Program Summary

APPLICATIONS ARE OPEN!


Elevate the Ordinary at Bohemian Hotel. Follow the ebb and flow of the riverfront into this boutique hotel in Savannah. The vintage maritime charm will seduce your curiosity as you wind through the hallways, unearthing stories from centuries past.
 
You might recognise two of our other college programs also run by the Kessler Collection JW Marriott Plant Riverside District and The Mansion on Forsyth Park.
 
 
 
 
 
Let Yummy Jobs take you on an amazing adventure with the Bohemian Hotel in Savannah ... #MYYUMMYSTORY

 

The Culinary Arts Training Program provides university students and young professionals with the opportunity to train in the United States for a period of up to 12-months at one of Savannah's most elegant destinations.
 
On a Culinary Arts Training Program, you may move around the following rotations:
  • Garde manger 
  • Live Station
  • Banquets and Events
  • Pastry and Desserts
  • Fine Dining
 
Individuals on this program will be guaranteed a minimum average of 32 hours of work per week across the Program in accordance with the J1 visa guidelines.
 
Participants on this program will be required to obtain a J-1 Intern or Trainee visa through Yummy Jobs and will be able to train for a period of time as outlined by Kessler Collection. Upon completion of the program, participants will have up to 30 days to travel within the United States. Participants must then return to their home country upon completion of the program.
When Bohemian Hotel Savannah Riverfront was built in 2009, it caused quite a stir in Savannah. As a newer lodging on Historic River Street, this boutique hotel tackled the difficult task of blending into the historic city skyline while also embracing its modern, luxurious side. The result is a destination that is beautiful, mysterious and playful—much like Savannah itself.

The second hotel in Savannah to join Marriott’s Autograph Collection, the Forbes Travel Guide Recommended Bohemian transformed a formerly underutilized eyesore of a structure into a hotel designed to look reminiscent of a riverboat, utilizing hundred-year-old dark wood for the floors and details such as stringed gems that could pass for long-lost treasures. It all adds up to a softly lit, romantic ambience with an amazing Savannah River view, especially from the sexy rooftop bar, Rocks on the Roof.
 
 
 
 

Jessica Lewis

Executive Chef 

 
Jessica Lewis graduated from the University of Virginia as an NCAA all American student-athlete with a BA in economics. Jessica worked for asset management group Vanguard straight out of school and shortly realised she needed something a little more fast-paced. As a nationally ranked swimmer, Jessica was accustomed to dedicated training and competition but also always enjoyed entertaining friends and family with food and drink. As much as she enjoyed being an athlete, she put two-and-two together and decided to dive into the culinary world.
 
After attending the Institute of Culinary Education in NYC, Chef Lewis worked in various kitchens in town and eventually landed the opportunity to be a contestant on Hell’s Kitchen Season 11 with celebrity Chef Gordon Ramsay. After her time with Chef Ramsey, Chef Lewis went back to combine her two loves sports and food but working at the Met City Field Stadium in New York, then later moving to Heinz Field in Pittsburgh, working for the Steelers as well as the VIP catering program. After her time at Heinz Field, Chef Lewis join Kimpton Hotels and was a key member of the opening team at the Commoner, Hotel Monaco. She was then invited to audition for the inaugural class at Pittsburgh Smallman Galley, a chef incubator where four chefs live under one roof and serve their own food and concept out of their own kitchen. Chef Lewis’s concept, Carota Café, was wildly successful and one of the only vegetable-forward concepts in Pittsburgh at the time. After her stint at the Smallman Galley, she helped open and operate the Whale, and cocktail bar Evangeline at the Distrikt Hotel; and Merchant Oyster Co. located in Lawrenceville. In addition to cooking tasty veg-forward food, Chef Lewis is widely known for her attention to detail, impeccable taste, people skills, and passion for sustainability.
 
Most recently, she was Executive Chef of The Oaklander Hotel, and Spirits & Tales Restaurant, a French-American Brasserie. Here she piloted and implemented the Oyster Shell Recovery Program, in partnership with a non-profit from Maryland, with goals to help restore the Chesapeake Bay. She enjoys any physical activity, running, swimming, hiking, training for a triathlon, or reading.
 

Glen Benskin

Executive Sous Chef 

 
With more than 25 years of culinary experience, Glen's culinary journey began on the island of Barbados with Almond Beach Resorts & Spa. His first 10 years in the culinary career was spent training and developing under the tutelage of classically trained French chefs. During this time, he travelled with the national culinary team of Barbados as they competed in the Caribbean Championships. Taste of the Carribbean in Miami, Florida. Which then led him to continue his journey on the Island of Hilton Head SC in 2001.
 
These opportunities allowed him to artfully blend his Caribbean heritage with modern American cuisine. Glen's cooking style is a seamless blend of modern American, Southern and Caribbean cuisines.
 
Glen's personal philosophy is 'if you fail to prepare, you have prepared to fail'.
 
Some of his notable achievements are; Winner of 2014 Food & Wine Festival Iron Chef competition in Pinehurst NC, 1st place in Barbados National Culinary Competition, levels of excellence from the National culinary board Barbados. In his free time, he enjoys the beach, his family, and recreational basketball.
 
INTERVIEW PROCESS
  • Applicants will be required to attend a pre-screen interview via video call with a member of the Yummy Jobs Team in order to be considered.​
  • If successful, applicants will be required to attend a final interview with the Kessler Collection HR Team via video call.