 Corporate Chef Robert Tulko
Winn-Dixie Stores, Inc.
Chef Robert Tulko, Winn-Dixie’s Corporate Chef, is well-known throughout Northeast Florida and the entire Southeast.
The affable Jersey City, NJ native is better known as “Chef Robert” to television viewers throughout the Southeast. His frequent appearance on WTLV-TV’s “Good Morning Jacksonville” and programs in Miami, Tampa, Atlanta, Greenville and Spartanburg make him a familiar face as Winn-Dixie’s goodwill ambassador.
A graduate of New York University with a degree in Business Management, Chef Robert pursued a career as a chef after finding success in real estate and the restaurant business. He enrolled in a formal cooking school when he was in his early 40’s and graduated from the Southern Culinary Institute in St. Augustine, Florida. He’s been with Winn-Dixie for almost 11 years.
Chef Robert has worked in kitchens throughout Europe, the Orient and Caribbean. He also worked with the White House pastry chef, supplying edible Christmas ornaments for President and Mrs. Clinton’s personal Christmas tree.
“I work for a great company and love my work,” he said. “Whether it’s doing holiday lunches, executive dinners, food tasting, or baking cakes for special occasions, I get to have fun everyday.” Chef Robert’s wife is Dr. Angela Martin, OBGYN. Hobbies include golf, cooking and French Cuisine.
 Executive Chef Tom Gray
Bistro AIX
Bistro AIX Executive Chef and Partner, Tom Gray, has made a name for himself in kitchens from New York City (Zoe Restaurant) to Los Angeles (Asylum), San Diego (Delicias) and Napa Valley (Wine Spectator Greystone Restaurant), before returning to his hometown in 1999 to open Bistro AIX.
A graduate of the Culinary Institute of America in New York, Chef Tom’s professional restaurant experiences and travels in Provence and Spain fueled his passion for Mediterranean and California cuisines. Balancing his culinary skills with a keen interest in wine, he also worked in the cellar at a Calistoga Boutique Winery to learn the art of winemaking.
In his spare time, you can find Chef Tom with his wife, Sarah Marie, and young son. Free evenings are often shared at home cooking and entertaining friends and family.
A city-hip restaurant located in Jacksonville’s historic San Marco District, Bistro AIX features a regional Mediterranean and French-inspired menu, an award-winning wine list and a full bar complimented by professional, unpretentious service.
Bistro AIX serves lunch Monday through Friday, dinner nightly, and l’Heure du Cocktail Happy Hour Monday through Thursday from 4-7 p.m. Courtyard dining, private dining rooms and catering services are also available.
Bistro AIX, 1440 San Marco Boulevard, Jacksonville
MatthewMedure.JPG) Executive Chef Matthew Medure
Matthew’s Restaurant
As Executive Chef of Matthew’s, Restaurant Medure, and Matthew’s Market, Chef Matthew Medure oversees all food and beverage operations. Although he splits his time among the three dining establishments, he can be seen most nights at his namesake restaurant creating magic for the palate.
Chef Matthew’s culinary career began in 1988 at the Pennsylvania Institute for Culinary Arts. His first internship was at The Ritz Carlton, Buckhead, in Atlanta, and in 1991, he was selected as a member of the opening team for The Ritz Carlton, Amelia Island where he was named Executive Chef of The Grill, the hotel’s fine dining room.
Matthew’s Restaurant opened in the heart of San Marco in the fall of 1997 and is the area’s only AAA Four-Diamond/Mobil Four-Star restaurant. Integrating cuisines from cultures and places that have personally touched his life, it is no wonder that guests who dine at his restaurant easily pick out Mediterranean, Middle Eastern, Southern and Asian influences in his menu.
Chef Matthew is a servant leader in the industry and community. He serves up his time, talents and many meals for numerous charities and launched a mini cooking school program for local high school students.
Matthew’s Restaurant, 2107 Hendricks Avenue, Jacksonville
 Executive Chef James O’Donnell
The Capital Grille
Chef James O’Donnell has been a culinary professional for over two decades. As Executive Chef of The Capital Grille in Jacksonville, he manages a kitchen staff of 25. Chef James draws inspiration from local ingredients to enhance the taste and flavors of his cooking.
Prior to joining The Capital Grille, Chef James honed his culinary skills as Executive Chef of the famous House-of-Blues restaurant in Hollywood, CA. In addition, he adds Michael Jordan’s Steakhouse, Rumjungle, and New York, New York Hotel Casino, among others, to his resume.
Chef James lives in St. Augustine with his wife, Leslie, and their two children. When not working, he enjoys reading, tennis and cooking with his wife and kids.
The Capital Grille, which is nationally known for its dry-aged, hand cut beef selections and extensive, award-winning wine list, is routinely recognized by Wine Spectator magazine, and most recently received the “Award of Excellence” in Fine Dining by the American Culinary Federation. The restaurant prides itself on offering professional, attentive service in an atmosphere of relaxed elegance.
Chef James credits The Capital Grille’s reputation to its blend of menu classics and signature Chef’s Suggestions. The restaurant earns raves not only for its tender steaks, dry-aged on premise in a proprietary process, but also for its popular Lobster Mac ‘n Cheese and Pan-Fried Calamari with Hot Cherry Peppers, among other dishes. Chef James is personally partial to the Porcini Rubbed Delmonico Steak and Lobster and Crab Cakes.
The Capital Grille, 5197 Big Island Drive, Jacksonville
 Executive Chef Tim Hoch
Levy Restaurants
Cooking is a true passion for Tim Hoch, Levy Restaurants’ Executive Chef at Jacksonville Municipal Stadium. Hoch became a fan of Southern cooking as he built a 15-year career mastering regional flavors as Executive Chef for different venues throughout Tennessee, South Carolina and Florida. Tim draws on his classical training to develop innovative menus with fresh ingredients and bold flavors. He is responsible for menu development including the exclusive MPS Group Terrace Suite, Bud Zone, Pepsi Cabana Tailgate Village, Crown Royal Touchdown Clubs, private luxury suites and all event catering throughout the stadium at Jacksonville Municipal Stadium.
Tim describes his approach as traditional, yet open to a twist of innovation. Pairing classical cooking techniques with dynamic bold flavors, Hoch says, "My goal is to create a menu that expresses the best of classical cooking with regional nuances." The result is refined foods with a new twist that, coupled with gracious service, leads to a new and exciting dining experience.
Tim joined Levy Restaurants Sports & Entertainment Group in November of 2000. Hoch held positions with some of the South’s top dining venues: serving as Executive Chef for The Merchants Restaurant, the historic Pineapple Room Restaurant at the Cheekwood Botanical Garden and Museum of Art in Nashville; Executive Chef for Levy Restaurant’s Wildhorse Saloon & Lambeau Field, an award-winning restaurant and entertainment mecca; Chef de Saucier at the famed Opryland Hotel Nashville; and training in pastries at the grand Peabody Memphis hotel.
Hoch is a graduate of the Western Wisconsin Technical Institute, and has earned supervisor certification from the American Hotel and Motel Association. He has taught courses for the Opryland Hotel Apprenticeship program, which was considered one of the best such programs in the nation.
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