CHIP ULBRICH


After a rich career in various regions of the United States, Chef Charles (Chip) Ulbrich has returned home to the beautiful Carolina Low Country as Executive Chef/Partner at the newly opened Bateaux restaurant overlooking downtown Beaufort, South Carolina. Ulbrich has played an important part in elevating the ever-evolving food culture of the South. Most recently he had been influencing the culinary scene in Atlanta as Executive Chef of Fifth Group Restaurants’ celebrated AAA Four Diamond, Food Studio restaurant and Bold American Catering. Fans appreciate his own blend of contemporary methods of presentation, fresh local ingredients and classic culinary traditions.

Ulbrich’s prestigious positions include Sous Chef at the Jenny Lake Lodge, Wyoming, and the Williamsburg Inn, Virginia, both Mobil Five Star properties. He also served as Chef Tournant, Commis, and Chef de Partie at The Breakers Hotel in Palm Beach, Florida. In 1983 he completed a comprehensive, European style culinary apprenticeship program run by the Rock Resorts Company, accredited by The American Culinary Federation Education Institute. He learned under the tutelage of great chefs such as Hans Schadler, Bob Walton, and Peter Wynia, at properties including The Woodstock Inn & Resort in Vermont, the Little Dix Bay Resort, and Caneel Bay Hotel in the U.S. and British Virgin Islands.

In 1987, Chef Ulbrich established residence in the South Carolina Low Country and served as the Executive Chef and Food and Beverage Director for an exclusive residential community, The Dataw Island Club in Beaufort, South Carolina. In 1998 he brought his passion and finesse to the AAA Four Diamond Award-winning Beaufort Inn, and soon transformed The Inn's dining room into one of the South's finest and most talked about restaurants.

In 2001 The James Beard Foundation recognized his achievements by inviting him to be the guest Chef-Host for a dinner at the James Beard House, New York City. Today, with his new venture in Beaufort, he surprises and excites his diners with a cuisine that is both elegant and inspiring.

In 1996 Mr. Robert Johnson owner of Black Entertainment Television dined at “Norma’s on the Beach”. Johnson too, was impressed with the restaurant, the menu, and the execution of tasty island cuisine. Shortly after, he hired Hutson & Shirley, to consult on two new restaurant concepts “BET on Jazz” in Washington D.C. and “Soundstage” in Disney World. It was Johnson who financially backed Hutson’s new “Cuisine of the Sun” at “Ortanique” Coral Gables. The upscale Coral Gables location was her new home, opening in July 1999. Hutson flourished in her larger surroundings (120 seats) delving into South American, Asian, Caribbean, and American Fusion cuisine. Famed critic John Mariani, awarded “Best New Restaurant 1999” Esquire Magazine, “Exceptional” Miami Herald, “Top 20 Restaurants” from Florida Trend, “Best New Restaurant” Bon Apetit, “Americas Top Tables” Gourmet Magazine, Mobil “4 Star Award 2001 – 2002”, “Top Ten Best List” Zagat Survey 2002 – 2003, Wine Spectator “Award of Excellence” 2002, 2003 and the list goes on. In 2005-2006 Ortanique received Five Star Diamond Awards consecutively, Zagats Extraordinary rating, “Top Female Chef of Las Vegas” by American Chefs Association, and continued to receive Wine Spectators Award of Excellence.

Hutson did not stop there, She and partner Delius Shirley opened two other concepts, “Copra” Baltimore,MD and “Bogwalk” Destin FL. At the present they have held onto Ortanique Miami and Copra freeing her to do Guest Chef appearances, teaching, and consulting.

When asked “are you spreading yourself too thin?” Hutson reply’s “This culinary travel is what I thrive on teaching other chef hopefuls about our earth’s bounties and edible history. Their indigenous ingredients regionally prepared. What more could an artist ask for?

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