Florida Resort and Spa Names Executive Sous Chef

Chef Byron Harrel has worked in esteemed kitchens for more than 15 years, including The Ritz-Carlton and The Signature at MGM Grand Hotel.
Chef Byron Harrel has worked in esteemed kitchens for more than 15 years, including The Ritz-Carlton and The Signature at MGM Grand Hotel.

One Ocean Resort & Spa,Northeast Florida’s chic beachfront boutique resort located in Atlantic Beach, proudly welcomes Byron Harrel as the new executive sous chef of Azurea, the award-winning, signature restaurant presenting fresh, coastal cuisine in an artfully inspired atmosphere.

“We couldn’t be more thrilled to have Chef Byron join our team at Azurea,” says Ted Peters, director of culinary, Remington Hotels, Luxury Division. “Not only does he bring a wealth of culinary knowledge evident by his impressive background, but his passion for the service industry is perfectly aligned with the resort’s core ideals.”

Graduating cum laude from Johnson & Wales University with a degree in culinary arts, Chef Harrel’s extensive professional experience spans more than 15 years and includes an array of four- and five-star resorts and hotels throughout the country.

Embarking on his culinary career at the esteemed The Ritz-Carlton in Amelia Island, Fla., Chef Harrel was named sous chef of Café 4750, where he managed the dining room, upscale buffet, and 24-hour room service from one kitchen. The chef then joined Loews Miami Beach Hotel in Miami where he was promoted from sous chef to chef de cuisine of Preston’s in just eight months.

Carrying his culinary talents to the western region, Chef Harrel held positions at Sierra Grande Lodge & Spa and Elephant Butte Inn in Truth or Consequences, New Mexico, before his appointment as opening executive chef of The Signature at MGM Grand Hotel in Las Vegas.

Directing all culinary initiatives to open the three-tower, two-kitchen property, Chef Harrel was responsible for multiple tasks including menu development, staff recruitment, kitchen design, and budgeting. The chef managed operations for two 24-hour room service kitchens, pool service, and special functions for the all-suite development.

A hospitality entrepreneur, Chef Harrel owned and operated a food and beverage consulting and catering business, BDH Consulting, while running his own restaurant Café BellaLuca in T or C before ultimately bringing his career full circle to join the renowned culinary team at Azurea at One Ocean Resort & Spa.

Chef Harrel’s impressive portfolio includes accolades such as the Wine Spectator award of excellence, a Fodor’s Editor’s Pick, Frommer’s Choice, and numerous television and media appearances.

“I’ve been fortunate to develop my craft at some amazing venues over the course of my career, and adding Azurea to my portfolio is definitely a professional highlight,” says Chef Harrel. “I look forward to working along Chef Ted and his dynamic team to create inspiring coastal dishes.”

Azurea restaurant remains true to its local surroundings, providing an elegant atmosphere where a view of the ocean is accessible from any seat in the house. Azurea’s menu changes with each season, representing the latest trends and the finest ingredients. As a Wine Spectator award of excellence restaurant, Azurea is one of three AAA four-diamond awarded restaurants in Northeast Florida.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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