Orlando Restaurant Chef Biography
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 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.
Chef Geoffrey Gable -
Chef Gable has over a decade of five star hospitality experience along the east coast and has developed a distinguished reputation for diverse cuisines and culinary techniques. Prior to joining the award-winning team at deep blu seafood grille, Chef Gable served as the Executive Sous Chef at the upscale; four diamond One Ocean Resort in Atlantic Beach. His career began at the Art Institute of Philadelphia where he studied culinary art and graduated as Best Young Culinarian in his class.