A graduate of the famed California Culinary Academy, Baron has since accumulated a wealth of experience working for the finest hotels and restaurants in the Western Hemisphere. In 1989, his talents took him to the Virgin Islands where he served as chef de cuisine for Hyatt Hotels at the Hyatt Regency St. John.
Two years later, he relocated to the British West Indies and was Chef de Cuisine for the Hyatt Regency Grand Cayman. His reputation grew, and in 1993 he took over as executive chef at Grand Cayman’s popular Ristorante Pappagallo.
Chef Skorish’s numerous honors and awards include his work featured in Bon Appétit Magazine as well as an invitation to prepare dinner for the Grand Cayman chapter of the prestigious Confrérie de la Chaìne des Rôtisseurs, a worldwide gastronomic organization.
A graduate of the celebrated Culinary Institute of America in New York, Bryce Statham is one of the most highly regarded executive chefs in South Florida. Throughout his more than 15 years of experience at restaurants from South Carolina to the Virgin Islands, Bryce honed his skills both as a culinary artist and as a gifted administrator.
From 1988 to 1994, he worked for three of the crown jewels of the renowned Hyatt organization. He later served as corporate executive chef for Grevgold Enterprises, one of South Florida’s leading restaurant corporations. Under his direction, six restaurants generated over $30 million in annual food and beverage sales, including the company’s Fort Lauderdale flagship, Yesterday’s on the Intracoastal.
Chef Statham’s culinary creativity has made him a sought after participant in South Florida food and wine events. His numerous accolades include Best of Show Award at DCOTA, First Place at Chocolate Chocolate Fantasy and the People’s Choice Award at Art a la Carte.