in St. Pete Beach, Florida
Chowder Challenge 5
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.
Tyson has 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 25+ years in the restaurant business, quite a bit of experience for a Chef with such a bright future.
Christian Hiller - Chef for Alsace French Bistro
Chef Hiller has 26 years of experience cooking, preperation and teaching. His skills include customer relations, native german language, knowledge in international cuisine, and judge for the German Chamber of Commerce for 15 years.
Bobbie Huston - Foodservice Culinarian
Bobbie is a Foodservice Culinarian with over 25 years’ experience working with industry leading branded and specialty foodservice corporations including Campbells, Sara Lee, Kraft/Nabisco and Birds Eye Foods. She specializes in culinary-driven and customized solutions from idea - development for major foodservice national accounts.
As the National Account Manager at Campbells Soup Company, Bobbie provides restaurants with focused menu innovation, trend intel, analysis, culinary improvement and development within the Campbells network of companies. She is a former board member of the Foodservice Exchange Professionals Society and past Board member of the Research Chefs Foundation. She is a current active ambassador of the Research Chef’s Association (www.culinology.org) promoting the blending of food science and culinary arts.