A special thanks to all our participating chefs!

Henry Headshot  

Executive Chef Henry Kimball
Tampa Airport Marriott International
Skye Bar & Grille
The Cafe

Executive Chef, Henry, was born and raised in New England. Knowing at a young age his passion and career goals, Henry attended college at Johnston & Wales University in Providence, RI. With an extensive and impressive resume, Chef Henry began his career with the Foxwoods Resort & Casino in Connecticut. He later would move on to the Hyatt for two years, and then to the Gaylord Palms Resort and Convention Center in Orlando for seven years before coming to the Tampa Airport Marriott where he has instilled local culinary traditions at each venue and crafted a creative menu for the properties newly renovated, “The Café”.

Chef Henry led the team at the Tampa Airport Marriott just in time for the reopening of the Café and Skyye Bar & Grille, as the restaurant underwent a complete contemporary renovation. Chef Henry crafted a creative menu to introduce with flavorful ingredients and expertly crafted cocktails. Chef also shares Marriott’s passion to instill local culinary traditions into his catering menus for unique, memorable events at the Tampa Airport Marriott. Chef welcomes you to unwind and relish our appetizing menu with friends, family, or colleagues after a busy day.

chef kaz  

Executive Chef Kasim Siftar
Holiday Inn Tampa Westshore

Chef Kaz is a creative, contemporary chef with over ten years of experience in leading hotels and fine dining institutions and he currently leads the culinary team at the Holiday Inn Tampa Westshore Airport Hotel.  Siftar is a graduate of Oklahoma State University where he received a degree in Culinary Arts.  After graduation, Siftar quickly gained industry attention and was featured in television segments on ABC and CBS news while leading the kitchen of Tulsa’s top seafood restaurant. Siftar then became the Head Chef at Marchand’s Bar and Grill in the upscale Renaissance Vinoy Resort & Golf Club, where he received the Florida Trend Magazine’s Golden Spoon Hall of Fame Award.  After mastering all facets of food and beverage in upscale hotels and resorts, Chef Siftar joined the team at DoubleTree by Hilton in Tampa and played a vital role in introducing ItaliAsia’s second location in Tampa, Florida.  In 2013, Siftar became the Executive Chef at the Holiday Inn Tampa Westshore.

Chef Gardiner  

Executive Chef Brett Gardiner
Renaissance International

Gardiner began his career in his homeland of Honolulu, HI at the Kobe Japanese Steak House that opened in 1971. He developed his passion for the culinary arts while working at the family-owned business his father helped found. Gardiner, attended Scottsdale Culinary Institute Cordon Bleu. Upon graduation, Gardiner became a “Master Cook” through the MGM School of Leadership while creating “French cuisine with Pacific flair” at Gatsby’s, the signature gourmet experience at the MGM Grand Hotel & Casino in Las Vegas. Gardiner later founded Hapa, the award-winning restaurant formerly located in Oldsmar, Florida and under his guidance, the restaurant received a Golden Spoon Award from Florida Trend Magazine and was recognized as one of the “Best of the Bay” restaurants by Tampa Bay Magazine from 2006 – 2010. In his current role at Pelagia Trattoria, Executive Chef Gardiner continues to earn Golden Spoon honors annually along with recognition from Zagat and rankings that include it among the Tampa Bay area’s leading restaurants.

Justin Harry Photo  

Executive Chef Justin Harry
Rum Fish Grill
Tradewinds Island Resort & Guy Harvey Outpost

Executive Chef Justin Harry was raised in the United States and Europe; he often travelled to Naples, Italy with his family where he learned to cook. With no formal culinary education, Chef Justin Harry always relied on his intuition and innate pleasure for cooking. Chef Harry was previously the Executive Sous Chef at La Torretta Lake Resort and Spa in Montgomery, Texas, and the Executive Chef at The Canyons Resort in Park City, Utah. Known for his fusion cuisine, Chef Harry creates eclectic local and regional favorites by blending ingredients and flavors from Worldly cultures.

Chef Sean Ragan  

Chef Sean Ragan
The Birch & Vine

Growing up in New York, Sean Ragan had dreams of becoming a professional football player, but after suffering two major injuries to both of his knees that dream was no longer a reality. He spent much of his recovery time in the kitchen with his grandmother Tina. “Those moments, cooking with my grandmother, were my fondest moments”, explains Chef Sean. It was then when he realized he wanted to make cooking his career.

Chef Sean received two degrees from Johnson & Wales University in Rhode Island and was fortunate enough to train with chefs like Julia Child, Paul Prudhomme and Martin Yan. He has an Associates Degree in Culinary Arts as well as Hotel Restaurant Management. He is a Le Cordon Bleu Medallion Recipient and American Culinary Federation (ACF) Certified. In order to stay on top of his game Chef Sean reads about new trends, techniques and ingredients.

Chef Sean currently lives in Florida with his beautiful wife of twenty years, two sons and two four-legged children, Stella and Cooper. He enjoys spending time with his family outside of work.

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