Page 95 - South Mississippi Living - September, 2026

Culinary Team
Abby Chase Chef Abby has been working in kitchens since 2006
and joined Beau Rivage in 2016. In 2024, she was promoted
to Executive Chef over The Buffet. The native New Yorker is a
graduate of The Art Institute of New York. Her advice is to keep
learning. “Success in this field requires more than exceptional
cooking skills. It demands resilience, adaptability, business knowledge,
and confidence. Understanding the challenges ahead while preparing
to overcome them can help women build fulfilling and lasting
careers. Continuous education through certifications, workshops,
mentorships, and hands-on experience helps professionals remain
competitive in an industry that constantly evolves. One of the most
meaningful ways to strengthen the industry is by uplifting others.”
Jessica Endsley Jessica is a home-grown chef, starting out on the
Coast at other venues before joining Beau Rivage as a cook at Salt
& Ivy in 2022. Three years later, Jessica was promoted to Executive
Sous Chef at the resort’s popular atrium cafe. She said belief in self
is best advice she can offer. “The advice that I would give is never let
anyone tell you that you aren’t good enough. Hold your head high
and show them what you are made of. We can do anything that we
put our minds to and the sky is the limit.”
Nattalie Henderson Chef Nattalie joined Beau Rivage from
Jamaica through a culinary exchange program after high school.
She worked her way up the culinary ladder in her 20-plus years in
the Beau kitchens and was promoted to Executive Chef at Coast
Seafood & Brew in 2017, then transferred to Jia in 2023. She offers
this advice to aspiring chefs: “Don’t be afraid to start small but never
think small. Learn everything you can, surround yourself with people
who challenge and inspire you, and don’t let rejection convince you
that you’re not capable.”
Therese Martin Classically trained at Le Cordon Bleu, Therese
worked in the Midwest before making her way to the Coast. She has
more than 20 years of experience, 11 of which have been at Beau
Rivage. She began working as a cook with posts at MGM Golf/Lux
Lounge and The Daiquiri Shop before being promoted to Executive
Sous Chef in Pastry in 2025. Therese said staying patient, humble
and innovative are keys to success. “You have to be patient and
always be willing to learn new things. As a leader, you also need to be
innovative in finding new things that would drive the guests to keep
coming back.”
Amanda Owen Chef Amanda has more than 20 years of
experience in the culinary arts and has worked in New Orleans and
Florida before returning to the Coast and Beau Rivage to take the
Executive Pastry Chef role at Beau Rivage in 2025. She says one
of her highlights was auditioning for Michelin star restaurant Per
Se and Chef Thomas Keller in New York. “My advice to anyone
entering the culinary industry, in the beginning, be a sponge! Absorb
all the information and movements of the chefs down to the line
cooks. You will always get back what you put into this industry. Stand
tall, look forward and stay the course! It will always take you where
you want to go.”
Yujin Polhemus Yujin has worked in kitchens from Korea to the
Coast for 18 years, the last eight of which have been at Beau Rivage.
She was promoted to Executive Sous Chef at BR Prime in March
2024 after a year as sous chef at Jia and offers this advice: “Don’t be
afraid to challenge yourself and go after opportunities, even when
you don’t feel completely ready. As a working mom, I know how hard
it can be to balance work and family, but I’ve learned that you can
still grow in your career while being a good mom. It’s important to
believe in yourself, keep learning, and support other women along
the way.”
SOUTH MISSISSIPPI Living | www.smliving.net Abby Chase,
Executive Chef,
The Buffet
Jessica Endsley,
Executive Sous Chef,
Salt & Ivy
Nattalie Henderson,
Executive Chef, Jia
Therese Martin,
Executive Sous Chef, Pastry
Amanda Owen,
Executive Chef, Pastry
Yujin Polhemus,
Executive Sous Chef,
BR Prime
875 Beach Blvd, Biloxi | 228.386.7111
www.beaurivage.com
September 2026 | 95