Tampa Bay Restaurant Week starts with a meeting of the area’s greatest culinary minds.
At Meet the Chefs on June 12, guests can mix and mingle with local top chefs while sampling signature small plates and drinks in this cocktail-style event by Creative Loafing. Tickets are selling fast so get them now before prices increase on June 11.
A portion of proceeds go to Feeding Tampa Bay, a nonprofit that aims to end hunger across 10 counties through free grocery distribution, its free restaurant Trinity Cafe, disaster relief efforts and more.
Tampa Bay Restaurant Week is presented by Visit St. Pete-Clearwater, with support from Channelside Brewing, 81Bay Brewing, Mutiny Vodka, and the Dunedin Fine Art Center.
Birch & Vine
340 Beach Dr. NE, St. PetersburgChef Lee Aquino, a native of Amelia Island, is known for bold flavors, seasonal ingredients, and creative presentation. His culinary journey began in high school and led to formal training with the American Culinary Federation in St. Augustine. He has since built a successful, award-winning career, including leadership roles at The Birchwood and Teak Properties at the St. Petersburg Pier. Chef Aquino believes cooking should be immersive and memorable, guided by the idea that hunger fuels flavor. Beyond the kitchen, he’s a dedicated mentor and community advocate, serving on culinary committees and supporting causes like Ryan’s Wells Foundation and St. Vincent de Paul. He aims to elevate Birchwood and Teak into world-class dining destinations through innovation and community engagement.
Cafe Gala at The Dali Museum
1 Dali Blvd, St. PetersburgChef Chuck’s journey began in his late teens as a busboy, but everything changed the moment he saw a head chef effortlessly slicing mushrooms—precise, focused, and composed. That single moment sparked a lifelong passion for the culinary arts. After rising through the ranks in the industry, his passion deepened at age 42 when he began taking on culinary “stages”—internships typically reserved for young chefs. Inspired by a conversation at his own Café Gala, he began spending summers working in top kitchens across Spain, including Miramar, Martín Berasategui, and El Motel in Figueres. Each experience expanded his skills and perspective, fueling new ideas he brought back to his café. For him, the culinary world is a lifelong journey of learning, adventure, and inspiration—proof that it’s never too late to grow as a chef. Credit: Cafe Gala at The Dali
Jack Pallino’s
718 Broadway, DunedinChef Traci Bryant is the President and Corporate Chef of NINA Hospitality, the force behind Tampa Bay favorites like Jack Pallino’s and The Nest. Her culinary journey began early, inspired by family meals and a self-taught vegetarian lifestyle at age 12. She rose through the ranks from dishwasher to chef, gaining key experience in Gainesville and Pittsburgh. Known for bold, globally inspired cuisine and inventive vegetarian options, Traci blends creativity with high standards. After traveling through Europe, she founded NINA Hospitality in 2016. Twice named Best Chef of Tampa Bay, she leads with grit, balance, and a passion for pushing culinary boundaries.
St. Pete Distillery
800 31st St S, St. PetersburgChef David Reyes, a Chicago native, blends his roots in French and Mexican culinary traditions with global influences gained from experiences across the U.S. His style delivers fine dining–inspired, approachable cuisine that reflects both heritage and creativity. Since moving to Tampa in 2019, he has shaped the local food scene as Executive Chef at Haiku and Eden Night Club. In 2024, he became Executive Chef and Hospitality Director at St. Petersburg Distillery, where he launched the Distilled dinner series, highlighting innovative dishes paired with house spirits. Reyes is a three-time Tampa Bay Wine & Food Festival winner and the 2024 Savor St. Pete champion.
FOMO Chefs
Chef Johnathen Rodriguez is a nationally recognized culinary innovator, known for his bold flavors, high-energy personality, and passion for community-driven food experiences. As the founder and CEO of FOMO Chefs, he has built a dynamic brand that extends across private dining, high-profile catering, and culinary consulting. From cooking for A-list celebrities to leading gourmet pop-up dinners in multiple cities, Chef Johnathen continues to elevate the dining experience. With appearances on Food Network, ABC, CBS, and FOX, he has captured the hearts of food lovers nationwide. His mission is simple: build culture, share flavor, and inspire through food. Whether he’s mentoring aspiring chefs or curating elevated dinner events, Chef Johnathen is committed to keeping it sexy in the kitchen-one plate at a time.
HEW Parlor & Chophouse
453 Edgewater Dr, DunedinChef Clayton believes the best moments in life come from good food, friends, and music. He began his culinary journey at a butcher’s market, developing a passion that led him across Louisiana, mastering French, Cajun, and Creole techniques. While at LSU, he deepened his culinary skills, leading to collaborations with top chefs at venues like the Orange County Convention Center and Amalie Arena. As Executive Chef at IMG Academy, he’s cooked for elite athletes from the NFL, NBA, WNBA, MLS, La Liga, and Bundesliga.
Latitude 28
691 S Gulfview Blvd, Clearwater BeachChef Nitin joined JW Marriott in July 2023, bringing over six years of pastry experience from luxury hotels across the U.S. Originally from India, he moved to the U.S. in 2007 after earning a degree in Hotel & Tourism Management, later adding a master’s in project and risk management and an associate degree in pastry from Long Beach City College. He began as an intern at The Ritz-Carlton Marina del Rey and went on to hold pastry chef roles at top properties including The Ritz-Carlton South Beach, The Langham Chicago, and The Ritz-Carlton Sarasota. In April 2024, he was promoted to Executive Sous Chef, overseeing culinary operations across four resort venues. Fun facts: Chef Nitin has visited 12 countries, 30 U.S. states, and 22 national parks. He speaks five languages and is learning two more.
Ocean Hai
100 Coronado Dr, Clearwater BeachChef Joey De Los Santos leads the culinary team at Ocean Hai in Clearwater Beach, where he brings a bold and refined vision of Asian fusion to life. As Chef de Cuisine, he blends traditional Asian flavors with modern global techniques, crafting dishes that are both innovative and deeply rooted in culinary artistry. Known for his precise execution and creative flair, Joey’s menu highlights the freshest local ingredients, artful presentation, and a deep respect for flavor balance. Under Executive Chef Nana Darkwah leadership, Ocean Hai continues to elevate the dining experience.
Q Southern BBQ & Catering
664 Main St, DunedinChef Cameron has been working in the food hospitality business since he was a teenager. As a self-taught chef, he has worked over the years with many culinary mentors. This experience allowed him to open his restaurant of hand-crafted artisan barbeque. He opened Q Southern BBQ in Dunedin in early 2020, just before the pandemic hit. They made it through the pandemic and now the restaurant is thriving. With a second location in Oldsmar in the works, he plans on showcasing his artisan BBQ to a new community. He invites you to introduce yourself when you visit Q Southern BBQ! Let’s MEAT!
Teak
800 2nd Ave NE 4th Floor, St. PetersburgExecutive Chef Felicia LaCalle brings passion and creativity to every dish, blending culinary tradition with modern flair. A 2002 graduate of Johnson & Wales, she has held key roles at Roy’s Hawaiian Fusion, Samba Room, Daily Eats, and founded Hemingway’s/Kuba Modern Cuban Cuisine. For the past two years, she has led the kitchen at Teak St. Pete, where her inventive style has earned national attention from outlets like Forbes, Food & Wine, and The Today Show. Inspired by her mother and early memories of watching Julia Child, Chef LaCalle continues to craft bold, meaningful cuisine that reflects her heritage and love for the craft.
The Brinehouse
100 Main St Suite 104, Safety HarborChef Tony Bruno began his culinary career at 17 in South Tampa, working at top SOHO restaurants like Bella’s and Bern’s Steakhouse. He spent 14 years under James Beard Award winner Chef Marty Blitz at Mise En Place, rising to Chef de Cuisine. Tony later opened The Dunedin Smokehouse, The Living Room, Berkeley Beach Club, and Dewey’s. In 2021, he launched The Brinehouse, focusing on uniquely brined meats grilled over wood. Known for his flair, love of wine, and creative twist on classic dishes, Chef Tony excels across a wide range of cuisines.
The Living Room of Wesley Chapel
2001 Piazza Ave Suite 100 Wesley ChapelChef Aaron Coffey has an incredible culinary journey that includes a transformative three-year tenure at the legendary, three Michelin-starred Inn at Little Washington. Chef Aaron brings passion, precision, and world-class standards to our kitchens. His vision? Elevating our beloved brand to exciting new heights—reimagining our menus, raising our standards, and redefining upscale casual dining in Tampa Bay.
AVA
718 S Howard Ave, TampaChef John Lister – bio coming soon
Taverna Costale
200 Central Ave Ste 165, St. PetersburgChef David Asher – bio coming soon
Elevage at The Epicurean Hotel
1207 S Howard Ave, TampaAndrea was born and raised in Morelia, Mexico. At a young age, she developed a love for cooking, which led her to one of Mexico’s premier culinary arts universities, where she endured four years of hard culinary training, graduating top of her class. Her international career includes significant roles such as Head Chef at Tomatillo in Seoul, South Korea, where her expertise in Mexican cuisine contributed to the restaurant’s expansion to five locations. She also served at the Banyan Tree Ras Al Khaimah, a five-star resort near Dubai, UAE, managing a large kitchen team and overseeing daily operations. Additionally, Paulino honed her skills at establishments like Fairmont Hotels, Fiesta Inn, Pangea in Mexico, and Il Fornello in Toronto, Canada. Andrea moved to Tampa in December of 2014, embarking on her newest challenge in the United States of America for the first time. She quickly found a job as a cook at the Epicurean Hotel, and due to her experience, within 6 months, she was promoted to sous chef. After proving her kitchen technical skills, she grew in the kitchen and became the Chef de Cuisine of the hotel.