Caleb Hulsey has been appointed Sous Chef at The Perry Hotel Key West at Stock Island Marina
Hailing from South Carolina with more than nine years of culinary experience, Sous Chef Caleb Hulsey has extensive kitchen experience, having worked at a number of restaurants in the Carolin as. At both Bamboo and Atlanticville restaurants in Charleston, he worked his way up the ranks from line cook to sous chef and was responsible for training and managing the kitchen team, creating schedules, overseeing inventory, and ordering. Most recently, Hulsey worked with Belie and Fortuna as sous chef at Little Palm Island Resort & Spa, where he was responsible for menu development as well as employee training, monthly inventory and daily ordering to ensure overall food quality and customer satisfaction. At The Perry, Hulsey will be responsible for assisting the executive chef, creating schedules, overseeing menu execution and overall kitchen management.
