Ocean Edge Resort & Golf Club in Brewster, Massachusetts, has appointed Noah Gumustekin as executive chef, overseeing culinary operations across the 429-acre property's restaurants, private events, and seasonal dining experiences. Gumustekin will direct the culinary vision and day-to-day execution at the resort's dining venues, including Ocean Terrace, which specializes in fresh seafood and sunset service, and Bayzo's Pub, which offers shareable plates and comfort food. His mandate extends to weddings, corporate meetings, group events, and special occasions throughout the property.
Background and Experience Gumustekin brings more than 25 years of experience in luxury resort and fine dining environments. A graduate of the Tokyo Sushi Academy, he specializes in Turkish, Italian, and Japanese cuisine, combining classical technique with modern creativity. Most recently, he served as executive chef at The Abbey Resort & Avani Spa in Lake Geneva, Wisconsin. His career also includes senior culinary roles at The Ritz-Carlton Reynolds, Four Seasons Hotel Philadelphia, and Sea Island Resort on St. Simons Island, Georgia. Throughout these positions, he led teams in both intimate fine dining and high-volume resort operations, developed culinary talent, and supported restaurant openings. Gumustekin has earned several silver medals in American Culinary Federation competitions and international recognition at the Euro-Asia Festival of Cookery Art in Russia.
Strategic Timing The appointment comes as Ocean Edge expands its summer programming beyond dining.
The resort is offering experiences ranging from pickleball clinics and floating sound baths to mansion tours, wellness treatments, and events tied to America's 250th anniversary. Kyung Lee, general manager of Ocean Edge Resort & Golf Club, said: "Dining plays a significant role in how guests remember their time at Ocean Edge. It is the dinner after a beach day, the cocktail before a wedding, the meal that brings a family back to the table after a full Cape Cod afternoon. With Noah guiding the culinary program, we have an opportunity to make those moments feel even more thoughtful, seasonal, and connected to the property."
Why It Matters
For hospitality operators on Cape Cod and beyond, the hire signals how resort properties are investing in culinary leadership to differentiate their guest experience and justify premium pricing—particularly as summer leisure travel remains competitive and guest expectations for dining quality continue to rise.
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Written by FBM Publications Editors
