Chris Tilley

Some of the most successful local kitchens are run by dynamic duos with a combination of talent, vision and respect for tradition. Read more

Food & Drink


Andrew West

James Shannon has been turning heads with cupcake creations such as Pineapple Upside, Campfire Favorite and Kiss of Death. Read more


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Brian Tietz

Meet five Southwest Florida culinary artists who mix passion and innovation into every dish Read more

Food & Drink

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    Brian Tietz

    Executive chef at Society, Todd Erickson balances himself on an oversized pumpkin. Society, at 13499 Bell Tower Drive in south Fort Myers, features modern American cuisine made with fresh ingredients.

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    Brian Tietz

    Chef Josh Zeman, from Sea Salt, 1136 Third St. South in Naples, balances a large wheel of Parmigiano-Reggiano. Josh’s forte is plating food in what he describes as “Jackson Pollock-ish style.”

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    Brian Tietz

    Private chef Andy Hyde, of Andy Hyde Catering in Naples, supports a giant black grouper caught locally and provided by Blue Star Seafood Co. Andy’s cuisine combines elements from his African, American and European background to craft his signature flavors.

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    Brian Tietz

    Kristina San Filippo, chef and owner of Purple Spoon in Bonita Springs, is a champion for knowing where your food is coming from. Here, she displays a bison skull from Three Suns Ranch in Punta Gorda, where she finds local, free range bison meat. Purple spoon is at 25151 Chamber of Commerce Drive.

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    Brian Tietz

    Chef Nicholas James displays some fresh pasta. He is the head chef at La Corte Bistro, 1520 Lafayette St., Cape Coral, Nicholas and his staff are known for not only their fine cuisine but also their unusually decorated rooms and courtyard dining.