From Asian-American to Mediterranean, classically Italian and modern French, Tampa Bay boasts a rich culture of culinary experiences. Some establishments began as humble food trucks, garnering a loyal fan base, while others have ascended to earn prestigious MICHELIN recognition. Yet, at the heart of every rave-worthy dish, every meticulously plated masterpiece, are the knowledgeable chefs whose palates, akin to an artist’s palette, pair flavors, textures and colors to create edible art.
Jon Atanacio | Executive Chef, Epicurean Hotel
With nearly two decades of culinary expertise, Chef Jon Atanacio boasts a rich professional background, including renowned establishments in New York City like Aquagrill Restaurant and Olives by Todd English in the W Hotel Union Square. After being part of Epicurean Hotel for five years as the opening Chef de Cuisine, he served as the opening Executive Chef at The Karol Hotel and Culinary Director at Bern’s Steak House. Now back at Epicurean, Chef Atanacio orchestrates culinary experiences at Élevage SoHo Kitchen & Bar and EDGE Rooftop Cocktail Lounge.
Drawing from his Puerto Rican and Italian roots, Chef Atanacio excels in crafting Mediterranean-inspired dishes. The White Asparagus Vichyssoise with pickled ramps and truffle roasted mushroom is a current favorite.
“There is always a new ingredient, new piece of equipment, new way of doing something, new way to reinvent the old, and old way to reinvent the new,” Atanacio said. “There is a sense of accomplishment that comes with each day as well as instant gratification.”
1207 S. Howard Ave., Tampa | (813) 999-8700
Fernando Sanchez | Corporate Executive Chef, Noble Crust
Fernando Sanchez’s culinary journey began during his college experience but blossomed into a lifelong passion. After honing his skills in some fine dining restaurants in upstate New York, he then led several of the Tampa Bay’s restaurants as the executive chef. Now he leads the Noble Crust kitchens as the Corporate Executive Chef.
Honoring his Caribbean roots vegetables and seafood, it’s not surprising his favorite dish is the Seared Diver Scallops with sweet pea risotto, red beet puree and fresh pea shoots. Witnessing diners relish his creations fuels his dedication, but beyond cooking, his greatest pride lies in being a devoted husband and father, ever striving to make his family proud.
Locations in Wesley Chapel, Tampa and St. Petersburg
Jeannie Pierola | Chef/Owner, Chef Driven Restaurant Group
Chef and owner of Counter Culture, edison: food + drink lab, and swigamajig, Jeannie Pierola, a five-time James Beard Best Chef Semifinalist, fell in love with food and cooking early in life. Her natural curiosity transcended into reading every cookbook, traveling for food, and studying different cuisines, becoming completely immersed in her newfound passion.
The endless possibilities in culinary creation made for a rotation of favorite dishes, which are usually reflected in the five-course tasting menus launched at the beginning of each month, however, her current obsession is the Charred Octopus and Charcoaled Potato Carpaccio.
Counter Culture | 2909 W Bay To Bay Blvd., Suite 100, Tampa | (813) 570-8660
Nile Madley | Executive Chef, The Nash Keys Dueling Piano Bar
Born and raised in Clearwater, Chef Nile Madley discovered his passion for cooking during college. In 2018, he transitioned from an office job to become a private chef. He then honed his skills at Ashburton Cookery School in England. While Madley relishes the freedom to experiment with new dishes, his true creative prowess shines in sandwich making.
Therefore, it’s no surprise that his favorite item at The Nash Keys Dueling Piano Bar is the O.G. Cuban sandwich—a Tampa classic. This upgraded version of the original Cubano features mojo pork, ham, salami, and other delectable toppings on La Segunda Cuban bread.
528 Cleveland St., Clearwater | (803) 881-6274
Daniel Friley | Ocean Seven, Executive Chef
At 17, Chef Daniel Friley began his culinary journey in France before training globally from Thailand to the Caribbean. Today, Chef Friley leads the culinary team at Ocean Seven, preparing elevated Floribbean cuisine like his signature grouper entrée with sweet plantains and agave.
385 S. Gulfview Blvd. | (727) 281-8077
Gayeon Baek | Sous Chef, Driftlight Steakhouse
Gayeon Baek was born into a culinary household in Seoul, South Korea which developed into both a passion and career. Her expertise and travels can be experienced at Driftlight Steakhouse in each and every dish, especially with her favorite: the surf and turf.
510 Water St., Tampa | (813) 314-6611
Gerry Sizemore | Chef de Cuisine, Haven
Chef Gerry Sizemore’s culinary venture began as a child, where he learned about growing fresh food during summers spent with his grandmother in North Carolina. As Chef de Cuisine at Haven, his southern roots shine, particularly in seafood, influenced by his Florida upbringing.
Surprisingly, his favorite dish at Haven isn’t the acclaimed assortment of cheeses or hearty meat dishes, but the fresh, briny oysters – a testament to his coastal inspiration and where he finds his most creative expression.
2208 W. Morrison Ave., Tampa | (813) 258-2233
Marty Blitz | Chef Proprietor, Mise en Place
Chef Marty Blitz launched his culinary journey in delicatessens around Detroit before honing his skills under the guidance of a master chef.
His fascination with diverse cooking styles continues to shape the menus at Mise en Place, where he strives to incorporate seasonal ingredients and reflect the street food he loves. Among his repertoire, the year-round favorite remains the molasses pecan crusted rack of lamb.
442 W. Grand Central Ave., Tampa | (813) 254-5373
Raymond Ortiz | Executive Chef, Forbici Modern Italian
Next Level Brands Hospitality
With over two decades of experience in the culinary world, Chef Raymond Ortiz continually explores the realms of flavor, all while honoring tradition and welcoming contemporary influences within Italian cuisine. Dedicated to implementing the finest, locally sourced ingredients, the Le Cordon Bleu graduate puts a contemporary spin on time-honored recipes like Bolognese with tagliatelle and grated romano.
1633 W. Snow Ave., Tampa | (813) 251-8001
Josue Gaston | Executive Chef, Boulon Brasserie and Bakery
Next Level Brands Hospitality
Influenced by his mother and grandmother’s culinary passion, self-taught culinary artist Josue Gaston progressed from humble beginnings as a dishwasher to the prestigious role of executive chef. While versatile, his culinary style shines in fine dining, showcasing artistic flair with dishes like the Snapper Amandine featuring brown butter, almond chili crunch and haricots verts.
1001 Water St., Tampa | (813) 768-9988
Jacob Rios | Executive Chef, Union New American
Next Level Brands Hospitality
Fueled by his passion for creating unforgettable culinary experiences, Chef Jacob Rios develops innovative dishes that blend traditional flavors with modern techniques.
A graduate of Le Cordon Bleu College of Culinary Arts and a two-time winner of ACF’s “The Next Big Thing,” Chef Rios is versed in various cuisines, but his favorite dish is the Certified Angus Beef Tomahawk Ribeye.
1111 N. Westshore Blvd., Tampa | (813) 768-9989
Susan Burdian | Executive Chef, Social Roost
Missing her mother’s cooking at college, Susan Burdain began perfecting her own culinary skills while embracing Manhattan’s diverse cuisines. Initially on another career path, she pursued culinary school and now serves as the executive chef at Social Roost, which focuses on upscale comfort food.
Though she’s been trained in everything from Italian to barbecue, her specialty is contemporary American cuisine. As a chef, she thrives on kitchen creativity and while her favorite dish at Social Roost fluctuates, presently she favors a Mediterranean salmon with blistered balsamic tomatoes, fried eggplant, cucumber, walnuts and cashew basil cream— perfect for summer.
150 1st Ave. N., St. Petersburg | (727) 202-6113
Julie Sainte Michelle Feliciano | Co-Owner and Culinary Lead, Lucky Tigre
Growing up in a Filipino household, cooking became a love language for Julie Sainte Michelle Feliciano, a sentiment evident in Lucky Tigre. What began as a side hustle during the pandemic, blossomed into a community favorite, featuring dishes inspired by both the northern and southern regions of the Philippines and other Asian-American influences.
Feliciano crafted a menu that melds the styles and flavors of her experiences, but her favorite from the half plant-based menu remains the mushroom coconut dumplings. Delicately folded, these time-consuming dumplings are packed with flavor and served with an unforgettable coconut broth sauce.
1101 S. Howard Ave., Suite B, Tampa | (813) 761-2088
Andrew Bult | Chef De Cuisine, Baba
Andrew Bult never considered cooking as a career option, but working in restaurants during college changed that mindset. After being a sous chef in Michigan for seven years, he advanced to chef de cuisine at St. Petersburg’s Baba.
Specializing in Middle Eastern and Mediterranean fare, Baba offers a menu of enticing tapas-style dishes, but Bult’s favorite dish is the intricate braised lamb neck, paired with grilled bread, fennel and cabbage slaw. Experimenting with ingredients like black lime adds zest to his craft, but it’s the joy of brightening people’s days through food truly fuels his love for the kitchen
2701 Central Ave., St. Petersburg | (727) 954-3406
Wei Chen | Executive Chef, Kōsen, Omakase Experience
Trained by a Kyoto master chef, Wei Chen honed his skills as Chef Masa Takayama’s apprentice at Masa, NYC’s three-MICHELIN-starred gem, for seven years before bringing his skills to Tampa. At Kōsen, now graced with its first MICHELIN star, he meticulously curated the menu to embody Japanese culinary principles as each dish celebrates seasonality, natural hues, diverse tastes and the elegance of traditional utensils.
His favorite, however, is currently the Amadai (Japanese Tilefish), with its tender meat and crispy scales paired with a fragrant yuzu sauce, offering a bright contrast of taste and texture.
307 W. Palm Ave., Tampa | (813) 999-1720
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