ORLANDO, FLA.—Wyndham Grand Orlando Resort Bonnet Creek has announced the appointment of Justin Crum as Chef de Cuisine for its award-winning deep blu Seafood Grille restaurant, which features fine, fresh seafood focused on local and sustainable ingredients with a modernist approach and attention to seasonality.
“Justin’s background in fine dining and upscale venues is perfectly in line with the kind of next level experience we provide at deep blu,” said General Manager Cathy Zucker. “He will further enhance our menu offerings with his southern roots and first-class touch.”
Having spent more than two decades in the restaurant industry, Crum was most recently Chef de Cuisine at the elegant Eleven rooftop restaurant at the four-diamond Reunion Resort & Golf Club in Central Florida. He has also held Executive Chef titles at The Country Club in Ocala (Florida) and Eagle Creek Golf Club in Lake Nona (Florida). Crum worked his way up in the industry, starting as a dishwasher at the age of 16 before moving to food runner, busser and then bartender. At 21, he moved to the Hamptons to gain fine-dining experience. From behind the bar, he was drawn to the energy and excitement of the kitchen and enrolled in Le Cordon Bleu culinary school where he graduated in 2004. Again, making his way up the ranks, Crum started crafting his culinary skills as a line cook. A Central Florida native, Crum is inspired by southern and Floribbean influences, which is reflected in some of his favorite dishes, including shrimp & grits, fried green tomatoes and ropa vieja.
Located within the Wyndham’s 500-acre resort complex, deep blu offers dedicated service, relaxing surroundings, and thoughtful touches for the most discerning palates. The Southern-inspired restaurant features everything from plank-grilled salmon and pan-seared Florida fresh catch, to aged Ribeye and hand-rolled sushi, all complemented by an extensive wine list and hand-crafted cocktails.
For more information, visit deepbluOrlando.com.