February 20-24, 2019 Miami Beach
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Dallas Wynne

Dallas Wynne
Executive Pastry Chef

At the helm of all things sweet is Dallas Wynne, the Executive Pastry Chef at Stubborn Seed by Jeremy Ford – a concept by Miami-based boutique restaurant firm Grove Bay Hospitality Group (GBHG) – located on Washington Avenue in the popular South of fifth neighborhood. A graduate from Johnson & Wales University in 2015, with degrees in Science Culinary Arts and Food Service Management, Wynne is a rising star in the Miami culinary scene.

While studying, she got her start as a Lead Pantry Chef at Willoughby Golf &... READ MORE

Dallas Wynne
Executive Pastry Chef

At the helm of all things sweet is Dallas Wynne, the Executive Pastry Chef at Stubborn Seed by Jeremy Ford – a concept by Miami-based boutique restaurant firm Grove Bay Hospitality Group (GBHG) – located on Washington Avenue in the popular South of fifth neighborhood. A graduate from Johnson & Wales University in 2015, with degrees in Science Culinary Arts and Food Service Management, Wynne is a rising star in the Miami culinary scene.

While studying, she got her start as a Lead Pantry Chef at Willoughby Golf & Country Club in 2010 at the ripe age of 16. For two years, Wynne learned the essential ins and outs of working in a kitchen including food preparation, sanitation and proper handling of customer requests. In 2012, she accepted a position at Harry’s Pizzeria; working her way up from Line Cook to Pantry Cook, to Pizza Cook. From there she transitioned to Pastry Cook at one of Miami’s most distinguished eateries, Michael’s Genuine Food & Drink. There she discovered her passion for baked goods; spending the next three years honing her creative side in pastry production and menu development.

Then in 2014, Wynne held a position as Executive Pastry Sous Chef for notable catering company Thierry Isambert Culinary and Event Design; before shortly moving on to serve as Executive Pastry Chef at Ariete by Native Sons Hospitality. Her skill was quickly recognized by locals and critics alike; as a result, she was named Eater Miami’s Pastry Chef of the Year Peoples’ Choice in 2016, and Next Generation Chef by Edible South Florida.

Now as Executive Pastry Chef at Stubborn Seed, Wynne is dazzling guests with her creative confections perfectly paired with the restaurant’s polished menu and rich flavor profiles. Featuring decadent desserts like Corn Pavlova – corn custard topped with bay leaf meringue; Croustillant – a chocolate layer cake; Snickerdoodles – cookies with a gooey chocolate center; and Stout Cake accompanied by ginger ice cream. Her flare in the kitchen coupled with her immense talent will continue to flourish at the Chef driven spot, offering guests the perfect end to a unique culinary experience.

About Grove Bay Hospitality Group
Founded in 2010, Grove Bay Hospitality Group owns and operates a number of restaurants throughout South Florida. Based in Miami, Grove Bay aspires to enhance the lives of its guests, employees, communities and investors as a restaurant industry leader by developing innovative, memorable and highly successful restaurant concepts. The men in the mix behind the scenes: Co-CEOs Francesco Balli and Ignacio Garcia-Menocal and COO Eddie Acevedo. Grove Bay currently owns and operates Glass & Vine with chef/partner Giorgio Rapicavoli; Big Easy Winebar & Grill with winemaker/restaurateur Ernie Els and American Harvest, a unique farm-to-table fast casual concept with two locations (Brickell City Centre and South Miami); Stiltsville Fish Bar on Miami Beach with chef/partners Jeff McInnis and Janine Booth and Stubborn Seed with Chef Jeremy Ford, among others. The homegrown restaurant company is also planning an ambitious multi-restaurant and retail project, The Harbour, in Coconut Grove, slated to begin in 2018. Additional locations of American Harvest are also in the works. www.grovebaygroup.com.
Interviews and images available upon request.

Media Contacts:
Gita Shonek/Larry Carrino
Brustman Carrino Public Relations
gbhg@brustmancarrinopr.com
(305) 573-0658

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