New Executive Chef Eric Cousin Welcomed at The Westin Savannah Harbor Golf Resort & Spa

Staff Report From Savannah CEO

Tuesday, January 31st, 2017

The Westin Savannah Harbor is pleased to announce that Eric Cousin has joined the 4 Diamond property as Executive Chef.  Chef Cousin is excited to continue the tradition of culinary excellence and eager to propel the resort’s culinary operations to new heights.

Eric Cousin began his culinary career over 35 years ago working in his family’s restaurant in France, learning the joys and challenges found in making successful cuisine; he has since prepared meals for some of the most famous people and worked in the world’s most exclusive restaurants. Today Eric Cousin is known for his professionalism, innovation, and determination to succeed.

History: Eric Cousin’s extensive resume includes Executive Chef stints at “The Plaza” Hotel, Disneyland Paris, The Essex House/St. Regis Club Hotel in New York, The Beau Rivage Casino & Resort in Mississippi and The Sheraton National in Arlington, Virginia, Beaux Rivage Casino, Beaches Resort in Turks & Caicos Island, Qatar Foundation in Doha (Qatar) including Education City, QNCC Convention center and all related entity from the ministry of Education.

Philosophy: Chef Eric embraces the Farm-to-Table concept by partnering with local farms to add to organic herbs and vegetables local to kitchen he’s lead.  Outside of the hospitality industry, Cousin has prepared flawless dishes for celebrities, political leaders and royalty which required Chef Eric’s keen attention to detail and quality.

Accolades: Among winning numerous awards for Manager of the Year & Honorable Mentions throughout his career, his concepts and menus have been featured in publications like Hotel F&B Magazine and Rosenthal & Sambonet. Chef Eric was one of the key organizers of the two million dollar Michael Douglas and Catherine Zeta-Jones wedding. He also played a key role in planning the United Nations Millennium celebration, including menu creation for private functions and attending to special requests of Kings, Queens and Presidents, and their entourages. His efforts for Norwegian Cruise Lines also earned him a nomination from Food and Beverage magazine as the most innovative culinary team in the cruise line industry in 2011.

Role:  Chef Eric leads banquet and outlets kitchens with over 60 team members producing the highest caliber cuisine for weddings, corporate events, community gatherings, special events and more.  In addition to repositioning the Aqua Star & Midnight Sun Lounge in the coming months, Chef Eric is excited to add a “classically southern” Afternoon Tea similar to that offered at The Plaza Court in New York to the Resort’s growing list of special experiences.  He will also champion regular culinary journeys for guests and locals alike inside the soon-to-be renovated lobby spaces.

General Manager Mark Spadoni commented, “As the resort undergoes its 11 million dollar renovations in 2017 to include meeting space, public areas and rooms, we know that Chef Cousin’s leadership will drive our cultural changes too. Chef Eric now leads the largest hotel culinary team in Savannah on our course to reposition our restaurant spaces, reimagine our cuisine, and revolutionize Southern Hospitality. His creativity and experience has found the perfect home at The South’s Downtown Resort.”