Executive Chef Justin Harry

Growing up traveling the United Stated and Europe, Executive Chef Justin Harry first became interested in culinary arts at a very young age while learning to cook with his family in Naples, Italy. It was then that he decided to make his career in the culinary industry.

With no formal culinary education, Chef Justin always relied on his intuition and innate pleasure for cooking when creating his blend of old world and modern cuisine with bright and clean flavors.

Chef Justin was previously the Executive Sous Chef at La Torretta Lake Resort and Spa in Montgomery, Texas and the Executive Chef at The Canyons Resort in Park City, Utah.

Currently when he's not playing golf or fishing, you will find Chef Justin behind the scenes as the Executive Chef at TradeWinds Island Resorts, a position he's held since 2010. Since joining TradeWinds, he has led his team of chefs in hosting top companies, over-the-top weddings, and local, state and federal dignitaries
 

Chef Karen Gebhardt

Chef Karen Gebhardt grew up in a family of New York restaurateurs where she acquired the fundamentals of seasonal cuisine at a young age. While gaining knowledge at her family’s restaurants and bakeries, Chef Karen found that she had a great love for food and knew that gastronomy was going to be her life.

Expanding her knowledge in the “Craft“, Chef Karen went on to the Triangle Pub in South Hampton. She then graduated to a Head Chef roll under the direction of Master Chef Fred Taylor at the Lobster Roll in Hampton Bay. Having the need to grow as a culinarian and explore new cuisines, Chef Karen made her way to Florida. There she worked alongside Master Chef Jacky Burette at the Amelia Plantation Resort.

Since joining the culinary team at TradeWinds Island Resorts in January of 2008, Chef Karen has worked throughout the property as the Chef Tournant. Chef Karen now runs the helm as the Chef de Cuisine at TradeWinds’ signature restaurant, Palm Court Italian Grill. It is here where she shines and displays her talents and passion for Haut Cuisine.

Chef Thomas G. Mandzik

It took 8 years in the food and beverage industry before Chef Thomas Mandzik considered a career as a chef. After working in every area of restaurants, he made the decision to attend culinary school at The Art Institute in St. Petersburg, Florida.

Prior to joining the TradeWinds culinary team as the Chef de Cuisine at Bermudas, Chef Thomas interned with one of Tampa’s top chefs, Chris Ponte. After completing culinary school, Chef Thomas had a thirst for knowledge and went on to apprentice for Chef Jean Phillip Polo where he was promoted to the Executive Sous Chef position at the Treasure Island Yacht and Tennis Club. Propelling himself in the culinary world, Chef Thomas went to work for Chef Matt Tracy at the St. Petersburg Yacht Club as the Banquet Sous Chef.

Today Chef Thomas can be found in the Breckenridge building where he oversees all culinary operations for Bermudas Steak and Seafood Restaurant, Beef ‘O’ Brady’s, Room Service and Salty’s.

Being native to Florida, Chef Thomas has a passion for Gulf Coast regional cuisine and showcases his love for local sustainable foods with a fine dining approach. 

Executive Banquet Chef Michael E. Karasek

Chef Michael Karasek's first taste in the kitchen was when he was a young man and his father got up every morning to make him breakfast before school. This family tradition quickly became a lifelong passion.

Prior to joining TradeWinds culinary team, Chef Michael worked in Orlando, Florida at the five star resorts, The Peabody Orlando and Hyatt Regency Grand Cypress. In 1990, Chef Michael attended the Pennsylvania Institute of Culinary Arts in downtown Pittsburgh, where he also became a Steelers fan. While attending school, he worked at the CA MURE flagship restaurant "The Grand Concourse" and the Vista International Hotel, both located in downtown Pittsburgh.

Chef Michael relocated back to Florida where he worked at Hilton Worldwide as Executive Chef and the Walt Disney World Company. As his family grew he decided it was time to share his knowledge with the young generation of future Executive Chefs and spent many years working with the American Culinary Federation's “Chef & Child Foundation" which educates children and families in understanding proper nutrition. Chef Michael was also a Culinary Instructor and Mentor at the LE Cordon Bleu Orlando Culinary Academy.

Chef Michael believes you learn many ways to accomplish your goals and that you gain experiences from the Chefs you work under, which in the end, shape you to be the Chef you are today. After many experiences in teaching and mentoring, we are proud to have Chef Michael as the Executive Banquet Chef at TradeWinds Island Resorts.