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 serves fine, fresh seafood focused on local and sustainable ingredients with a modernist approach and attention to seasonality.
After working in the restaurant industry for more than two decades, Crum most recently served as Chef de Cuisine at the elegant Eleven rooftop restaurant of the four-diamond Reunion Resort & Golf Club in Central Florida. He has also held Executive Chef titles at The Country Club in Florida Ocala and Eagle Creek Golf Club in Lake Nona Florida. Crum worked his way up the industry, starting out as a dishwasher at age 16 before moving on to food runner, busser and then bartender. At age 21, he moved to the Hamptons to gain gastronomic experience. From behind the bar, he was drawn to the energy and excitement of the kitchen and enrolled in the culinary school Le Cordon Bleu, graduating in 2004. Again, as he made his way up, Crum began to develop his culinary skills as a line chef. Born in Central Florida, Crum is inspired by Southern and Floribian influences, which is reflected in some of his favorite dishes, including shrimp and grits, fried green tomatoes, and ropa vieja.