ATLANTIC BEACH, Fla.
Northeast Florida’s One Ocean Resort & Spa named Byron Harrel as resort chef. Promoted from executive sous chef with a past of renowned resorts and restaurant experiences all over the United States, Harrel will lead the operations of the culinary program at One Ocean Resort & Spa and its signature restaurant, Azurea.
Harrel’s appreciation of classical cooking techniques combined with a fixation on local ingredients and sourcing from regional purveyors, farms and fisheries, allows him to maintain the resort and restaurant vision while elevating its product and service.
“Byron’s passion for teaching the fundamentals of cooking creates an environment of growth for our younger chefs and he has become instrumental part of One Ocean being the training ground for the resort chefs in Remington’s luxury division,” says Ted Peters, culinary director of Remington Hotels, Luxury Division. “I value his standard of techniques and terminology in the kitchen. Chef Byron inspires all around him to step up their game while respecting the art of cooking.”
Graduating cum laude from Johnson & Wales University with a degree in culinary arts, Harrel’s professional experience spans more than 15 years at an array of four- and five-star resorts and hotels throughout the country before joining One Ocean Resort & Spa. Embarking his culinary career at The Ritz-Carlton, Amelia Island, Fla., as sous chef of Café 4750, Harrel went on to hold restaurant chef, executive chef and director of food and beverage positions at Loews Miami Beach Hotel in Miami, Sierra Grande Lodge & Spa and Elephant Butte Inn in Truth or Consequences, N.M. and MGM Grand Hotel in Las Vegas Nev. Harrel’s impressive portfolio includes accolades such as the Wine Spectator Award of Excellence, a Fodor’s Editor’s Pick, Frommer’s Choice and numerous television and media appearances.
“It has always been an honor to study under Chef Ted. To be able to grow his vision and work with such a talented team at One Ocean, I am humbled and completely excited for what the future holds,” says Byron Harrel, resort chef of One Ocean Resort & Spa. “Introducing new locally sourced product that maintains truth in menu, is a very important aspect of this role and one that is very important to me.”
The property offers 193 rooms and over 10,500 square feet of meeting space.
