Cooking is an art form, and the chefs behind these beautifully crafted dishes are the artists. Tampa Bay is brimming with diverse culinary concepts and chefs who bring bold skills and distinct flavor profiles to the table. From barbecue pitmasters to gluten-free innovators, we’re taking a look at the faces behind some of your favorite Tampa Bay restaurants.
Jacob Rios
Next Level Brands – Culinary Director, Forbici Modern Italian, Boulon Brasserie and Bakery, Union New American
Jacob Rios, originally from Ponce, Puerto Rico, is Culinary Director for Next Level Brands, overseeing Boulon Brasserie, Forbici Modern Italian and Union New American. A Le Cordon Bleu graduate, he’s worked with Wolfgang Puck and Walt Disney World Resort.
A Food Network “Chopped” champion and two-time ACF “Next Big Thing” winner, Rios blends classic technique with modern creativity rooted in his heritage while mentoring teams.
Lee Wolen
Executive Chef and Partner, Boka Restaurant Group; Executive Chef, Elliott Aster
After building a career in restaurants across the world, Chef Lee Wolen became an executive chef and partner with Boka Restaurant Group, leading to Elliott Aster, an Italian-inspired brasserie focused on seasonal cooking.
His menus highlight Florida seafood and produce, from-scratch pastas and wood-fired proteins.
Elliott Aster
501 5th Ave. NE., St. Petersburg | (727) 824-8072
Suzanne Lara
Chef and Founder, LARA
Though she grew up watching cooking shows, Suzanne Lara’s path to the kitchen happened organically. She started as a dishwasher and, through years of hard work, earned her first head chef role by 26. Along the way, she fell in love with hospitality and the energy of restaurant life, helping shape several Tampa Bay concepts before opening her own in Ybor City.
At LARA, she blends high-quality ingredients with an approachable feel, creating a space for everyone. Inspired by Tampa’s culture and landscape, her hyper-seasonal menu features house-made pastas, juices and sauces, often highlighting favorite ingredients such as citrus, herbs, sesame and tahini.
LARA – Apothecary Bar & Bazaar
1919 E. 7th Ave., Tampa
Nana Darkwah & Joey De Los Santos
Executive Chef and Chef de Cuisine, Ocean Hai
Executive Chef Nana Darkwah, influenced by his Ghanaian roots, and Chef de Cuisine Joey De Los Santos, drawing from his Mexican heritage, bring globally inspired flavors together at Ocean Hai.
Ocean Hai
100 Coronado Drive, Clearwater Beach | (727) 281-9544
Danny Hernandez
Pitmaster and Founder, The Brisket Shoppe
Danny Hernandez was born into the culinary world, growing up in his family’s restaurants, including Pipo’s Cuban Cafe. Though becoming a chef wasn’t always the plan, he found himself drawn to the kitchen by a passion for hospitality and building community.
He went on to found Holy Hog BBQ before elevating his craft with The Brisket Shoppe, a concept rooted in Central Texas barbecue and small-batch cooking. Known for his Wagyu brisket cooked using oak wood, Hernandez focuses on live-fire techniques and quality ingredients. Through his restaurant and nonprofit, Peace Love and BBQ, he continues to give back to the community that shaped him.
The Brisket Shoppe
3501 N. Armenia Ave., Tampa | (813) 879-4647
Debbie Devico-O’Neil
Executive Chef and Founder, Sōl St Pete Bistro
Rooted in Canadian and Italian traditions, Debbie Devico-O’Neil’s approach to food is deeply personal. Her experience with celiac disease and food sensitivities led her to explore the connection between food, wellness and the body, shaping her philosophy that meals should be both healing and indulgent.
Before opening Sōl in 2021, she spent more than a decade as a private chef, caterer and educator in the functional wellness space. At Sōl, she creates an elevated dining experience using organic, gluten-free ingredients. Her prix-fixe menu is inspired by what’s fresh and in season, from wild-caught seafood and pasture-raised meats to vibrant produce.
Sōl St Pete Bistro
2149 3rd Ave. S., St. Petersburg | (727) 289-7598
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