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Executive Chef Daniel DesmondSaddlebrook Resort
Daniel Desmond, Executive Chef at Saddlebrook Resort since 1998, is responsible for all resort restaurants, menu creation, nutritional needs for the resort’s sports program and private school as well as a staff of over 70 people.
Chef Daniel is heavily involved in all aspects of the resort’s signature restaurant, Dempsey’s Steak House, Tropics Restaurant and Lounge, The Poolside Café and Bar, the Coffee Bar, the resort’s Pastry Shop, as well as the Banquet Kitchen, which prepares all banquet meals for meeting groups as well as social events at Saddlebrook. He has also created the menu at The Spa and works with our sports program participants to enhance their training regime with the appropriate meals.
Prior to working at Saddlebrook, Chef Daniel worked at The Palace Hotel in San Francisco, Sheraton Boston, La Mansion Hotels in Austin, as well as Hiltons of Florida.
Andrew BaschSous Chef
Pelagia Trattoria
Andrew Basch first joined the award-winning culinary team at Pelagia Trattoria and the staff of the Renaissance Tampa International Plaza Hotel in 2007. He currently serves as the restaurant's Sous Chef.
His responsibilities include the daily management of banquet services and overseeing a 22-member staff at the AAA Four Diamond-rated hotel's lobby level restaurant. Basch began his career at Pelagia as its kitchen supervisor in 2007.
Prior to Pelagia, Basch was Sous Chef for two years at Restaurant Hapa, which offers fine dining and fusion cuisine in Oldsmar, Fl. He previously was a cook at the Grand Hyatt Tampa Bay's premier restaurants, Armani's and Oystercatchers, following a three-year career as a cook for Delectables Catering of Palm Harbor, Fl.
For information, or reservations, call 813-313-3235 or go to www.pelagiatrattoria.com.
Chef Vincenzo LongoVincenzo's Grill
Vincenzo Longo has a rich and diverse history: He is one of the few that truly believes in family tradition, heritage, love and respect. Vincenzo's journey began in the small town of Chatham, Ontario. Born in 1971, he stands as the eldest of three brothers. His inspiration is drawn from his parents, both of whom immigrated to the United States from Italy. Their old-world charm resonates through each masterpiece that leaves the kitchen. Throughout Vincenzo's entire life, his parents have thrived in the restaurant business. Following a few short years in his Canadian birthplace, Vincenzo and the Longo clan made their way back to Italy. There, he and his two brothers successfully adapted to this new and exotic lifestyle. Each of them learned the language and customs of this cultural Mecca. This unique experience gave the Longo boys a completely new perspective on life; they now walked in the footsteps of their heritage that was forged by their parents before them. Through this opportunity an unbreakable family bond was cultivated. This incredible voyage comes to fruition, here and now at Vincenzo's Grill. After years of preparation, Vincenzo leads the Longo family in this quest to share a phenomenal dining experience--one where a homestyle tradition meets fine cuisine.
Executive Chef Mark HeimannSt. Petersburg's Renaissance Vinoy Resort and Golf Club
Mark Heimann has over 20 years experience as a culinary expert. For more than ten years, he has worked at St. Petersburg's Renaissance Vinoy Resort and Golf Club in leadership roles ranging from Marchand's Restaurant Chef, Banquet Chef and Executive Sous Chef. He is currently the Executive Chef of the award-winning resort.
"In order to have success in the kitchens of the Vinoy restaurants, you must be in tune with your clientele and be able to spark creativity in yourself and your associates to keep things interesting," comments Heimann. Chef Heimann recently re-vamped the look of the Vinoy's Sunday and Holiday Brunch to a market-style Brunch featuring Chef-manned stations where food is artistically displayed and made-to-order.
He is also the co-author of a coffee table-style book titled "Taste the Vinoy without Reservations" and traveled to the prestigious James Beard House in New York City to help launch the Vinoy's debut cookbook in 2004. Chef is also responsible for having created a grilling cookbook named "Fire It Up."
Chef Heimann graduated with a Culinary degree from Kendall College in Evanston, IL. Born and raised in Chicago, he held several culinary positions throughout the Chicago area before moving to Florida. He began as an intern at the Stouffer's Hamilton Hotel, and ended up accepting the position of Chef of their specialty restaurant. From there he moved to the Twin-D'or restaurant as Sous Chef, and then Le Vichyssois classical French restaurant. He also enjoyed catering intimate, upscale in-home dinner parties and extravagant weddings. For as long as he can remember, Heimann has had a passion for cooking. There is a recipe of his first dish, a casserole that he made himself at 9 years old, that has been added to the family recipe book.
"I like to listen to and truly try to understand our customers and then do everything in my power to create their dream experience," Heimann commented. He prides himself on using only the freshest ingredients, successful flavor combinations, and creating exciting presentations. When asked what his style of cooking is, or what his signature dish is he responds: "Simply put, I like to make people happy, and consistent, really good food makes people happy."
Executive Chef Tony RileyChart House on Tampa Bay
Born and raised in the Northern Kentucky/Cincinnati Area, Chef Tony Riley has arrived in Tampa to share his passion for seafood and fine dining with guests in the all new Chart House on Tampa Bay. As Executive Chef, he brings extraordinary skill and creativity to the table with sumptuous and artful seafood specialties. Chart House features the exceptional cuisine of one of America's favorite restaurants.
With 20 years of experience in the culinary industry, Chef Riley discovered his love of food preparation while working in his sister's bakery at the tender age of 8. He eagerly pursued this passion in his studies at Johnson & Wales University in Charleston, South Carolina, where he graduated among the Top 50 aspiring chefs in 2002. He gleaned valuable hands-on experience during an "externship" at The Breakers West Palm Beach Resort, a five-star property, before joining the Chart House Restaurants team in 2006 at its location in Cincinnati.
Chef Riley holds the distinction of Certified Executive Chef from the American Culinary Federation (ACF), and has received two medals from national sanctioned ACF competitions. He has earned three awards from the Taste of Cincinnati, and under his direction Chart House was honored in the Top 20 Best Restaurants list by Cincinnati Magazine. He has been a member of the Midwest Culinary Institute Olympic Team since 2008.
Known for his creative interpretations of classic menu items, Chef Riley has served on the Chart House Menu Development Task Force and Chart House Seasonal Dish Development Team. He has won two awards at the annual Chart House Iron Chef Competition, including an honorable mention for his Crispy Duck Leg Confit.
Chef Riley is excited to oversee the transition of the restaurant from Landry's Seafood House to Chart House, keeping the outstanding cuisine and superb service for which Chart House is famous, while providing an even more spectacular menu and ambiance.
Texas Cattle Company Restaurant & Texas Cattle Company Catering"An uncompromising commitment to surpass the expectations of our guests though world-class cuisine, impeccable services, and exquisite presentation" . Wait until you taste it - Our Steaks Sizzle! These are not just any steaks - after starting with the best beef, we are our steaks a minimum of 4-6 weeks for tenderness and flavor, then we'll trim and season them to be flame broiled on our specialty built open-pit wood fire.
Parker StaffordExecutive Sous Chef
Wyndham Tampa Westshore
Parker Stafford is the newest member of the culinary management staff at the Wyndham Tampa Westshore, coming on board in the spring of 2011. He currently serves as the hotel's Executive Sous Chef.
Parker, born and raised in the Tampa Bay area, leaned the culinary trade at the Balsams Grand Resort Hotel's nationally renowned American Culinary Federation apprenticeship program in Dixville Notch, NH. Through this program, he also worked at such properties around the United States such as the Broadmoor Hotel in Colorado Springs, The Waldorf Astoria in NYC, and Pinehurst Country Club in North Carolina to name a few.
Upon graduation, Parker accepted the position as Executive Chef of Todd English's Figs Restaurants in Charlestown and Boston, MA. He also served as Executive Chef at Boston's Armani Café on Newbury Street, then moving on to NYC's Louie's Westside Café as head chef.
In early 2001, Parker moved back to Tampa, receiving such accolades as "Tampa's Best" in seafood as Executive Chef and partner at Splash, an Ocean Grill in Lutz. He continued to head the culinary teams for the Grill at Feather Sound and Bellarte in St. Petersburg.
Now At the Wyndham Tampa Westshore, Parker is enjoying assisting Executive Chef Kelly Marshall with the culinary direction of the Blue Water Grill, the hotel's banquet operations, and the development of the culinary team.
Cork & Olive Wine Bar & CafeThe Cork & Olive will be sampling six different wines from around the world. We will also be sampling our four different olive oils and six different spices for your enjoyment.
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