There’s a new man in charge at Cohen’s Retreat off of Skidaway Road in Savannah, his name is Will Herrington. Friends of Eat It and Like It have seen Chef Will before.
Chef Herrington is charged with overseeing all kitchen and restaurant operations at Cohen’s, including developing seasonal menus to reflect his unique approach to food, perspective and background cooking in top restaurants across the region.
“We’re incredibly honored Chef Herrington has joined the Cohen’s Retreat family, and know his culinary offerings will round out our mission of providing a unique destination for art, food, and community,” said Colleen Smith, founder of Cohen’s Retreat.
Herrington comes to Cohen’s Retreat with 16 years of experience working in high-volume, upscale restaurants and resorts. He most recently served as an executive chef at Kitchen 320 at B Historic Hotel in Savannah. A native of Waynesboro, Ga., Herrington draws his inspiration from family and fresh, local ingredients.
“As a kid, I would watch my mother cook and was always drawn back to the kitchen. I also hunted and fished and brought everything home to clean and cook,” said Herrington. “I feel like I’ve found the atmosphere that vibes well with my food — the building, the decor, the whole feel of the place.”
Herrington received his Associate of Applied Science degree in culinary arts from Nashville State College and completed the Gaylord Opryland Apprenticeship Program, both in Nashville Tenn. He is a two-time winner of “Taste of Savannah” and has also been a featured chef on the Cooking Channel’s “Steak Out with Kix Brooks” and at Savannah Food & Wine Festival’s “Dinner in the Park.”
Chef Will has also been a partner with the highly successful Eat It and LIke It “Fried Chicken and Champagne” Dinners we’ve held the last two winters.
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