Chef Ted has carefully built relationships with farmers and fresh gulf seafood purveyors. These relationships are just one of the keys to his ability to create a truly unique experience for his diners.
It was in family owned and operated restaurants that Chef Ted Dorsey discovered a lifetime passion for “All Things Food.” Spending summers at the side of his beloved grandmother in Springville, Alabama he learned to recreate magic in the southern roots recipes and techniques that he uses to this day.
After graduation from the international cooking school Le Cordon Blue, Chef Ted was mentored and worked for award winning chef Marty Blitz at Mise en Place in Tampa.
Later as Executive Sous Chef for Bryce Wittlesy of Chez Bryce, a classic French Mediterranean Restaurant, Chef Ted was approached by well-known restaurateur Gordon Davis. Over the next 5 years the two would open three popular venues in the Tampa Bay area: Ciro’s Speakeasy & Supper Club, Boca Kitchen Bar and Market, and Copperfish Seafood Grill & Oyster Bar.
To ensure success, developers of the first new waterfront restaurant on St. Pete Beach in 16 years relied on Ted as Executive Chef and Bar manager, and Castile at Hotel Zamora opened to rave reviews.
In 2015, through a newly formed company, D & G Holdings, Chef Ted created The Mill with locations on both sides of the bridge. He also opened a fast casual chicken concept called Nash’s Hot Chicken on Central in downtown St. Pete.
Today, the culmination of talent, experience and passion for food brings Chef Ted and businesses leader and philanthropist Bill Edwards to the creation of Sonata, the Bay Area’s most exciting new waterfront venture.