Executive Chef Will Artley
Rusty's Bistro

Chef Artley has over two decades of culinary expertise.  A graduate of the Culinary Institute of America, Artley has worked in esteemed kitchen’s including City Winery, Atlanta, BLT Steak, and Washington D.C.’s Evening Star Café.  Recognized as one of the Best Chefs in America, he has led restaurants to win prestigious RAMMY awards and competed on the Food Network’s Chopped.  Passionate about fresh, local ingredients, Artley’s menu at Rusty’s Bistro highlights Florida’s Gulf Coast flavors with creative flair, continuing the tradition of culinary excellence that has earned restaurant nine Florida Trend Golden Spoon Awards.

Chef de Cuisine, Shelby Farrell
Oystercatcher's

Shelby Farrell is the Chef de Cuisine of Oystercatcher’s, the iconic Tampa Bay seafood restaurant on property at the Grand Hyatt Tampa Bay. Previously from Orlando where she served as Chef of the Michelin rated Four Flamingos, Chef Shelby has over 20 years of restaurant experience, specializing in Gulf Coastal seafood and cuisine.

Chef de Cuisine, Susan Burdian
Society Table & Rowe Barl

Chef Susan Burdian leads the culinary vision for Society Table and Rowe Bar at The Don CeSar, bringing with her an acclaimed career defined by creativity, bold flavors, and a commitment to luxury comfort food. A New York City native, Chef Burdian first fell in love with cooking after leaving home for college – driven by a longing for her mother’s homecooked meals and inspired by the cultural richness of the city’s renowned dining scene.

She trained at the Natural Gourmet Institute and sharpened her skills across some of the city’s most vibrant kitchens, including Spice Market, Sfoglia, Maharlika, and Pure Food & Wine. Her early leadership roles include Executive Chef at The Flatiron Room, where she created a whiskey-paired dinner for the James Beard House and cooked for culinary icons like Anthony Bourdain.

 Chef Burdian eventually made her mark on Florida’s culinary landscape, helming award-winning restaurants such as Social Roost in St. Pete and opening Irish-inspired gastropubs in Tampa. She most recently led Team St. Pete to victory at the 2023 Tampa Bay Food Fight, where she also swept the People’s Choice Awards.

At The Don CeSar, her menu blends vibrant coastal ingredients with globally inspired comfort through dishes like Black Grouper over succotash with low-country beurre blanc, Key West shrimp orecchiette, and her signature market salad with ginger vinaigrette highlight her love for seafood, spice, and sauces.

Her guiding kitchen philosophy: “Good food is worth every effort. Do it right. Make it delicious. Make it beautiful.”

Executive Chef Brett Gardiner
Renaissance Tampa International Plaza Hotel

Renaissance Tampa International Plaza is delighted to have Chef Brett Austin Gardiner as Executive Chef and Director of Restaurants since 2011.

Chef Gardiner’s career started at the Kobe Japanese Steak House in his hometown of Honolulu, HI. There he developed his passion for the industry, working his way through his family’s business. He became Sous Chef at Sorrento’s Top of the “I” in Honolulu then relocated to Scottsdale Arizona to attend culinary institute. Following graduation, Gardiner became a Master Cook through the M.G.M. School of Leadership while creating “French cuisine with Pacific flair” for diners at Gatsby’s, the signature gourmet experience at the M.G.M. Grand Hotel Casino in Las Vegas.

Gardiner is locally known for his award-winning restaurant “Hapa” which he owned and operated with his wife Nina Gardiner. Together they created a fine dining restaurant well known for its fusion cuisine and use of the freshest ingredients available. Both accomplished chefs graduated from the Scottsdale Culinary Institute Cordon Bleu, Scottsdale, AZ

Executive Sous Chef, Sean Ragan
JW Marriott Tampa

Chef Sean Ragan joined the JW Marriott Tampa in January 2022 as Executive Sous Chef, bringing with him more than three decades of distinguished experience in the culinary and hospitality industry. A graduate of Johnson & Wales university, Chef Sean’s foundation was shaped in New York’s acclaimed dining scene, where he worked alongside world-renowned chefs who ignited his lifelong passion for culinary excellence.

Guided by a philosophy of continuous learning and creative exploration, Chef Sean leads his teams through a thoughtful balance of innovation and tradition. His approach celebrates global culinary artistry while honoring the integrity of local ingredients and the craftsmanship of Tampa Bay’s agricultural community.

Dedicated to mentorship and collaboration, Chef Sean empowers his chefs to cultivate their individual talents, expand their creativity, and pursue their personal goals within the ever-evolving world of gastronomy.

For Chef Sean, cuisine is a universal language – one that unites people through shared experience and genuine connection.

“Sharing a meal is to celebrate life.”

Executive Chef, Jonathan Atanacio
The Epicurean Hotel Tampa

Jonathan’s love of food began as a child, growing up with a mixture of Italian and Puerto Rican cuisines. Growing up in New York City, he was exposed to a wide range of flavors on a daily basis. He decided to take his passion for food to the next level and complete culinary school at The Art Institute, previously New York Restaurant School. After graduating with honors, he took an externship with Francois Payard, learning classic French techniques. He eventually ended up at famed Soho seafood staple, Aquagrill, where he climbed the ranks and became Chef d’Cuisine. After seven years of service, Jonathan explored other avenues and finally took a job as Executive Sous Chef at Todd English’s Olives in The W Hotel Union Square. There, he learned about hotel restaurant operations and took part in exciting ventures such as the TV program, Chef Hunter on The Food Network.

Jonathan decided it was time to experience a new city and chose Tampa, partly due to the growing culinary scene. He accepted a position on the opening team for the Epicurean Hotel and was promoted to Chef de Cuisine. Being part of a food-driven concept was exciting and challenging.

Since working at Epicurean for 5 years, Jonathan accepted a new role as Executive Chef at The Karol Hotel in Clearwater. Being part of the opening team
was one of the single best career choices he ever made. Being able to lay the Food and Beverage groundwork for this property is an experience that he will carry with him for the rest of his career.

Moving on from The Karol Hotel, Jonathan accepted a new role as Culinary Director at Bern’s Steak House. For 2 years, Jonathan worked on pushing Bern’s Culinary and Pastry into the future, beginning the process of “what will Bern’s be 20 years from now?”

Now accepting the Executive Chef role at The Epicurean Hotel, Jonathan is excited to stay part of the family and have a more influential role revolutionizing the food scene in Tampa and across the bay area.

Executive Chef, Brendan Mica
Opal SOL

Brendan Mica, a California native with over twenty years leading kitchens all over the world, started his culinary training at the California School of Culinary Arts in Pasadena. He then went on to cook in Barcelona, Spain and rural Germany to further develop his culinary prowess. Upon his return to the states, Brendan went on to lead kitchens in prominent hotels and restaurants in Los Angeles , Napa Valley, The Florida keys, and New York City . Most recently, leading the culinary operations at the prestigious Little Palm Island in the Florida Keys. Currently, Brendan has found a home with Opal Properties as executive chef opening Clearwater's newest hotel, Opal SOL.

Executive Chef, Lahma LaFon
Sandpearl Resort – Carreta on the Gulf

Chef Lahma LaFon was born and raised in the Tampa Bay area. Lahma attended Le Cordon Bleu Orlando and graduated with top honors. After spending two years working with the Tampa Marriott Waterside he then spent a year in California honing his culinary skills. Returning to Florida he started working at the Sandpearl Resort. Starting as a cook with the four diamond Caretta on the Gulf he worked his way to be the lead cook, Sous Chef, Banquet Chef, Chef de Cuisine, and is currently the Executive Chef running the Sandpearl's Caretta on the Gulf.

Executive Chef Alex Ulgenalp
Clear Sky Restaurants

Chef Alex is a Culinary Institute of America graduate and the Executive Chef for Clear Sky Restaurants. He leads multiple kitchen teams with a focus on craftsmanship, consistency, and hospitality-driven cuisine, while fostering mentorship, teamwork, and skill development. Chef Alex’s approach blends classic technique with seasonal, approachable flavors, creating menus that celebrate comfort, creativity, and thoughtful preparation. Guided by the belief that food connects people and experiences, he ensures every dish reflects both precision and a genuine love for cooking.