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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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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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Adam Boyne

Director of Operations

After a decade of working in sales and marketing, Boyne made a decision to follow his passion for the hospitality industry. In 2012, he completed his Bachelors of Arts in Foodservice Systems Administration and Management from Johnson + Whales University, Magna Cum Laude. From there, Boyne cultivated his hospitality skills through different positions at South Florida restaurants like Funky Buddha Brewery, Matador Room at Miami Beach Edition Hotel, and River Yacht Club, where he served as Lead Captain. Additionally, he spent several years working on mega yachts and private estates catering to the needs of billionaires and celebrities. Realizing his niche and passion was opening restaurants, Boyne transitioned to a more traditional role in the hospitality industry in 2018 and accepted a position on the opening team for restaurants DOA and Etaru. In 2019, Boyne was tapped to open Terrace Grill at the Dalmar Hotel where he met Memphis Garrett. Later that year, Boyne and Garrett helped open South Beach’s Joia Beach Club alongside nightlife titans Chris Paciello and Mio Danelovic of Liquid Hospitality.

Seeking a more creative role in the opening and development of brands and concepts, Boyne was thrilled to accept a position at Garrett Hospitality Group. As Director of Operations, he plays a pivotal role by overseeing all daily operations, staff development, and training. Additionally, Boyne will focus on the development and growth of all staff members to ensure that GHG continues to maintain the highest standard of service.

Interviews and images are available upon request.

Media Contacts:

Lauren Busch/Marel Hinners

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