Discover the secret behind such chef-inspired restaurants as deep blu seafood grille at the Wyndham Grand Orlando Resort, Bonnet Creek. Simply read the biographies of these highly creative culinary artists who bring with them a long history of satisfying the demanding palates of diners from around the world.
Chef Geoffrey Gable
Chef Geoffrey Gable brings over a decade of culinary experience with a successful track record of four and five star resorts along the east coast. He has spent his distinguished career building up his reputation and expanding his knowledge in range of diverse cuisines and culinary techniques, always using fresh, locally farmed produce and the highest quality meats and seafood. Chef Geoffrey attended The Art Institute of Philadelphia studying culinary arts and graduating "Best Young Culinarian" in his class. He Went on to work at the highly prestigious Pine Valley Golf Club then heading back into Philadelphia, PA to work at the Ritz Carlton. While at the Ritz Carlton, Chef Geoffrey's love for food really took hold. After two years in Philadelphia he continued with the Ritz Carlton and Moved to Orlando, Fl to be on the opening team of the Grande Lakes Resort. After staying at Grande Lakes for 3 years, He moved on to the Cloister on Sea Island, an upscale five star, five diamond coastal resorts on Sea Island, Ga. In his Position as Garde Manger Chef, Chef Geoffrey coordinated and creatively presented all wedding and catering events and was extensively involved in exclusive dinners in the Cloister Wine Cellar. Chef Geoffrey moved on to One Ocean Resort and Spa in Atlantic Beach, Fl where he started as a sous chef and was quickly promoted to the Executive Sous Chef of the property. His love for food translated into Azurea, the hotels fine dining restaurant. It was here that he challenged himself with new techniques and worked diligently to improve himself and the restaurant.
Chef Andrew Edwards
Executive Chef Andrew Edwards opened the new Wyndham Grand Orlando Resort in Bonnet Creek; Chef Edwards brings more than 25 years of culinary experience to the Orlando culinary scene along with a passion for using the freshest locally grown and sustainable products. Chef Edwards incorporates foods that are high in omega 3, and ingredients that carry the highest nutritional value.While being a leader and mentor in the kitchen, he infuses a worldly culinary view with the resort's food and beverage program including the onsite signature restaurant, deep blu seafood grille, a vibrant, fine dining restaurant specializing in sustainable seafood, prime steaks and contemporary sushi. Chef Edwards also oversees the resort's additional dining, including Tesoro Cove, the poolside restaurant Back Bay Pool Bar & Grill, 24 hour Room service, Bar 1521, The Barista Cafe as well as Banquet and Catering presentations. His culinary achievements are a testament to his success, and include being awarded Executive Chef of the year for all Omni Hotels in 2000. Chef Edwards posted the best guest and employee satisfaction while having the highest profit in the company. Chef Edwards is known for his holiday flair including life size Gingerbread Houses, multiple Ice carving presentations and chocolate and sugar showpieces.