Kitchen

 
 

Chef Anne Kearney

Executive Chef

is one of America’s most revered female chefs. She earned her toque at the Greater Cincinnati Culinary Arts Academy. After many years as an acclaimed restauranteur with numerous honors, Kearney rose to national recognition. In 2002, she was the winning recipient of James Beard Foundation, "Southeast Regional Best Chef”. Kearney's food is an American interpretation of Provençal bistro fare.(Read on by clicking the photo..)

 
 
 
 

Chef Gary Moran

Chef de cuisine

a 25 year veteran of some of America’s finest restaurants. After college, he went to London to study culinary arts at Westminster College. Upon returning to the U.S, he secured a position at Wolfgang Puck’s flagship restaurant Postrio in San Francisco where he learned to cook with the Seasons in a high paced 4-star environment. He later made his way to New York and worked at numerous highly acclaimed restaurants including but not limited to Le Bernadin, Bouley, and Tavern on The Green. He returned to his hometown Tampa to open his own restaurant, Wimauma, which received a Silver Spoon Award and numerous positive reviews.

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Chef Brian cook

Sous Chef

discovered his passion for cooking in high school while taking the Culinary Arts program. He got his first kitchen job at Saddlebrooke Resort in Wesley Chapel. Brian later moved on to work at Sidebern’s, the sister restaurant of nationally acclaimed Bern’s Steakhouse, where he learned a tremendous amount from the shear variety of exposure, discipline, and techniques. He was fortunate enough to hear Paul Bocuse speak at the Culinary institute and he said, “If you think you’ve succeeded, you’ve already failed.”