Rhy Waddington is the Director of Food & Beverage Operations at Palmetto Bluff, a Montage Residences community and one of the Southeast's most prestigious luxury hospitality destinations. In this role, he leads all culinary and beverage programming across multiple dining venues, private events, and member experiences—setting the standard for five-star food and beverage excellence in a world-class resort environment.

A visionary leader in luxury hospitality, Waddington brings more than two decades of international experience to his craft. His career spans three continents, from acclaimed restaurants in his native Australia to high-profile culinary positions across the United States, each step building his expertise in operational leadership, team development, and the creation of exceptional dining experiences at scale.

Waddington's early career began in Victoria, Australia, where he trained under the guidance of the North-East Victorian regions culinary giant, Noelle Quinn. He went on to open his own acclaimed restaurant, "Waddingtons at Kergunyah," pioneering farm-to-table dining with ingredients sourced from the surrounding family property. The restaurant earned recognition in Alpine Style, Country Style, The Age Good Food Guide, and Essentials Magazine.

His international career took him to San Diego, where he served as Chef at the critically acclaimed "Bondi Bar & Kitchen" in the Gaslamp Quarter, earning recognition as one of the Top Five Chefs in Southern California. From there, he joined the prestigious Winged Foot Golf Club in New York, rising from Executive Sous Chef to Executive Chef. At Winged Foot, he modernized the culinary program for one of America's most storied private clubs and was honored with an invitation to cook at the James Beard House in New York City—the first chef from a private club setting to do so.

Now at Palmetto Bluff, Waddington oversees a comprehensive food and beverage operation that reflects his philosophy of combining culinary artistry with operational excellence. He leads large-scale teams, manages multi-venue dining programs, curates exclusive member events such as the celebrated "Off Course" dinner series, and continuously elevates the guest experience through innovation, sourcing partnerships, and a deep commitment to Lowcountry culinary traditions.

His leadership approach is defined by mentorship, collaboration, and an unwavering commitment to the highest standards of luxury hospitality. Whether developing emerging talent, designing seasonal menus, or orchestrating large-scale culinary events, Waddington brings the same passion for excellence that has defined his career from the beginning.

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