
Meet Our Chefsdeep blu
Bringing global influence, decades of experience, and an incredible sense of creativity and originality to one of Orlando’s most celebrated seafood restaurants, the deep blu chefs emphasize excellence in every meal they create.

JONATHAN MCCANNExecutive Chef
Chef Jonathan McCann brings more than 40 years of culinary experience to his role as Executive Chef of the Wyndham Grand Orlando Resort Bonnet Creek, where he oversees food and beverage operations at the resort, including meeting and event functions.
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.

CECIL RODRIGUEZExecutive Sous Chef
Cecil Rodriguez is the Executive Sous Chef for the five distinct dining outlets at Wyndham Grand Orlando Resort Bonnet Creek, as well as culinary offerings for all meetings and events taking place at the more than 50,000 square feet of conference space.
CECIL RODRIGUEZ
A native of Arecibo, Puerto Rico, Rodriguez recognized his interest in cooking while watching Greatest Chef on America on TV at his grandmother’s home. In his teenage years, he attended culinary technical courses that fueled his love for cooking and would lead him to attend UNE in Carolina, Puerto Rico, where he studied Culinary Arts. While there, Rodriguez landed an apprenticeship with renowned Chef Wilo Benet in the Restaurant Pikayo inside the Museum of Art in Carolina, PR. After earning his degree, he relocated to Orlando, Florida, where he worked in various restaurants and theme parks. Most recently, Rodriguez was a Chef at the meetings-centric Omni Orlando Resort at Champions Gate, as well as Chef de Cuisine at Loews Royal Pacific Resort and Hard Rock Hotel Orlando. Rodriguez approaches his craft with a sustainable and seasonal consideration, appreciating that food is meant to be enjoyed.
When it comes to culinary excellence, Wyndham Grand Orlando Resort Bonnet Creek delivers stellar dining options at five distinct food outlets – from a casual lakeside sports bar, to an elegant, award-winning restaurant and sushi bar. For any mood or craving, the resort serves up thoughtful, seasonally sourced options, all carefully prepared by its exceptional culinary team.

JUSTIN CRUMChef de Cuisine
deep blu Seafood Grille
Wyndham Grand Orlando Resort Bonnet Creek recently announced the appointment of Justin Crum as Chef de Cuisine for its award-winning deep blu Seafood Grille restaurant, which features fine, fresh seafood focused on local and sustainable ingredients with a modernist approach and attention to seasonality.
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.