Born in Biel, Switzerland, Executive Chef Nyfeler is the son of a Swiss pastry chef. As a young boy, he dreamed of seeking new adventures and exploring different cultures through a culinary career. Using only the freshest local and finest imported ingredients and dazzling plate presentations, Rene and his culinary team create signature entrees, appetizers, salads, soups, and desserts that stir the senses and excite the palate. His award-winning New World Electric Cuisine, an eclectic, masterful blend of American, Asian, Mediterranean, Caribbean, and Moroccan influences, highlights the region's freshest local seafood, meats, and outstanding produce and is proof of Rene's innovative flair for flavor.

Executive Chef DeJuan Roy has an incredible passion for great food and wine. Drawing inspiration from the inherent beauty of the highest quality ingredients, he creates unique dishes that celebrate flavor and freshness. His menu reflects Contemporary American Cuisine emphasizing seafood from the Atlantic Ocean and the Gulf of Mexico, dry-aged North American beef and locally grown fruits and vegetables.