Luke Decker

At the young age of 24, Luke Decker’s brother convinced him to leave an eight-year career in retail to come work for him at Bella Brava in St. Petersburg, FL. He’s been in love with cooking ever since and immediately knew it would be so much more than, “just a job. Luke spent three years learning under Chef Mario Maggi and his brother Chef Anthony Decker, who currently works as Chef de Cuisine at Felidia in New York City. Luke then found himself training under Executive Chef Jason Cline at The Birchwood when it opened in 2013. For the next four years, he honed his skills working his way from Grill Cook, to Sous Chef, and then finally to Chef de Cuisine. When Chef Jason announced he would be leaving the Birchwood it was only natural that Chef Luke took his place. Chef Luke jokes that he was, “a late bloomer,” but his work ethic, technical skills, drive and desire to be great at what he does while delivering memorable meals make him the perfect choice for Executive Chef at The Birchwood.  Chef Luke’s brother remains on his “Most Admired” list and admits had he not convinced him to move to Florida and train under him, he would not be where he is today.  He also feels it is important to read up on trends and not be afraid to create and experiment as much as possible. Chef Luke firmly believes that all staff should be thoroughly trained on ingredients and techniques used to prepare dishes in order to help ensure guests have an understanding of their options to ensure the best possible experience.

Ted Dorsey

Ted was raised in the kitchens of family owned restaurants. After graduating from Le Cordon Blue, he launched his career at Mise en Place. He moved up to Executive Sous Chef at Chez Bryce and eventually went on to develop menus for Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar & Market, and Copperfish Seafood Grill & Oyster Bar. Prior to striking out on his own, Chef Ted oversaw all dining and bar facilities at Hotel Zamora including the revered Castile Restaurant. In 2015, he partnered with Jason and brought The Mill to life.

Tyson Grant

One of the established stars of Tampa Bay’s 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 2001. Parkshore Grill, now in its 10th year of business, boasts the accredited Wine Spectator Award of Excellence for the 5th year acknowledging their well versed wine list and collection as well as the Florida Trend Golden Spoon Award in addition to many others.

Rob Reinsmith

Rob Reinsmith started his career at the age of 15 with a part time job washing dishes and frying chicken at a local restaurant in Palm Harbor, Fl. He later went to vocational high school for culinary arts and and continued his education at Le Cordon Bleu, all while working at Bone Fish Grill. At the age of 23, he moved to NYC and worked his way up the line at Todd English’s, Olives in Union Square. This is where he found his passion for seasonal ingredients and Italian cuisine. He then helped Chef Sara Jenkins open Veloce Pizzeria. He then joined the small opening team of Torrisi Italian Specialties, with young chef-owners, Rich Torrisi and Mario Carbone at the helm. This restaurant earned 2 stars from The New York Times. The restaurant became so popular, that it was necessary to open a more casual outpost next store, which Rob designed the menu for as chef de cuisine. This restaurant, Parm, also earned 2 stars from The New York Times. After four years with Chefs Torrisi and Carbone, Rob reconnected with the original Bonefish and Outback proprietors. They offered him a head chef position to a new concept in St. Petersburg Florida called Noble Crust.