Garey Hiles, Executive Chef / Operating Partner

Chef Garey Hiles trained at Disney's Culinary Academy in Orlando. He apprenticed at The Grand Floridian Resort and Spa and studied with Disney's elite culinary regime. After holding positions at Citrocos & The Coral Reef within Epcot, Garey was selected to work at Disney's Victoria & Albert's, central Florida's only AAA 5 diamond and Mobil 4 star restaurant, and trained under Chef Scott Hunnel. After a stint in the US Virgin Islands as Executive Chef at Divi Corina Resort and Marina, Hiles moved to Atlanta and joined the Oceanaire Seafood Room where he ascended to Sous Chef.

As chef of the Oceanaire in Orlando, Garey has earned numerous "Best Of" awards and cooked at the James Beard House in NYC. Hiles blends his appreciation of southern roots cooking styles with the worldly techniques he crafted at the various Disney properties.

Executive Sous Chef Jairo Meija, Sous Chef Joe Pastore