Meet Our Chefsdeep blu

JONATHAN MCCANN

After five years of service in the Royal Merchant Navy, McCann’s culinary journey began with training in some of London’s top hotels, including Claridge’s, The Dorchester and The Berkeley. His first Executive Chef experience was at The Westbury Hotel on fashionable Bond Street in the heart of London. McCann was also named Head Chef for the Lord Mayor of the City of London, where his culinary talents were showcased for Her Majesty Queen Elizabeth II, and numerous foreign dignitaries and politicians.

From London, McCann headed to the United States where he built an impressive career with Hilton Hotels. During his time at the Washington Hilton in D.C., McCann exhibited his acclaimed skills at several presidential events, including President Obama’s Inauguration Ball. Other notable career highlights include appearances on BBC Celebrity Master Chef and winning the British Prix Pierre Taittinger culinary competition.

As Executive Chef of the Wyndham Grand Orlando Resort Bonnet Creek, Chef Jonathan is an enthusiastic ambassador of the resort’s culinary excellence and dining options, which range from award-winning fine dining to casual eateries. With five separate dining venues under the direction of the illustrious Chef Jonathan, the resort expertly prepares and serves a variety of options to please any taste.

JUSTIN CRUM

“Justin’s background in fine dining and upscale venues is perfectly in line with the kind of next-level experience we provide at deep blu,” said General Manager Cathy Zucker. “He will further enhance our menu offerings with his southern roots and first-class touch.”

Having spent more than two decades in the restaurant industry, Crum was most recently Chef de Cuisine at the elegant Eleven rooftop restaurant at the four-diamond Reunion Resort & Golf Club in Central Florida. He has also held Executive Chef titles at The Country Club in Ocala (Florida) and Eagle Creek Golf Club in Lake Nona (Florida). Crum worked his way up in the industry, starting as a dishwasher at the age of 16 before moving to food runner, busser, and then bartender. At 21, he moved to the Hamptons to gain fine-dining experience. From behind the bar, he was drawn to the energy and excitement of the kitchen and enrolled in Le Cordon Bleu culinary school where he graduated in 2004. Again, making his way up the ranks, Crum started crafting his culinary skills as a line cook. A Central Florida native, Crum is inspired by southern and Floribbean influences, which is reflected in some of his favorite dishes, including, shrimp & grits, fried green tomatoes, and ropa vieja.