• Chef Bios
    Corsair by Scott Conant

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    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.



    Born and raised in Long Island, NY, Peter Masiello knew from the young age of five that he wanted to become a chef. At 19, Peter attended the New York Food and Hotel Management School quickly followed by The Culinary Institute of America, the world’s premiere culinary college. Upon graduation, Peter travelled to Italy to further develop his craft. He completed his staging program at Dal Pescatore, an elegant, country house style restaurant in Mantova, where he discovered the true meaning of refined, farmhouse cooking. The restaurant grows produce within its own garden and catches fresh fish daily from the neighboring river. At Dal Pescatore, he learned how to use wholesome, clean ingredients to create distinctive yet bold fare.

    Returning to the U.S., Peter became part of the team at the highly acclaimed Pelican Miami Beach, before  heading back to New York for a short period of time, where he worked with fellow chefs, including celebrated restaurateur and chef, Scott Conant.

    Peter applies a traditional “Italian culinary philosophy,” with a focus and commitment to fresh, organic components carried through each dish. He sources his ingredients from local farms and distributors who respectfully raise their product and trains his team to also carry through using the utmost care and regard for clean flavors and presentation.