The Ritz-Carlton, Amelia Island is pleased to announce the appointment of Executive Pastry Chef Verousce McKibbin, an internationally trained pastry talent whose career has been shaped by global travel, mentorship from culinary masters, and a relentless pursuit of excellence.
In her new role, Chef Verousce will oversee all pastry operations for the resort, including its five dining outlets, most notably the award-winning Salt restaurant, along with Club Level offerings, weddings and banquets, and curated pastry experiences for leisure guests. Reporting to Executive Chef Garrett Gooch, she leads a team of 15 pastry professionals dedicated to delivering refined, innovative, and memorable dessert experiences. Chef Verousce brings a distinctive philosophy rooted in creativity, mentorship, and hands-on leadership.
A native of South Africa, Chef Verousce’s culinary journey unfolded in an expected but inspired direction. Originally pursuing architecture, she discovered her passion for pastry through early experiences baking with her grandmother who was renowned for intricate wedding cakes. She went on to pursue formal training at the prestigious Swiss Hotel School in South Africa, where her talent quickly earned recognition from instructors who encouraged her to pursue advanced, real-world training abroad. She soon after accepted a formative opportunity at a Michelin-recognized boutique property in Switzerland, mastering classical French pastry techniques and expanding her expertise through work with the hotel’s travel catering team, creating desserts for high-profile events across Europe. Her continued pursuit of knowledge led her back to South Africa, where she refined her craft before achieving a personal milestone: working in Cape Town, one of the world’s most dynamic culinary destinations. Her growing reputation then carried her to London and ultimately to The Ritz-Carlton, Palm Beach, now Eau Palm Beach Resort & Spa.
Throughout her career, Chef Verousce has led pastry programs in high-volume luxury resort environments, owned and operated a successful catering company in Jacksonville, and served as Director of Dining Services with Compass Group USA, broadening her operational leadership experience. Most recently, she oversaw pastry operations at Omni Amelia Island Resort & Spa, further establishing her reputation for creativity, technical precision, and thoughtful team leadership. Deeply passionate about fine-dining dessert artistry, she describes her approach as both expressive and intentional — “an opportunity to combine seasonal ingredients with precision, texture, and balance to create something truly memorable,” she shared.
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When she’s not in the kitchen, Verousce can be found adventuring with her husband and four children, exploring local and national parks and fostering a shared love of nature, learning, and discovery.
Guest Contributor
2026-05-29 01:16:00