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    Chef Gordon Maybury


    A native of Dublin, Ireland, Maybury brings almost 30 yrs of diverse, top-tier culinary skills, knowledge, insight and experience to the Turnberry Isle Miami’s extensive culinary operations.

    Chef Maybury will assumed overall responsibility for the resort’s restaurants, lounges, members club, room service for the 450 guest accommodations,  social catering, and meeting and group food functions.

    He comes to the Turnberry Isle Miami from the Arizona Biltmore a Waldorf Astoria Resort.

    Previously, he was Executive Chef of the PGA Resort Palm Beach, The Loews Miami Beach Hotel; while in Miami, he was the host chef for the South Beach Wine & Food Festival Tribute Dinner in 2008, 2009 and 2010. In April 2010, Chef Maybury was invited to cook at the prestigious James Beard House in New York City, where his menu “A taste of Miami” won rave reviews

    Prior to that he was Executive Chef of the Peninsula Hotel New York, where he collaborated on two cookbooks and was selected in 2006 to participate in the Lufthansa Airlines Starchef program, where he was responsible for creating a menu of gourmet meals for first and business class passengers on flights to and from Germany

    Other positions include executive banquet chef/chef de cuisine, Grand Hyatt New York; chef de cuisine, Hyatt Grand Cayman; and a variety of posts at Michelin-starred restaurants in his native Ireland, the One Star L’Ecrivain and Five Star Shelbourne Hotel.

    He studied at the Dublin College of Catering, Ireland, and later earned a Master Certificate in Essentials of Hospitality Management from Cornell University, Ithaca, New York.



    Garrette Gray serves as the executive sous chef at Turnberry Isle Miami. A Johnson & Wales University alum, every summer, Garrette and his son, who are heavily involved in Boy Scouts, spend three months teaching cooking classes to a handful of kids and cook daily for up to 500 kids and teens ranging in age from 12 to 18 at the Joseph Citta Scout Reservation in N.J.



    Gabriel Fenton is the executive chef of Michael Mina's BOURBON STEAK restaurant located in Turnberry Isle Miami in Aventura, Fla. Prior to taking the helm of the famed Miami hotspot, the 31-year-old served as executive sous chef at Mina's Michelin two star restaurant in San Francisco and was also part of the opening team for seven of the celebrity chef's ventures. The young culinary artist honed his skills by working for several other top names in the business including Bradley Ogden at Lark Creek Inn and Stanley Novak at Harvest Moon Inn.

    A graduate of the Culinary Institute of America in Hyde Park, N.Y., Fenton's passion for using the freshest and finest ingredients was cultivated by his parents, who always kept a garden full of vegetables, herbs and berries at their home in Princeton, N.J. Growing up, Fenton also spent summers working on farms in Belfast, Maine.