Terry Albury, Director of Operations
Terry has been an essential element in both Kaiyo Grill and Green Turtle Inn since their inception. She was born in Lakewood, Ohio to a family of good, solid "old-fashioned" values; her parents were married for sixty years! She has four brothers and a sister so she learned how to manage men early in life and by being a huge Cleveland sports fan she has learned how to manage catastrophe just as well - both of which make her an ideal restaurateur.
Terry graduated from Dyke Business College (in a year to remain unnamed) with a B.A. in accounting. She moved to the FL Keys in 1984. Proud and very active mother of Emily and John.
Terry tackles more duties and tasks between both restaurants than there is room to mention but her most notable includes her primary role as Director of Operations for both restaurant and every Tuesday hosting the Girls Night Out live radio broadcasts on . Always willing to do whatever it takes Terry is an invaluable part of the success of both restaurants -and she has a great smile! Terry can regale you with tales of local Keys legend and lore. Stop in to The Turtle any Tuesday for Girl's Night Out and share a glass of Chardonnay with the most colorful number cruncher ever!
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Yoel Sanchez, Rest. Manager
Born in Cuba Yoel Sanchez came to Florida and ultimately the Florida Keys fifteen years ago with his parents and sister in search of the good life. Raised with strong work ethic Yoel began his restaurant career at the age of fourteen as a dishwasher at a Key Largo eatery. He grew through successful positions in notable Islamorada restaurants as fry cook, line cook, food runner, bartender, and ultimately found great satisfaction in restaurant management.
Yoel has also partnered in a family lobster and stone crab fishing business on Lower Matecumbe Key. In his free time he enjoys Keys water sports including fishing, snorkeling, and spear fishing. A sports fan Yoel is a basketball guy and in fact LOVES the Miami Heat. His favorite food style is Italian though admittedly he confesses he prefers to enjoy his Fiance' culinary skills at home. He is also a student and is studying dentistry.
At Green Turtle Inn he fits a special niche as assistant restaurant manager and cook. He may greet you at the door or you might find him smiling working "behind the line". When asked about the best part of his job he says without hesitation, "customer interaction and having fun with co-workers." Join Yoel and the crew at the Turtle. Make reservations for your next unforgettable meal, or drop in for breakfast and say hi to Yoel.
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Ocean Nason,
Marketing Coordinator
Ocean was born and raised in the keys. A true "Conch" she also has a deep rooted history with the Green Turtle Inn. Her grandmother Shirley "Mama" Hamilton proudly served guests for over 35 years. Actually, Ocean herself got her first job as a busser at the Green Turtle when she was 15 years old. She has a deep love for the Islands as well as the Green Turtle.
Ocean continued working in the hospitality industry working as a server, bartender and catering assistant. She began her college education at Miami Dade College, where she received an Associates Degree in business. Ocean took a break from school to get married to her husband Lee, a fishing Captain, and have their first daughter Kailee Marie. Five years later she went back to school and studied at Florida International University. She graduated, Magna Cum Lade, in 2010 with a Bachelors in Marketing. About a month after graduation Ocean and her husband welcomed their second daughter, Isla Jean. While she was attending school she successfully ran a cleaning company that specialized in green cleaning methods. The cleaning business was started to provide the flexibility she needed to complete a degree and raise a family.
Ocean understands and appreciates the importance of hard work and dedication. Multi tasking is her speciality and she gets a ton of practice. She is a people person who loves to interact with her customers and coworkers.
When she's not working you can find her hanging with her kids and their crazy puppy, HallyBoo. She loves anything outdoors and being with friends. Fishing is her passion and when she can talk her husband into fishing on his day off, that's where they'll be!
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Matthew Slattery,Executive Chef
Chef Matthew Slattery's experience is diverse, his awards impressive, and his industry reputation solid- he's well known for his leadership skills, his personal work ethic, and his creative approach to food. Creative cuisine must run in his family; when asked during an interview what inspired his love for cooking he replied, "My father, was always creating new and interesting items with different twists to eat at home". Yes, Chef "Slatts" also cooks at home and enjoys constantly experimenting with new ingredients. His favorite related job; working as a personal chef on the road for many music-touring artists including NSYNC and Tim McGraw. And the brave advice he shares for pulling off a last-minute meal; "Start cooking, then later figure out what it's going to be".
His cooking style he describes as "Good clean American food with a twist". A good example is his recipe for Drunken Scallops; they're pan seared in duck fat until caramel colored and sweet. Then he adds bacon, garlic, shallots and the twist; instead of wine, he deglazes the pan with a good stout beer. The dish is finished with heavy cream and parmesan. Paired with lobster mashed potatoes the recipe is hailed as "one of the most popular items at the restaurants and festivals where it has been featured". This is just one of the niche specials that will be showcased on Kaiyo Grill's signature menu.
His life is as eclectic as his cooking style. Myriad experiences include: Cook Orlando 2011 Champion, the competition was "chopped style" (covered baskets of surprise ingredients were supplied for creating each course of dinner), winning over four of Orlando's top chef's. Also taking home first place in the 2011 Lake Eola food and wine Festival. He is an admitted Dave Matthew Band addict and has attended 54 live shows, has a fire dancer tattoo on his right shoulder, and he is a die-hard member of Red Sox Nation.
Chef Matthew Slattery said, "I am excited for the opportunity to work in an island environment and to immerse myself in its unique culture to nourish people with incredible food created from interesting local ingredients. I am eager to interact with customers so I can capture their collective dining spirit and design menus that embrace it".
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| Photo courtesy Jannette De Llanos |
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Chris Visger,
Chef de Cuisine/Catering
The Turtle’s Chef de Cuisine Chef Chris Visger was born in Alabama and raised in Richmond Virginia. Growing up he enjoyed competitive soccer and swimming. He began cooking at home with his mom at an early age. The hobby quickly led way to a profession and Chris worked in restaurants throughout high school. He attended Virginia Tech where he completed a degree in history and made a concentrated study in hospitality. Following graduation Chris headed west to the Scottsdale Culinary Institute in Arizona. Chris returned to Richmond and earned the position of Sous Chef at Lemaire, the award winning restaurant at The Jefferson Hotel. It was there in Richmond he met Daphne and fell in love. Together they moved to the Florida Keys and were married in 2011. The couple welcomed their son Teddy in 2012 and are proud to be a part of their new Florida Keys island community.
In addition to Chef Chris’ role as Chef de Cuisine at Green Turtle he also relishes his role as Catering Chef for Island Catering by Green Turtle Inn and Kaiyo Grill. His inventive style is seen in signature menus for Florida Keys Weddings and group gatherings. In the restaurant he explores creative presentations featuring local seafood and seasonal produce which can be experienced first hand by diners through his inviting nightly specials and signature menu features. When not creating culinary magic at The Turtle or Island Catering, Chris enjoys fishing and spending time with family, friends, and his dog.
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Megan Hylton, Catering Director
Southern through and through, Megan is quite accustomed to hospitality and service. Born in Memphis, TN, Megan grew up in Alabama and in her heart will always be an Alabama girl. She has “Crimson Pride” and will always cheer “Roll Tide”. Megan began her career in hospitality early by assisting a private caterer throughout high school. Megan attended college while bartending and being an assistant manager in several restaurants such as; Applebee’s, O’Charley’s and McCormick & Schmicks. Megan began working for Chili’s and became well rounded in the restaurant industry. While working for Chili’s she was in administration, bar & hospitality manager, kitchen manager, new store coordinator and finally she became general manager of her own restaurant in Mobile, AL.
Megan’s passion for traveling and food brought her to thekeys. She was looking for the experience of working with great chefs. Megan
embraced the keys and is proud to call them home. While maintaining several hospitality positions throughout the keys, she became a banquet captain for Green Turtle Inn & Kaiyo Grill. Due to her hard work and dedication Megan was promoted the Catering Manager.
In her free time Megan enjoys being social and out on the water whether it be for fishing, snorkeling or just a boat ride. She loves being in the Keys and looks forward to assisting you with any of your catering needs.
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