We are proud to host one of the most critically acclaimed culinary teams in the South Eastern United States. From our Executive Chefs to our line cooks and sous chefs to expediters, our collective goal is to consistently bring you an exceptional dining experience.

Meet the people behind the concepts, learn more about them and what inspires the dishes they present to our guests daily. 

Chef Driven,

Food First Philosophy 

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Chef Lindsay Autry

It’s a rare opportunity to enjoy the culinary creations of a chef as talented as Lindsay Autry.  Her exceptional skills in the kitchen have earned her the reputation of one of America’s top chefs, and provided her the opportunity to work alongside some of the best in the world. A three time James Beard Award nominee and graduate of Johnson & Wales University, Chef Autry held various chef positions at prominent restaurants along the East Coast and in Mexico and made headlines as a finalist on Bravo TV’s ninth season of “Top Chef.” As a native North Carolinian, Chef Autry describes her cuisine as soulful, embracing Mediterranean flavors with a blend of her southern roots.

 
 

With over 15 years developing his craft, PISTACHE Chef de Cuisine  Michael Burgio is an accomplished culinary professional with a vast knowledge of classical cooking techniques and modern flavor profiles. A graduate of Florida Culinary Institute, Burgio’s gastronomic repertoire includes classic French training honed as Executive Sous Chef at Café Boulud Palm Beach as well as experience in a diverse range of culinary cuisines executed as Sous Chef at Addison Reserve Country Club. Burgio joined the Titou Hospitality team in 2021 where he steers the direction and execution of one of West Palm Beach’s most popular kitchens.

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Chef Mike Burgio

Chef Aaron Black

The integrity of local food is in Aaron Black’s genes and the food business is in his blood. Born and raised in the farmlands of Ohio, his family owned the local meat packing plant and as well as the local creamery, selling ice cream to its enthusiastic neighbors. This upbringing had a major impact on his life, eventually leading him to pursue a degree from the Florida Culinary Institute. Upon graduation, Black traveled across the country to further his education in as many different culinary styles as possible. First was the Austrian fine dining establishments Sai-Sommet and La Pasch in Park City, Utah, where Black learned the finer points of European cuisine under esteemed chef James Dumas. He then moved across town to Goldener Hirsch for tutelage in chef Zane Holmquist’s contemporary twists on traditional American fare. 

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Have A Passion For Hospitality?

Creating a sublime dining experience, from start to finish, is a passion of ours, and if you feel the same, there may be a place for you with us. Available positions range from entry level to management. Servers, chefs, bartenders- our staff are on the front lines of providing the very best in South Florida. Reach out to us to learn more.