John Helfrich

A Pennsylvania native, Helfrich attended Johnson and Wales in Providence, RI. From a Sous Chef position at Nemacolin Woodlands in Farmington, PA, John’s path led him to Sea Island where he was on the opening team as Sous Chef of the Lodge and later served as Executive Banquet Chef. In 2008, John was promoted to Executive Chef of the Lodge and Retreat, where he oversaw the culinary program until his recent move to Southern Soul Barbeque in June 2015.