Brandon Carter
Brandon Carter is the Executive Chef and Partner of FARM Hospitality Group, which includes concepts in both Bluffton, SC (FARM Bluffton) and Savannah, GA (Common Thread, Strange Bird, and Flora and Fauna). Always cognizant of seasonality and availability of local ingredients, Carter crafts ever-evolving menus that speak to the bounty of South Carolina's Lowcountry and the coastal region of Georgia and pay homage to the many growers, fishers, farmers, and artisans who inspire him.
Duane Nutter
Award-winning chef Duane Nutter will always be remembered for his role in creating One Flew South, the first airport restaurant in the US to be recognized by the James Beard Foundation. With award-winning Southern National restaurant (with a name inspired by the term coined by Esquire magazine to describe his cooking), located in Atlanta's Summerhill neighborhood (along with a Southern National Market in Atlanta's Hartsfield-Jackson International Airport), his total James Beard nominations for his endeavors are up to seven.
Meridith Ford
Meridith Ford is a nationally acclaimed food writer and stylist, chef, consultant, teacher, photographer, and marketing and communications professional in Atlanta, Georgia. She is the chef-owner of Cremalosa, a gelateria in Avondale Estates, Ga., where she creates small-batch gelato artigianale, along with cakes, shakes, wine, frozen cocktails, select baked goods, and coffee. With expertise in Italian technique learned from her many years as a pastry chef and alongside Italian masters at Carpigiani, Advanced Gourmet, and Montebianco, she brings a bold, modern touch to age-old Italian methods, creating sweet frozen treats with powerful American flavors inspired by the cakes, cookies, and candy bars she enjoyed as a child.
Michael McNeill
Michael McNeill, MS—Georgia’s only Master Sommelier and dual recipient of the “Best Sommelier in America” award—serves as Director of Fine Wine for Georgia / Alabama / Tennessee Crown’s Distributing Co. A back-to-back champion, McNeill represented the U.S. in two world finals: the Sopexa Gran Prix du Sommelier in Paris in 1994 and the Concours Mondial du Sommelier in Tokyo in 1995. He has also worked at prestigious properties such as the St. Regis New York and the Ritz-Carlton Buckhead, bringing deep expertise in wine service, food and wine harmony, and fine-wine sales.
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Friends of James Beard Weekend & Dinner
February 27 - March 1, 2026
Friends of James Beard Weekend & Dinner
Savor the delight in abundance of a culinary weekend centered around community, cuisine and camaraderie as acclaimed Chef Shaun Doty gathers friends for a special weekend at Barnsley Resort in honor of the James Beard Foundation. The highlight of the experience is a special dinner at Jules centered to enliven the spirit of JBF’s mission to create Good Food for Good®.
For a complete weekend experience, reserve a well-designed cottage suite with wood-burning fireplace paired with outdoor diversions including golf, spa, horseback riding, pickleball and more.
Please reserve online or call 770.773.7480 ext. 1 to speak with our reservations team.
Featured Event: Friends of James Beard Dinner at Jules
Saturday, February 28 | 6 p.m.
Jules Executive Chef Shaun Doty gathers a group of esteemed chefs and culinarians to create a very special Friends of James Beard dinner experience at Jules, the new signature restaurant at Barnsley Resort. Joining Chef Doty (James Beard Semifinalist for Best New Restaurant, The Federal) to create a dinner inspired by their signature classics will be:
- Brandon Carter, Executive Chef & Partner, Farm Bluffton (Bluffton, SC) & Common Thread (Savannah)
- Duane Nutter, Owner & Innovator, Southern National Restaurants (Atlanta)
- Meridith Ford, Chef Owner, Cremalosa (Atlanta)
- Michael McNeill, Master Sommelier, Georgia Crown
$220 per adult (Guests 21+ Only)
Prices excludes tax and service charge
Guided History Tour & Wine Tasting with Master Sommelier Michael McNeill
Friday, February 27 | 2 p.m. | Meet in the Inn Lobby
Step back in time for an interactive tour of the Manor House Ruins, museum and historic gardens at Barnsley Resort. Learn about the fascinating and sometimes tragic tales of Godfrey and Julia Barnsley’s love story along with interesting facts about their descendants and the unique legacy of their estate, originally known as Woodlands. A knowledgeable Barnsley history expert leads guests on this engaging tour of the resort’s historic district as guests enjoy wine tastings chosen by Georgia’s only Master Sommelier Michael McNeill.
$85 per adult
Prices exclude tax and 20% service charge.
Book Signing with Duane Nutter
Saturday, February 28 | 10 a.m. | Outpost
Stop by the Outpost for a Book Signing with seven-time James Beard semi-finalist Duane Nutter, author of Cutting Up in the Kitchen: Food and Fun from Southern National’s Chef.
Sporting Clays Shoot with the Chefs & Field Lunch
Sunday, March 1 | Beretta Shooting Grounds
Stay tuned for details of a special, one-of-a-kind Sporting Clays Shoot & Field Lunch at the Beretta Shooting Grounds to close out the Friends of James Beard Weekend. Each guest chef will shoot with an intimate team for a friendly competition followed by lunch at the shooting grounds. Details to follow very soon for this exclusive event with our featured weekend chefs.
Featured Chefs & Master Sommelier
Friends of James Beard
Host Chef
Shaun Doty
In his decades-spanning career, Jules Executive Chef Shaun Doty has cooked for R.E.M. and U2 in Atlanta, served up French cuisine to the ski set in Colorado and worked in MICHELIN-starred kitchens in France and Belgium. Among recent highlights in his culinary journey, Doty earned a James Beard Award semi-finalist distinction as partner and executive chef at The Federal in Midtown Atlanta. He also currently operates the beloved Bantam & Biddy restaurants with four locations in Atlanta, Chattanooga and Amelia Island. Most recently, Chef Doty is the partner Executive Chef for the newly opened Jules restaurant at Barnsley Resort.
Guests Chefs & Sommelier
About
James Beard Foundation
The James Beard Foundation (JBF) is a 501(c)3 nonprofit dedicated to leading chefs and the broader culinary industry towards a new standard of excellence. Our guiding principle, Good Food for Good®, informs our vision of a vibrant, equitable, and sustainable independent restaurant industry that stands as a cornerstone of American culture and drives towards a better food system. For nearly 40 years, JBF has been instrumental in recognizing, amplifying, educating, and training the individuals who shape American food culture. Today, our mission comes to life through the prestigious James Beard Awards, industry and community-focused programming, advocacy and policy initiatives, and exciting culinary events and partnerships around the country—including at our new Platform by JBF® event space in New York City. Learn more at jamesbeard.org, sign up for our emails, and follow @beardfoundation on social media.
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