Chef Biography
Jeff Tuttle was raised in upstate New York, and with his mother’s help, was self-taught. In 1988, he and his wife, Cris, started Carefree Catering after they were married. In 1990, Pawleys Plantation Golf Club opened and Jeff was hired as the executive chef. In 1992, he was selected as one of 32 chefs from around the country to participate in a graduate scholarship program for professional chefs.
In March of 1996, the Great Chefs television crew showed up on Pawleys Island to tape Chef Tuttle for their Great Chefs of the South series and the Discovery Channel’s Great Chefs of America series.
Chef Tuttle left the Pawleys Plantation Golf Club in 2006 to concentrate on his expanding catering company, which he and his wife still run today in 2016.
Recipes
Spicy Crawfish and Black Bean Phyllo Burritos with Cilantro Cream and Fresh Salsa
Serving: 8 Print Spicy Crawfish and Black Bean Phyllo Burritos with Cilantro Cream and Fresh Salsa By Great Chefs November 10, 2015 Take the South’s crawfish, the Southwest’s black beans, cilantro, and salsa, and crisp Middle Eastern phyllo dough. Combined they create crisp, flavorful wraps and a true fusion of ideas. Chef Tuttle serves his […]
Wild Rice-stuffed Quail with Shiitake, Brussels Sprouts, Spinach, and Herbs
Serving: 6 Print Wild Rice-stuffed Quail with Shiitake, Brussels Sprouts, Spinach, and Herbs By Great Chefs October 5, 2015 Roasted quail are stuffed with herbed wild rice and combined with wild mushroom sauce for a savory dish. The preparation of the brussels sprouts is unusual: each layer of the sprout is separated, resulting in leafy […]
Wild Mushroom Stew with Creamy Grits, Fried Grits, and Fresh Herbs
Serving: 4 Print Wild Mushroom Stew with Creamy Grits, Fried Grits, and Fresh Herbs By Great Chefs October 4, 2015 A favorite southern food, grits are incorporated into this dish in a surprising new way. Creamy grits are simmered slowly then nestled amidst a wild mushroom stew; fried grit cakes are then placed on top. […]