St. Pete Stillwaters Tavern announces culinary team

Two experienced chefs to join executive chef Jeffrey Jew when Stillwaters debuts in coming weeks.

click to enlarge The Stillwaters culinary team of sous chef Christopher Kent, executive chef Jeffrey Jew and chef de cuisine Joshua Breen. - Stillwaters Tavern
Stillwaters Tavern
The Stillwaters culinary team of sous chef Christopher Kent, executive chef Jeffrey Jew and chef de cuisine Joshua Breen.


On Friday, executive chef Jeffrey Jew, of the new Stillwaters Tavern opening along downtown St. Pete's Beach Drive in the coming weeks, revealed the rest of his culinary team, just as the modern American eatery begins its three-week training program.

Joshua Breen, who last worked as a chef for a Cambridge, Massachusetts, gastropub called Kennedy's on the Square, was appointed as chef de cuisine, while five-year BellaBrava alum Christopher Kent will serve as sous chef.

Approximately 10 regional and nation candidates were selected in the Stillwaters chef de cuisine search. Jew says he chose Breen — who received his associate's degree from Johnson & Wales University, majoring in Culinary Arts with a minor in Baking and Pastries — based on his "technique and an understanding of flavor profiles and efficiency that made him perfect for the job," according to a news release.

After collaborating with Kent on seasonal features and menu updates at BellaBrava, Jew recognized Kent's potential as the tavern's sous chef, the release said. Kent, a Vero Beach native, holds a Culinary Arts degree from St. Augustine's First Coast Technical College.

Stillwaters' training program, involving 130 new employees, will end with four friends and family gatherings, as well as a fundraiser Saturday, June 20, to benefit Great Explorations Children's Museum.

The 260-seat tavern plans to offer lunch, dinner and weekend brunch. Wines and cocktails on tap and a rotating lineup of 20 beers will be served alongside a full bar and large wine selection.

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