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Memphis Garrett

Founder & CEO

Hospitality powerhouse Memphis Garrett has opened close to 40 restaurants and nightclubs throughout his career and is responsible for launching some of South Florida’s most acclaimed food and beverage concepts.

After placing as the runner-up in the CBS competition Big Brother in 2008, Garrett decided that his passion was in hospitality. He started as a busser at Sam Nazarian’s first club in Los Angeles and worked his way up the ranks, ultimately becoming Nazarian’s go-to operator for all new projects. Under the SBE and SLS flags, Garrett has developed, opened, and managed over 18 venues in L.A., Las Vegas, and South Florida.

In 2016, Garrett assembled an all-star roster of professionals to open The Poke House; one of Fort Lauderdale’s first eateries to focus solely on the traditional Hawaiian dish. Known for its casual surfing vibe, fresh ingredients and affordable price point, The Poke House quickly became a go-to destination for locals and visitors alike.

With his exceptional business acumen and a keen eye for neighborhood development, in 2018, Garrett opened JB&C juice bar and café in Flagler Village – once a dilapidated warehouse district that was being redeveloped into a dining and entertainment district. Once again Garrett’s hospitality savvy served him well and the wellness-oriented restaurant became a hit.

A year later, Garrett was tapped to open The Dalmar, a Tribute Portfolio hotel in downtown Fort Lauderdale. As Director of Food & Beverage, he was responsible for opening the property’s five culinary and entertainment concepts, as well as overseeing all operations and hiring. From there, Garrett was sought after to open Joia Beach, a stunning European-inspired restaurant and beach club on Watson Island in Miami, where he once again assembled a talented team of lauded Chefs and bartenders to open what quickly became a celebrity and foodie magnet.

During the 2020 pandemic, Garrett returned to the small screen for Big Brother: All Stars where he spent three months filming. Upon returning to South Florida, Garrett conceptualized three new dining and entertainment concepts: No Man’s Land and Ya Mas! Taverna, both slated to open in Fall 2021, and Blue Wave Sushi with two locations that opened this summer. Never content to rest on his laurels, Garrett continues to redefine South Florida’s hospitality landscape and has no plans of slowing down.

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Jacob Zamore

President/Operating Partner

From a young age, Zamore knew he was destined to be in hospitality. Upon receiving a Bachelor of Science degree in Hotel Restaurant Tourism Management from the University of South Carolina, the savvy young Zamore worked in all aspects of front of house operations and honed his skills at some of the top hotel restaurants in Miami including Cleo South Beach by SBE; The Bazaar by Jose Andres at SLS Hotel South Beach, and Bazaar Mar by Jose Andres at the SLS Hotel Brickell, where he achieved numerous awards and was responsible for overseeing all aspects of the $9 million annual operation.

Not content to rest on his laurels, in 2018, Zamore accepted a position as Director of Restaurants for the world-renowned Delano Hotel where he managed the financial aspects, operations and marketing strategies for the property’s multiple restaurants.

A job offer to open Carna by Dario Cecchini at SLS Baha Mar lured Zamore to the Bahamas, where he was responsible for launching the restaurant and creating a brand identity to be carried to other Carna Restaurants worldwide.

In 2021, Zamore reunited with his friend and hospitality colleague Memphis Garrett, founder and CEO of Garrett Hospitality Group (GHG). At GHG, Zamore will oversee the daily operations of all South Florida venues. He will play a pivotal part in the continued expansion of GHG’s two QSR concepts – Blue Wave Sushi and Point Break Poke House. Additionally, Zamore will spearhead the two new full-service restaurants the company is opening – No Man’s Land and Ya Mas Taverna in Ft Lauderdale, as well as focus on GHG’s continued growth.

Austin Blake

Executive Chef

A South Florida Local, Austin Blake knew he had a passion for cooking from a young age and has spent over a decade honing his culinary skills in the region. From humble beginnings in quick service restaurants, his passion for all things food grew, working his way up and into the renowned kitchens of Lasso the Moon, Valentino and One Door East.

In January 2019, Blake was tapped to work with James Beard cocktail titans Death and Co., and was tasked to open and operate the kitchen of Sparrow Rooftop Lounge – the swanky craft cocktail bar atop the scenic Dalmar Hotel in Downtown Fort Lauderdale. It was there he caught the eye of hospitality impresario Memphis Garrett.

In 2021, Garrett appointed Blake Executive Chef of Garrett Hospitality Group, a restaurant development and operations group which counts Point Break Poke House, Blue Wave Sushi and No Man’s Land amongst its concepts. In his day-to-day role, Blake will oversee menu development and implement and manage all back of house operations, while working closely with Garrett to propel the company’s portfolio of concepts to culinary excellence.

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Shane Spohn

Executive Sous Chef

Executive Sous Chef of Garrett Hospitality Group, Shane Spohn first discovered his passion for cooking as a young boy in South Florida. He and his father would go diving for lobsters during season and come home to cook them together. As a young teen, Shane got a job at Moe’s Southwest Kitchen and realized he wanted to pursue a career as a Chef.

His first step into a professional kitchen was at Southern Swank, an elevated southern restaurant in Fort Lauderdale. There, Shane started as a dishwasher and quickly worked his way up to prep, fry, then eventually the sauté station.

Upon leaving Southern Swank, Shane took a position at Lasso the Moon restaurant in Miami working high-end catering events, pushing himself further into fine dining. It was there that the Shane fell in love with the lifestyle of being a chef, the comradery amongst teammates, the fire in the kitchen, and making sure that every cut is perfect and every dish goes out in a timely and pristine manner.

Realizing he needed to find a culinary home to hone his skills, Shane actively pursued a job at Canyon Southwest, a staple on South Florida’s culinary landscape. Under the tutelage of Executive Chef/Owner Chris Wilber, Shane spent seven years growing and learning every aspect of the kitchen, ultimately earning a position as Sous Chef. That year, Shane was tasked to open Canyon’s sister restaurant, Primadonna Lounge, where his position as Chef de Cuisine allowed him to create and execute a fine dining Italian menu that merged tradition and creativity.

In 2021, Shane accepted a position with Garrett Hospitality Group and currently serves as Executive Sous Chef for the company and its multiple concepts.

Chevy Farrell

Director of Beverage

A seasoned beverage manager and spirits specialist with more than a decade of experience in high-volume, upscale restaurant and lounge operations, Chevy Farrell serves as the Director of Beverage for Garrett Hospitality Group. In this role he coordinates, supervises and directs all aspects of beverage operations for the company’s food and beverage outlets.

Farrell’s hospitality experience spans the state of Florida and has earned the talented cocktail aficionado rave reviews and accolades. While studying at Florida State University, Farrell worked at Andrew’s 228 and Andrew’s Capital Grill and Bar in Tallahassee. There the young bartender quickly rose the ranks and soon became the youngest manager at one of the city’s longest running establishments. Soon after, Farrell was tapped by SBE to open Hyde Beach Kitchen + Cocktails – a fifteen-million-dollar three-story restaurant and lounge in Hallandale Beach, Florida. At Hyde, Farrell led the team of bartenders and developed and implemented training programs for the venue’s service staff. From there, Farrell moved upstairs at the Hyde Resort and Residences, were he served as Beverage Director of Terrazas at Hyde until 2018.

After a stint at iconic Miami venue Ball & Chain, Farrell was once again sought out for his libations prowess and was tapped by hospitality powerhouse Memphis Garrett to open Sparrow at The Dalmar – an elevated cocktail lounge developed by Garrett in conjunction with Proprietors LLC, the famed group behind Death & Co. At Sparrow, Farrell was responsible for overseeing bar operations, while helping to create the rooftop bar’s award-winning cocktail program.

In an effort to broaden his experience, Farrell accepted a position as Brand Ambassador for Caledonia Spirits and worked on the supplier side of the spirits business until the pandemic forced him to make a move. Since then, Farrell served as acting Beverage Manager of Fort Lauderdale’s Glitch Bar until 2021 when Memphis Garrett once again tapped him to join Garrett Hospitality Group.

Becky DeWald

Regional General Manager

Point Break Poke House & Blue Wave Sushi

Boasting over two decades of experience in the hospitality industry, Becky DeWald is the Regional General Manager of Garrett Hospitality Group’s Point Break Poke House and Blue Wave Sushi concepts.

Upon graduating from the prestigious Culinary Institute of America in 2001, Becky began her career working in the kitchen of the Ritz-Carlton Naples. There, she learned the ins and outs of working on the line and ultimately made her way to the front of the house, where she found her true calling. Several years later, Becky accepted a position overseeing culinary operations as General Manager for First Watch Restaurants. A job offer from Waldorf Astoria Naples lured Becky to the world of hotel food and beverage and she quickly rose the ranks and was named Food and Beverage Manager of the swanky property.

In 2017, Becky was tapped to be a part of the opening team of Conrad Fort Lauderdale, where she served as Food and Beverage Manager, overseeing operations of all culinary concepts at the oceanfront hotel. In 2019, Becky accepted a position as Assistant Director of Food and Drink at Fort Lauderdale’s Dalmar Hotel, where she first met Memphis Garrett, founder and CEO of Garrett Hospitality Group.

Not content to rest on her laurels, Becky wanted to broaden her areas of expertise and sought out a job at A Cut Above Butcher & Provisions where she spent the next year honing her butchering skills.  In January 2022, Becky reconnected with Memphis Garrett who appointed her as Regional General Manager for his company’s expansion of Point Break Poke House and Blue Wave Sushi.

Interviews and images are available upon request.

Media Contacts:

Lauren Busch/Marel Hinners

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