreal, Canada to continue his career. In 1975 he moved to the United States, and began a life long friendship and career working with Chef Jacky Burette.
Between 1975 – 1979 he worked with Chef Burette as his Sous Chef in Hartford, Connecticut, Houston, Texas and Tulsa, Oklahoma. In 1979, chef Fournil moved to Amelia Island and joined Chef Burette’s culinary team at Amelia Island Plantation.
Amelia Island Plantation has benefited from Chef Fournil’s talents for over twenty years. As a Certified Executive Chef at the resort, he has held the positions as Inn Chef, Garde Mange and Executive Sous Chef. His leadership and dedication to his profession has been a true asset to the culinary team at Amelia Island Plantation.
Jeff Barnes, Executive Pastry Chef
With more than 20 years experience in the culinary field, Executive Pastry Chef, Jeff Barnes, is one of the finest chefs around.
Jeff first joined Amelia Island Plantation in May 1986 as the executive pastry chef. Before coming to our resort, Jeff began his career as the Executive Chef’s apprentice at the Cherokee Town & Country Club in 1979. He then went to work at the Caneel Bay Resort in the U.S. Virgin Islands. Barnes worked for the resort for eight years when he left for the Ritz-Carlton in Palm Beach, FL. While there, Jeff was able to expand his expertise of chocolate and was invited to prepare desserts at the famed, James Beard House, in New York. Fortunately, he was not away from Amelia Island Plantation too long as he returned in 1998 to help open the Amelia Inn & Beach Club. Barnes is assisted by a pastry team in the bakery and they are responsible for supplying all the baked items and pastries for the resort. Jeff is also responsible for specialty items, creating new showpieces and his fabulous works with chocolate.
Chef Jeff Barnes has won numerous awards across the country for his wondrous array of pastry displays. In 1989, Barnes was awarded the gold medal at the St. Augustine Culinary Salon. In 1990, he received another Gold Medal for his White Chocolate Cheesecake with Raspberry Sauce at the Suicide Prevention Cook-Off. Then, in 1991, he received a Bronze Medal at the Southeast Food Service Expo. Other accolades include a 1984 Silver Medal at the North Carolina Culinary Salon, a 1984 Bronze Medal from the Chicago Culinary Salon. Barnes’ Roasted Hazelnut White Chocolate Mousse was chosen as the cover dessert on the celebrated book, Grand Finales, THE ART OF THE PLATE by Moriarity and Boule.
Courtney McKnight, Chef de Cuisine
McKnight graduated from Paul Smith’s College in N.Y. where he earned a bachelor’s degree in culinary arts and service management. After graduating, McKnight traveled to Switzerland to be an apprentice and assistant chef at Institut Cesar Ritz, an international culinary arts and service management school.
“Since his arrival, Courtney has gained experience working in four of our restaurants,” said Greg Bauer, corporate executive chef at Amelia Island Plantation. “With his diverse background, the combination made him an ideal candidate for the position.”
James LeBlanc, Garde Mange Chef
James LeBlanc, C.C.C., C.E.C., has been a member of the Amelia Island Plantation culinary team since 1993. With many years here at the resort, James has had the opportunity to work in various culinary departments on property while gaining a wealth of experience.
Before coming to Amelia Island Plantation, James cooked at The Oglethorpe Club in Savannah, GA where he was the first in charge of sauté and grill stations there. He also spent time as a line cook at the Carolina Yacht Club in Charleston, SC while he attended Johnson & Wales University. He graduated from the university Magna Cum Laude with an Associates Degree in Culinary Arts. LeBlanc also holds a Business Administration degree with an emphasis in management from Elon College.
His career here at Amelia Island Plantation has led him down different paths of the culinary profession. He has been the Chef at the Verandah restaurant, an a.m. banquet chef and assistant chef to the Executive Chef of the Amelia Island Club. He now holds the position of Garde Mange Chef.
LeBlanc has numerous awards to his credit including the American Culinary Federation’s Gold Medal at the 1998 Platinum Coast Culinary Challenge, Sysco Food Salo’s Gold Medal for his restaurant platter for eight in 1998, and the American Culinary Federation First Coast Chapter 1998 Presidential Medal Winner. LeBlanc has served as the program coordinator in 1993 for the ACF Amelia Island, the vice-president in 1996 and the president in 1997 and 1998. Jamie is also certified by the ACF as an Executive Chef.
