Tampa Bay’s culinary scene is constantly expanding — from new concepts to Michelin Guide additions, it has become a hub for foodies and fans of diverse culinary cultures. Of course, it’s the chefs in the kitchen who make it all possible, using ingredients like an artist’s palette to showcase colors and flavors that capture the taste buds and put their restaurants on the map. These are Tampa Bay’s top chefs of 2025.
Sean Brasel
Executive Chef, Co-Owner of Meat Market
1606 W. Snow Ave., Tampa | (813) 280-1113
Executive Chef Sean Brasel’s passion for food began early. By college, he landed a sous chef role at a fine dining restaurant in Denver. He launched Meat Market with co-founder David Tornek as a modern, chef-driven steakhouse shaped by culinary trends. A signature favorite: 60-hour slow-cooked Wagyu short rib, updated seasonally with inventive sauces and plating.
Richard Anderson
Culinary Director of Oxford Commons
info@oxcommons.com
Richard Anderson began his culinary journey at a young age before honing his craft working alongside talented mentors in boutique restaurants around Florida. His career took a defining turn when he joined Oxford Exchange as a line cook 13 years ago, rising to executive chef. Today, he serves as culinary director for Oxford Commons, the hospitality group behind six distinctive concepts: Oxford Exchange, The Library, The Stovall House and Casa Cami, as well as Michelin-recognized restaurants Predalina and Mad Dogs & Englishmen.
In this role, Anderson cultivates emerging culinary talent as new brands are added and ensures each restaurant delivers an experience that’s second to none. Though each concept has its own identity, reflected through design and cuisine, they share Anderson’s commitment to creating dishes that are approachable and memorable—from playful touches like The Library’s brunch board to Casa Cami’s margarita board. Even the fan favorite, the Chicken Paillard, is offered at all six concepts, each with a unique spin.
Raquel Ferrera
Pastry Chef at Juno & the Peacock
400 Beach Drive NE, St. Petersburg | (727) 258-4222
Pastry Chef Raquel Ferrera’s love for baking began early, helping her mom in the kitchen and baking for any event she could. After a decade on Martha’s Vineyard, she moved to Tampa Bay and joined Juno & the Peacock. Her strawberry-ginger sauce with tres leches cake won the dessert round in the Tampa Bay Food Fight.
Gerry Sizemore
Executive Chef, CW’s Gin Joint and The Vault
633 N. Franklin St., Tampa | (813) 816-1446
Every summer, Gerry Sizemore chose visiting his grandparents in North Carolina over camp, watching them grow and cook with homegrown ingredients — an experience that sparked his passion for cooking. Restaurants have been his only workplace since age 15, and it’s where he’s met best friends, his wife and created lifelong memories.
In high school, he honed his skills at the Jacobson Culinary Arts Academy, later working at multiple restaurants to pay for college and even catering five Masters Tournaments in Augusta, Georgia. After returning to Tampa, he worked at Haven, the Epicurean Hotel and Bern’s Steak House before becoming executive chef at CW’s Gin Joint and The Vault.
While he gravitates toward seafood, Sizemore loves Southern classics like okra, grits and mushrooms, highlighting simple ingredients with creative techniques. His favorite dish when first dining at CW’s Gin Joint with his wife, Savannah, was the fried okra. Now, he’s excited to put his stamp on the menu with ceviche, snapper, shrimp and gin-infused creations.
Pedro Passalacqua
Executive Chef at JW Marriott Tampa Water Street
510 Water St., Tampa | (813) 221-4950
Executive Chef Pedro Passalacqua began his culinary career with Marriott in the Cayman Islands, later working in California before bringing his globally inspired approach to Tampa. Influenced by his Italian and Spanish heritage, he fuses international flavors into his dishes—often featuring rice, potatoes or an open-fire grill.
Rob Reinsmith
Executive Chef, Co-Owner of Wild Child and Slim Charmer
2710 Central Ave., St. Petersburg | (727) 954-7425
Rob Reinsmith always worked in restaurants, but found his passion for food in high school. After cooking in New York for one of the world’s largest restaurant groups, he returned to Florida and co-founded Wild Child in 2020, known for seasonal cooking and dishes like tuna tostadas. This year, the “Beat Bobby Flay” champion co-opened Slim Charmer, a St. Pete martini bar with a rotating small-plate seafood menu.
Mike Morales
Culinary Director of Sunda New Asian
3648 Midtown Drive, Tampa | (813) 497-2900
In Mike Morales’s large Filipino family, food always brought everyone together. Culinary Director of Sunda New Asian, his signature dish is the Kamayan Feast—a family-style spread that’s been a menu staple since day one. Rooted in his childhood in the Philippines, the dish reflects the flavors he grew up with.
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