skip to Main Content


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.

Stay up-to-date on social media:

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.

Stay up-to-date on social media:

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. 

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.

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.

Interviews and images are available upon request.

Media Contacts:

Lauren Busch/Marel Hinners

Back To Top