Tyson Grant – Executive Chef for the Parkshore Grill
One of the stars of Tampa Bay’s burgeoning restaurant scene, Tyson Grant has established Parkshore Grill as downtown St. Petersburg’s premiere dining destination. Self-taught and widely traveled, with tours in Washington D.C. and the Turks & Caicos Islands, Tyson first won acclaim at The Grill at Feather Sound in Clearwater, where his vision for contemporizing American Cuisine won him the award for Best Chef of Tampa Bay in 2001. Tyson has also been recognized as Best Chef of Tampa Bay in back to back years in 2013-2014 - Tampa Bay Magazine.
Parkshore Grill, now in its 9th year of business, boasts the accredited Wine Spectator Award for their well versed wine list and recently earned the Florida Trend Golden Spoon Award in addition to many other accolades of Best Contemporary Cuisine and Best Sidewalk Dining. The menu at Parkshore Grill reflects Tyson’s respect for our environment serving all natural meats, sustainably caught fish and seafood and organic, local produce whenever possible.
While continuing in the successes of Parkshore Grill, Tyson has now established Parkshore Grill Catering, a full service catering business specializing in uniquely memorable and flavorful events, 400 Beach Seafood & Tap House on Beach Drive, The Hangar Restaurant & Flight Lounge at Albert Whitted Airport and Café Gala at the Salvador Dali Museum. Chef Tyson also represents Niman Ranch as a Chef Ambassador for their brand representing them at Cayman Cookout with Chef Eric Ripert as well as a Chef Ambassador for our Deputy Mayor’s Eat Healthy St Pete Initiative.
Tyson’s influence comes from his twenty five + years in the restaurant business, quite a bit of experience for a Chef with such a bright future.
Chris Fernandez - Executive Chef Chris Fernandez
Red Mesa owners Peter and Shawn Veytia started out in the restaurant trade with their popular 4th street seafood restaurant, “Seabar” in 1981.
In 1995 the Veytias were joined by Executive Chef Chris Fernandez, who grew up in the kitchens of Oaxaca, Mexico where he was exposed to a great variety of regional foods and flavors from around Mexico. Chef Fernandez and the Veytias drew from their shared Latin heritage and Red Mesa was born.
The Red Mesa family has since grown to include the Veytia's two sons Dana & Pete. In 2009, the Veytias opened Red Mesa Cantina, (www.redmesacantina.com) in downtown St. Petersburg, and most recently the Red Mesa group expanded into St. Pete’s Edge District, with Red Mesa Mercado, which quickly became
a local favorite for fast fare and takeout options. Chef Chris is Executive chef of all three restaurants.
Chowder Challenge 4
in St. Pete Beach, Florida
Matthew Smith - Executive Chef of The Hangar Restaurant and Flight Lounge
Executive Chef Matthew Smith, of The Hangar Restaurant and Flight Lounge, is a St. Petersburg native and has been working in kitchens here from casual to fine dining over the last 15 years. He spent his early twenties learning as much as he could about proper technique, the difference in the quality of the ingredients you use, and the restaurant industry. Through internships in Manhattan’s world renowned culinary scene, world travel, and as the long time Sous Chef to Tyson Grant of Parkshore Grill, he matured into a great Chef. After changing and modernizing the culinary direction of The Oyster Bar in Downtown St. Pete and consulting on a growing BBQ chain concept, Chef Matthew has brought his acquired culinary knowledge and skill to The Hangar where he has revamped the atmosphere, menu and quality of the experience.