The Brew & Que Event Details | Lake Oconee Food & Wine Festival

Sous Chef Alison Stern brings a genuine passion for food, hospitality, and heartfelt cooking to the kitchen at Linger Longer Steakhouse. With her calm confidence and vibrant culinary spirit, Alison helps create the warm, elevated dining experience that guests have come to love. She believes that every dish tells a story, and she works each day to make sure guests feel that way in every bite. Alison’s culinary path has taken her from the coastal flavors of Portland, Maine, to the bustling restaurant scene of Boston, where she cooked in celebrated hotels and refined her attention to detail, creativity, and consistency.

As Sous Chef at Cambria Hotel Portland and Lead Chef at The Inn at Diamond Cove, she crafted menus for weddings, intimate dinners, and special retreats, always bringing a thoughtful touch that made guests feel welcomed and well cared for. Whether preparing a rustic, comforting dish or something polished and contemporary, Alison’s focus has always been the same: flavor, balance, and genuine hospitality.

A graduate of Boston University’s Culinary Arts Program and a ServSafe Manager, Alison blends solid culinary technique with her instinct for warm, guest‑centered service. She also holds a degree from Georgetown University, reflecting the broad curiosity and global perspective that influence her approach to ingredients and inspiration. At Linger Longer Steakhouse, Alison is proud to help carry forward a tradition of Southern charm and exceptional dining. Guests can see her dedication in thoughtful seasonal flavors, the precision of the steakhouse’s signature dishes, and the positive energy she brings to the kitchen every day. Her goal is simple yet meaningful: to make every guest’s visit feel special, memorable, and delicious.

A portrait of Sous Chef Chance Foltyn with Lake Oconee in the background.

Chance Foltyn is a dynamic and ambitious culinary professional currently serving as Sous Chef at Amore del Lago within The Ritz‑Carlton Reynolds, Lake Oconee.

Known for his energy, attention to detail, and ability to thrive under pressure, Chance brings a strong blend of creativity, precision, and leadership to one of the region’s most celebrated resort dining experiences. Since joining The Ritz‑Carlton in 2024, Chance has quickly distinguished himself as a rising culinary talent. As Chef Tournant prior to his promotion, he helped manage daily kitchen operations, upheld rigorous consistency standards, and played a key role in crafting and launching two seasonal breakfast and brunch menus for the restaurant. His skill and dedication earned him recognition as the Culinary Champion for the Georgia Hotel & Lodging Association (GHLA) and the honor of representing the property in the Master of the Craft Culinary Showdown.

In 2025, Chance was awarded the Quarter 2 5‑Star Employee Award for Culinary, reflecting his excellence, teamwork, and commitment to the guest experience. Before joining The Ritz‑Carlton, Chance served as Kitchen Manager at Clean Eatz in Athens, Georgia, where he assisted in opening the location, hiring and training staff, developing operational systems, and managing procurement and kitchen execution. His background also includes experience as a Private Chef in New York, where he crafted personalized menus and delivered high‑quality, multi‑course dining experiences for clients, as well as time at Cherokee Run Golf Course, where he supported banquet operations and daily à la carte service as Sous Chef.

Chance’s culinary foundation was built through formal training at the Culinary Institute of America in Hyde Park, New York, and an accelerated dual‑enrollment culinary program at Athens Technical College, where he excelled academically and mastered core culinary fundamentals. Driven, optimistic, and constantly learning, Chance continues to grow his craft while contributing to the elevated dining standards at Amore Del Lago. His passion for hospitality, strong work ethic, and collaborative leadership make him an asset to the culinary team and a chef to watch as he advances in his career.

A portrait of Garde Manger Chef Blair Christophe Davis with Lake Oconee in the background.

Chef Blair Christophe Davis is a seasoned culinary leader with more than 12 years of luxury hospitality experience, distinguished by her longstanding tenure with The Ritz‑Carlton. Recognized for her operational excellence, refined culinary technique, and strong people‑centered leadership style, she consistently delivers exceptional dining experiences across high‑volume, fine‑dining, and banquet environments. A native of New Orleans, Louisiana, Chef Blair’s culinary perspective is deeply influenced by the flavors, heritage, and culture of her hometown. After initially pursuing a career in the medical field, she discovered her passion for cooking and graduated with honors from Le Cordon Bleu College of Culinary Arts in Atlanta. Her formal training in classical technique, global cuisines, sauce work, meat fabrication, menu planning, and cost management continues to guide her disciplined approach to kitchen leadership. Chef Blair currently serves as the Garde Manger Chef at The Ritz‑Carlton Reynolds, Lake Oconee, where she oversees all cold‑kitchen culinary operations for luxury weddings, corporate events, and high‑profile functions. Her previous roles within the resort include Restaurant Chef for Amore del Lago and Gaby’s, Sous Chef, and Garde Manger Supervisor. She began her Ritz‑Carlton career in Atlanta, where she advanced through the culinary ranks and served as a Learning Coach, training emerging culinary talent and supporting the brand’s legendary standards. Her broader experience includes culinary work with Holland America–Princess at the Denali Wilderness Lodge in Alaska and fine‑dining roles within the Buckhead Life Restaurant Group.

Chef Blair holds certifications from ServSafe and the National Environmental Health Association and remains active in professional and community outreach, contributing to events such as Taste of Atlanta, the GRACE Awards, and programming for the Georgia Governor’s Mansion. Rooted in tradition and shaped by a career in luxury hospitality, Chef Blair Christophe Davis brings a refined, disciplined, and guest‑focused philosophy to every kitchen she leads, continually elevating the resort dining experience through creativity, authenticity, and uncompromising culinary excellence.

A portrait of Executive Chef Dennis Vanterpool with Lake Oconee in the background.

Executive Chef Dennis Vanterpool was born and raised in the vibrant hills and beaches of St. Thomas in the U.S. Virgin Islands, where the aromas of home‑cooked meals and the warmth of Caribbean hospitality shaped his earliest memories. Inspired by his mother, who spent a decade at The Ritz‑Carlton, St. Thomas before opening and running her own restaurant, he discovered his passion for cooking. Dennis grew up surrounded by the flavors, rhythms, and soulful traditions of island cooking. Watching his mother command the kitchen with grace and passion ignited his own love for the culinary arts. By his teenage years, he had created a signature pizza that quickly became a local favorite, a small but telling glimpse into the chef he would one day become. Determined to turn his passion into purpose, Dennis pursued formal training at Johnson & Wales University, where he refined his craft and deepened his appreciation for global cuisine. After graduating, he returned home to begin his professional career at the Marriott Frenchman’s Reef, laying the foundation for what would become an inspiring culinary journey. Eager to grow beyond the island and expand his horizons, Dennis later joined The Ritz‑Carlton, Amelia Island as the Garde Manger Chef. His commitment to excellence, natural leadership, and creative drive earned him multiple promotions, including Chef Tournant and eventually Executive Sous Chef. His time on Amelia Island was not only marked by professional achievements but also by meaningful community engagement, teaching cooking classes for the Boys & Girls Club, supporting the Barnabas Food Pantry, and volunteering at a local soup kitchen. These experiences reinforced his belief that food does far more than nourish; it connects, uplifts, and builds community.

After eight and a half years of growth, service, and mentorship at Amelia Island, Dennis earned the opportunity to take the next step in his career as Executive Chef at The Ritz‑Carlton Reynolds, Lake Oconee, a moment he describes as a long‑held dream realized. Life on the lake has become a source of inspiration for this deep‑rooted Island chef, blending the tranquility of Georgia’s natural beauty with the vibrant soul of his Caribbean heritage. Today, Chef Dennis leads the culinary vision at The Ritz‑Carlton Reynolds, Lake Oconee with warmth, creativity, and purpose. He infuses each dining experience with a harmonious balance of island soul and global influence, highlighting fresh, seasonal ingredients and celebrating the stories of local farmers, artisans, and purveyors. Whether designing a signature dish, crafting a bespoke event, or engaging with his team, Dennis approaches every moment with intention and heart. Chef Dennis continues to bring heritage, innovation, and genuine hospitality to the forefront of his cuisine, transforming simple ingredients into unforgettable stories on a plate and creating lasting memories for every guest he serves.

Chef Jestina Pambu smiling in her white chef's coat in front of Lake Oconee.

Chef Jestina Pambu is a seasoned culinary leader with more than 15 years of experience within The Ritz‑Carlton brand, known for her passion for food, meticulous attention to detail, and unwavering commitment to excellence. Currently serving as Banquet Chef at The Ritz‑Carlton Reynolds, Lake Oconee, a role she proudly stepped into following her promotion two years ago, Chef Jestina oversees large‑scale culinary operations with creativity, precision, and a genuine love for hospitality.

A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Chef Jestina began her journey with The Ritz‑Carlton in 2010 at AG Restaurant in Atlanta. She rose steadily through the ranks from Cook III to Cook I, becoming both a Learning Coach and a trusted leader on the line. Her drive and culinary talent led to her promotion to Garde Manger Supervisor, where she managed Club Level presentations, hotel amenities, inventory, HACCP compliance, and a team of skilled cooks. Her exceptional performance earned her the prestigious 5‑Star Employee of the Year Award in 2017. In 2019, Chef Jestina joined The Ritz‑Carlton St. Thomas, taking on the role of Banquet Senior Supervisor and later Acting Banquet Sous Chef. There, she played a key role in the reopening of the fully renovated $140 million resort, overseeing multiple culinary areas, including Banquets, Garde Manger, Employee Dining Room, Club Level, Butcher Shop, and the resort’s two luxury catamarans. Her leadership contributed to 40% of the resort’s Food & Beverage revenue, contributing to the hotel being recognized as the “Most Recommended Luxury Hotel in the USVI” by Travel + Leisure in 2021.

Since joining The Ritz‑Carlton Reynolds, Lake Oconee in 2021, Chef Jestina has continued to elevate the banquet experience through innovative menus, exceptional amenities, and a commitment to shaping strong, high‑performing culinary teams. She partners closely with Meetings & Events, Food & Beverage leadership, and operational teams to execute high‑profile events, ensure flawless coordination, and drive culinary excellence across the resort’s banquet operations. She also leads the resort’s Club Level culinary program and oversees the hotel amenity program with creativity and care. Known for her dedication to training and developing talent, Chef Jestina leads a banquet team of more than 10 cooks, fostering an environment rooted in mentorship, high standards, and continuous improvement. Her leadership style combines grace, resilience, and the Ritz‑Carlton Gold Standards she has lived for more than a decade. Outside the kitchen, Chef Jestina is a marathon runner, an avid kitchen gardener, and an active community volunteer, including work with the Atlanta Community Food Bank. Her passion for growth, innovation, and service continues to inspire both her team and the guests she serves.

Brittany Allen is an inspired and dynamic culinary professional whose passion for hospitality shines through every dish she creates. With more than a decade of experience across luxury hotels, destination resorts, and refined dining, she brings a thoughtful, guest‑centered approach to her newly appointed role as Restaurant Chef of Gaby’s by the Lake at The Ritz-Carlton Reynolds, Lake Oconee. Since joining the resort in 2023, Chef Brittany has become known for her creativity, calm leadership style, and unwavering commitment to quality. Whether collaborating with fellow chefs, mentoring rising culinarians, or curating memorable dining moments, she elevates each experience through her energy, precision, and genuine love for the craft. Her culinary journey includes impactful roles at the Eden Roc Nobu Hotel in Miami Beach, Firebirds Wood Fire Grill, Brio Tuscan Grille, and several distinguished private clubs. Throughout her career, she has developed a reputation for blending bold, globally influenced flavors with the warmth and comfort of Southern hospitality, a hallmark that resonates beautifully with the lakeside lifestyle of Lake Oconee.

A graduate of Johnson & Wales University, Chef Brittany pairs her classical training with a modern, intuitive approach to flavor. She excels in menu development, operational organization, and fostering collaboration, uplifting kitchen cultures where creativity and teamwork thrive. In her new role at Gaby’s, Chef Brittany is excited to embrace the fresh, relaxed spirit of lakeside dining while infusing it with her own heritage. She brings the soulful flavors of the American South together with vibrant Caribbean influences drawn from her family roots stretching across South Florida to the beautiful islands of the Dominican Republic and Haiti. This unique culinary perspective inspires dishes that are bright, welcoming, and full of heart, celebrating both her personal story and the diverse flavors that shaped her. Chef Brittany’s vision for Gaby’s by the Lake blends seasonal ingredients, approachable yet elevated flavors, and an inviting sense of place, all grounded in the service excellence of The Ritz-Carlton.

The Brew & Que

Event Details:

The Brew & Que

Meet the Chefs

Festival Events

The Brew & Que

Event Details:

The Brew & Que

Meet the Chefs

Festival Events

Alison Stern

Shulaika “Shuli” La Cruz

Chance Foltyn

Blair Christophe Davis

Dennis Vanterpool

Lane Raney

Jestina Pambu

John Padjen

Shawn Osbey

Daniel Mangione

Cindy Lutini

Lamar Kersey

David Kalpak

Deborah Johnson

Michael Gaddy

Marcus Davis

Grace Caricofe

Casey Burchfield

Quinn Bullard

Kent & Jenny Bonner

Teri Blevins

Charlette Belle

Luke Askew

Jon Altizer-Bieger

Brittany Allen

Reva Alexander-Hawk

Tiney Hiney

Scratchers Creek Market

Scratchers Creek City Market

Chick-Fil-A

Tim Cadiere & Washboard Road