Our Executive Chef

As the new Executive Chef of The Gasparilla Inn & Club, Chef Seth Shipley specializes in Modern American Cuisine that is both inventive and refined. He succeeds his mentor Chef Peter Timmins, The Inn’s Executive Chef from August, 2009 to January, 2013. Prior to assuming his new responsibilities, Chef Shipley served as The Inn’s Chef de Cuisine for three years, and previously worked as a Sous Chef at The Ritz-Carlton Lodge, Reynolds Plantation in Georgia. While attending The Greenbrier Apprenticeship Program, Chef Shipley trained under Certified Master Chef Timmins, during which he earned one Silver and two Gold American Culinary Federation medals. Chef Shipley is also a graduate of the renowned Le Cordon Bleu Institute of Culinary Arts in Pittsburgh.

He is also a member of The Resort Food Executive Committee, a lauded organization dedicated to culinary excellence and the career development of future resort chefs.