Nathan Thurston Chef de Cuisine - The Ocean Room Nathan Thurston, Chef of The Ocean Room, has been a member of the culinary team since the opening of The Sanctuary in 2004. Chef Thurston is a graduate of the highly acclaimed Johnson & Wales University with degrees in business and culinary arts. Thurston also has trained at the four star and four diamond Biltmore Estate (Asheville, N.C.), Josephine’s Café (Marion, N.C.), The White Horse Inn (Madison, WI), The Vineyards (Winston-Salem, N.C.), The Atlantic Room (Kiawah Island, SC) and Jasmine Porch (Kiawah Island, SC). Chef Thurston is very active in the competitive realm earning first place at The Annual Adluh Grits Competition, the Le Grand Cuisinier Gold Medal, two gold medals, four silver medals, and one bronze medal in American Culinary Federation sanctioned competitions. In addition to Chef Thurston's role at The Sanctuary he serves as President of The Greater Charleston American Culinary Federation and teaches Contemporary Culinary Competition, Lowcountry Cuisine, and Purchasing & Product Identification at The Art Institute of Charleston. The Ocean Room serves as an ambassador to the community as Chef Thurston and team support many national and local charities. Chef Thurston has been an avid supporter of The National Kidney Foundation, Darkness To Light, The Ronald McDonald House, Hollings Cancer Center, and The Legare Farms Education Foundation by catering numerous events to raise funds for these non-profit organizations. “My philosophy is to strive for excellence in every aspect that I endeavor. Embracing this philosophy commits me to utilizing the finest local and artisan ingredients available to craft my cuisine.