About Dale Ford: Formerly Executive Chef at the Jekyll Island Club Hotel, he first developed a passion in the culinary arts by working countless hours in his family's restaurant in both Florida and Indiana. It was here where it all began and his love for food and partnerships with local farmers and butchers made Chef Dale realize his calling. Dale then enrolled in the hospitality management program at Florida State College in Jacksonville, Florida. After school, Chef Dale continued to hone his craft in the field working with great mentors and developing his skills as a teacher, mentor and culinary leader.
Chef Ford's culinary journey has taken him through various kitchens to include The Grand Hotel in Mackinac Island, Innisbrook Resort & Golf in Tarpon Springs, and Omni Amelia Island Plantation in Amelia Island, TradeWinds Island Grand in St. Pete Beach, and most recently at the Kingsmill Resort in Williamsburg Virginia.
To sustain his passion of local sourcing, Dale continues to be active in the slow food organization in his community. In addition, Chef Ford has partnered his career with the American Culinary Federation. He has been an active member for more than twenty years and has held offices of Chapter President, Vice President, Co-chaired a regional convention and the Chef and Child Program. Dale has also worked with several charities to include the Ryan Wells Foundation, Athletes for Hearts, American Cancer Society and most recently he and other chefs partnered in support of the Katie Kaples Foundation in Amelia Island.
Regardless of being in the kitchen, community or at home with his family, Chef Dale commits 100% of his passion and enthusiasm into being a leader in his industry, giving back to his community and supporting his family and raising a beautiful son with his loving wife.