Chairman
John C. Metz Jr.

John Metz, is president CEO of Greazy Spoon Development Co., whose restaurants include restaurants include Hi Life Kitchen & Cocktails, and Aqua Blue. Metz brings extensive leadership experience to the table, having served on numerous culinary boards during his 27-year career in the restaurant and hospitality industry. John’s love affair with the kitchen originated in his father’s restaurant business, where he started as a dishwasher before moving on to prep cook and eventually running the kitchen. John attended the Culinary Institute of America and began his career in New York City, working at well-known restaurants as the ‘21’ Club, Tropica, Tribeca Grill and Montrachet. Later, John served as director of research and development for Italianni’s and Front Row Sports Grill at Carlson Restaurant Worldwide.

First Vice Chairman
Tim Creehan

Tim Creehan and Beach Walk Crystal Beach have earned numerous awards and accolades including; Florida Trend’s Golden Spoon - Top 25 Restaurants in Florida, Award of Excellence from DiRoNA and Wine Spectator as well as Best Chef on the Emerald Coast the past five years. In January 2007, Creehan partnered with his appliance sponsor, DCS by Fisher & Paykel, to open Destin’s new Culinary Center. Beach Walk Redfish Village, Tim’s second restaurant is scheduled to open spring 2007. Creehan’s culinary style and marketing savvy has extended extended into his own patented line of non stick marinades, Chef’s Grill Plus, and two cookbooks, Simple Cuisine of Chef Tim Creehan and Flavors of the Gulf Coast. Creehan has recently been associated with product development for Frito Lay North America, Pizza Inn and Golden Corral.

Second Vice Chairman/Treasurer
Peter D’Andrea

Peter D’Andrea is the chef-founder of Culinary Insight, a consulting firm with such clients as the Alaska Seafood Marketing Institute.  Previously D’Andrea was the Executive Chef at Gaylord Opryland Resort & Convention Center, the largest non-gaming hotel facility in the world. With more than 20 years experience in the culinary field, Chef D’Andrea has a wealth of creativity and expertise and is well known in the industry for delivering high quality dining experiences for the past 25 years. No stranger to large-scale resorts, Chef D’Andrea served three years as Corporate Executive Chef for Marriott International, Inc.  Other notable resume highlights include three years as Executive Chef with the Fairmont Hotel in San Francisco, California; as Corporate Executive Chef at the Oak Tree Hotels; as Executive Sous Chef throughout the opening of the Ritz-Carlton Hotel in Laguna Niguel, California; and his role as Sous Chef at the Four Seasons Hotels & Resorts. D’Andrea’s distinct creativity and knowledge have garnered accolades from the internationally renowned James Beard Foundation to publications such as Food Arts Magazine, which named him “Cutting Edge Chef.”

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