Seal shares move to Old Waverly Golf Club with Rotary

Perry Seal, chef at Old Waverly Golf Club,  was featured speaker for the West Point Rotary Club Thursday.
Staff Writer

Perry Seal and his wife Lori, come to Old Waverly Golf Club, after working at the Hillwood Country Club in Nashville, Tennessee. Seal was the guest of Tom Storey and speaker at the West Point Rotary Club, Thursday.

"I began cooking at age 12 in Vermont," Perry said. "Where I lived was an area with lots of tourists and there were a lot of opportunities to work in restaurants. So I started cooking at 12, and by the time I was a junior or senior in high school, I was running a delicatessen and doing the accounting, I went to college and had taken accounting."

He said there were a lot of opportunities to feed tourists, there was a booming hospitality industry and it was a great learning experience when he was young.

"My wife Lori was supposed to come with me today," Seal said. "But she had obligations at Old Waverly today and couldn't make it. She sends her good wishes and she said next time she'll be able to come with me."

Her pastries are incredible. She is the best chef at our home. Everything she does is just amazing, Seal said.

"We've been together for 25 years." Seal said. "We loved living in Nashville. Lori was a respected pastry chef at 23. Hillwood County Club was the top club in Nashville. It would seat 1,000 diners. We worked together there for 16 years. We began our own wedding business. If you've been to Nashville lately, you've seen how the restaurant industry has grown by leaps and bounds. It was a great place to be. Then I got a phone call from George Bryan."

He said he was not looking to relocate. But within three months he and Lori were hired at Old Waverly Golf Club, and bought a home within a mile of the club.

"We want to bring sophistication and elegance to the Old Waverly dining experience," Seal said. "We've probably been to Starkville four times since we came her in September. We are extremely focused on what we are doing at Old Waverly. We are happy to be here and are looking to expand the services at Old Waverly."

When asked about a culinary philosophy, it is fresh ingredients, don't over complicate food, don't cover it up with a lot of ingredients.

"Hamburgers are just as important, if not more so, than a filet mignon," Seal said. "I really do believe that. We work to make sure our sandwiches are just as good as our fine dining. That is the constant challenge."

Perry Seal said the human element is his specialty. He wants everyone who dines at Old Waverly to be pleased with the food, the service and the atmosphere. He is classically french trained and is always wanting everything to be perfect.

"I know a good amount about everything," Perry Seal said. "And I have a good amount of culinary knowledge."

He said he understands everyone doesn't want the heavy, rich food that are a part of french cuisine, so he tries to bridge that with old style European food and new trends.

"We work to coach the individual to be able to prepare food the correct way," Seal said. "We work with the staff. We don't want things to be over complicated."

Seal said they rotate the menu every two months. They are still experimenting with what foods are accepted and met with approval.

"We like to do specials," Seal said. "At Old Waverly this means these foods are special. This is not things that are cheap and convenient. These are truly special. We source out quality meat and fresh seafood."

When asked what Seal's favorite food would be, after giving it a lot of thought, he said, cookies. His wife is such a phenomenal pastry chef that even her simple cookies are so good.