The Tree Steakhouse Names Byron Harrel Executive Chef | Food Newsfeed
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The Tree Steakhouse Names Byron Harrel Executive Chef

March 18, 2016 Industry News
Industry News

Independently owned The Tree Steakhouse in Jacksonville, Florida, named Byron Harrel as Executive Chef.

Harrel has spent the last 15 years as a chef at a variety of four- and five-star restaurants and resorts before joining The Tree Steakhouse. Harrel graduated cum laude from Johnson & Wales University with a degree in culinary arts.

“We are honored to have Chef Bryon be part of The Tree team,” says Joe Foster, managing partner of The Tree Steakhouse. “The Tree Steakhouse is a Jacksonville institution and Chef Byron will be leading us into a new era with his passion and talent.”

Harrel has extensive experience at renowned resorts and restaurants all over of the U.S. Getting his start at the The Ritz-Carlton, Amelia Island, Florida, as sous chef of Cafe 4750. He has continued on to restaurant chef, executive chef and director of food and beverage positions at Loews Miami Beach Hotel in Miami, Sierra Grande Lodge & Spa, and Elephant Butte Inn in Truth or Consequences, New Mexico, MGM Grand Hotel in Las Vegas, and One Ocean Resort & Spa in Atlantic Beach, Florida. Harrel has received many honors including the Wine Spectator Award of Excellence, a Fodor’s Editor’s Pick, and Frommer’s Choice.

“I’ve had experience serving the best and I’m excited to put my mark on The Tree Steakhouse,” says Harrel. “The Tree has a rich 47-year history in Jacksonville and I will continue that with classical cooking techniques and fresh, local ingredients.”

The Tree is a classic steakhouse restaurant with USDA Prime steaks, fresh seafood, in- house prepared sides, and a conditioned wine room with a large a selection of wine; all served in a traditional steakhouse environment.

The Tree was established in 1969 and quickly became a Jacksonville favorite. In 2015, the entire restaurant was renovated, along with an upgraded menu receiving a huge positive response from guests. All entrees are grilled over an open flame and only use the freshest ingredients.

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