EXECUTIVE CHEF JOHN SEXTON
John Sexton serves as Executive Chef at Turnberry Isle Miami. As the great grandson of the founder of Sexton Quality Foods, which is now known as the US Food Service, he has spent his life immersed in the food and beverage industry. These factors have ensured that commitment, quality, innovation and leadership are key components to John’s culinary philosophy and techniques.
Overseeing the culinary program for the entire property, John demonstrates an approachable style, featuring the freshest and highest quality ingredients. His modern approach to the traditional ‘farm to table’ experience is expertly designed to cater to the guests and discerning club members, who have dined at Turnberry Isle Miami for over 40 years.
But John didn’t always want to be a chef. The Chicago-born and raised chef aspired to be an architect and it wasn’t until his early adulthood when the brutal winters drove him indoors to work in restaurants that John discovered his innate talent in the kitchen and true passion for cooking.
Prior to assuming his position at Turnberry Isle Miami, John served as Executive Chef at Reunion Resort and Club in Reunion, FL where he dramatically revamped the property’s food and beverage department. As the Executive Chef and Director of Culinary Operations at the PGA National Resort & Spa in Palm Beach Gardens, FL, Sexton led his team through an extensive remodeling of the resort, including the opening of new dining outlets.
John’s experience in various leadership roles includes overseeing the culinary teams for properties including, The Registry Resort & Club in Naples, FL and The Boca Raton Resort & Club in Boca Raton, FL. He was also able to hone his management talents as proprietor of Sexton Caterers LLC. In addition John has played a crucial role in the development of several restaurants through his work in operations and training entire culinary teams throughout the northeast and southeast regions.
EXECUTIVE SOUS CHEF GARRETTE GRAY
Garrette Gray seves 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.
CHEF DE CUISINE VINCENT D'AMATO
Vincent D’Amato serves as chef de cuisine of Cascata Grill at the legendary Turnberry Isle Miami in Aventura. Born in Pittsburgh, Penn., Chef Vinny grew up in an Italian family in which food was the cornerstone of all conversations. By the age of 10, Vinny knew his way around the kitchen joining his mother and grandmother to cook the family’s daily dinners and later pursuing a degree at the Pennsylvania Culinary institute.
Prior to joining Turnberry Isle Miami, Vinny was the executive chef at the Wyndham Grand Pittsburgh. He also spent a decade working in some of the country’s top four and five-star resorts including the Registry Resort and Club in Naples, several Ritz-Carlton properties, Casa Marina Resort in Key West, and PGA National Resort & Spa in Palm Beach Gardens. One of his proudest career moments was opening Taste Global Cuisine in Old San Juan, Puerto Rico. During his time at Taste, Chef Vinny earned a number of awards including ‘Top 105 Tables in the World’ by Conde Nast Traveler.
GABRIEL FENTON, BOURBON STEAK EXECUTIVE CHEF
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.