When not in the kitchen, he can be found on the golf course perfecting his swing or fishing, or spending quality time with his family.Įrin O’Keefe is the new Sommelier at Kimpton Vero Beach Hotel & Spa. I feel it is essential that everyone understands that it is a team effort and that collaboration is what makes a great kitchen.” “It is what keeps the team excited, motivated, and generating quality dishes. “I believe developing the culture is an extremely important element in the kitchen,” he explains. He applies many of the same methods to running a successful kitchen as he would a coach of a sports team. Louis, located atop the famed Cardinals stadium.Ĭhef Matt joined Kimpton Vero Beach Hotel & Spa in early 2022 and is excited to bring his commitment to quality to the resort’s menus. In late 2017, he was tapped to open the new concept LIVE! By Loews in St. In 2015, he joined Loews Chicago Hotel, where he held various positions including Executive Sous Chef of the hotel. His four and a half year tenure at NoMi Kitchen influenced his culinary direction focusing on seasonal, refined American cooking. Following his European stint, Matt returned to solid ground to join the team at Michelin-starred NoMi Kitchen inside Park Hyatt Chicago. He even took to the seas as sous chef for Silversea Cruises LTD in the Baltic Sea.
Matt honed his skills in hotel kitchens such as the Omni Orlando Hotel at Champions Gate, Rosen Shingle Creek, and Peabody Hotel Orlando. Matt Lange joins Kimpton Vero Beach Hotel & Spa as Executive Chef. Jeffrey has developed a palate for tequila and loves to sip on a nice reposado from time to time. Outside of work Jeffrey loves to spend time on the golf course, the beach, and on the river in his kayak. He has a hands-on approach to management and likes to lead by example. Jeffrey has built a great relationship with the team around him and utilizes their strengths to best accommodate the guests. Jeffrey joined the Kimpton Vero Beach Hotel and Spa family in April of 2022 as a restaurant manager overseeing both Cobalt and Heaton’s restaurants. Here he was able to elevate the dining experience and refine the service to accentuate the new tasting menu concept and hone that knowledge of fine wine even more. After Le Cheri, Jeffrey had the opportunity to reopen a newly renovated Bibou as General Manager. Jeffrey went on to open Le Cheri where he curated their beverage program and would guide neighborhood folks and oenophiles alike through the restaurants impressive French & Swiss wine list. Having studied hospitality management at Walnut Hill College, he took a job serving at Bibou BYOB that has accumulated accolades from the NYT, Philadelphia Inquirer, and allowed him to develop a knowledge of fine wine and elegant service.
Assistant general manager, jeffrey gillespieJeffrey’s passion for food and beverage began in the city of brotherly love.
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