Albert Tash is the Executive Chef at Seminole Hard Rock Hotel & Casino Tampa. With 20 years of experience as an Executive Chef, Tash’s employment prior to joining Seminole Hard Rock Tampa included Ameristar, Great Canadian Gaming and Boyd Gaming. Tash specializes in venue design and operation, menu engineering and design, as well as team communication.
A Canadian, Tash has been the recipient of many prestigious awards over the years including a President’s Award, Chef of the Year Award and a Gold Medal at the World Culinary Arts Festival. Tash holds a Bachelor of Arts Honors Degree and a Juris Doctor Degree from the University Alberta along with Culinary Honors from the Northern Alberta Institute of Technology.
Born in Caribou, a small town in Northern Maine, Frank Anderson grew up on a potato farm, which he attributes to his strong work ethic. A graduate of Southern Maine Technical College and the Italian Institute for Advanced Culinary & Pastry Arts, Anderson has accumulated more than 20 years of culinary experience. Anderson anchored his culinary career, spending more than 10 years cooking alongside James Beard Award-winning chefs, Jon Shook and Vinny Dotolo. Their partnership started at a catering company, Carmelized Production, where the three worked out of an unassuming commissary in Los Angeles. With three years’ worth of savings, Shook and Dotolo fulfilled a life-long dream to build out the commissary space, and in 2008 re-opened the location as Animal restaurant, with Anderson as Chef de Cuisine. Anderson lead the kitchen until Shook and Dotolo decided to open their second restaurant, Son of a Gun.
Anderson opened Son of a Gun, managing the kitchen for three years as Chef de Cuisine. Under his direction, the restaurant achieved numerous awards and recognitions including Top Ten Best Restaurants (2011 – Bon Appetit; and 2012 – Los Angeles Magazine), Best Seafood Restaurants in the U.S. (2012 – Travel & Leisure), World’s 5 Hottest News Restaurants (2011 – Details Magazine) and Dish of the Year (2013 – Los Angeles Magazine).
Eric Beaulieu is the Executive Sous Chef at Seminole Hard Rock Tampa. Beaulieu joins the Seminole Hard Rock Tampa team after spending six years at Seminole Casino Coconut Creek where he worked at such dining venues as 1st Street Deli, NYY Steak and Sorrisi. Upon his departure from the property, he was the Garde Manger Chef.
A graduate of the Academy of Culinary Arts, Beaulieu began his career at the Pier House Resort in Key West and became the sous chef for the four-diamond restaurant, One Duval. He would go on to join Hyatt Pier 66 in Fort Lauderdale, where he oversaw high-end banquets, large corporate events and restaurant development. Following his Hyatt Pier 66 stint, the New England native moved to a Hyatt sister property in Fort Lauderdale – the Bahia Mar Beach Resort – where he was sous chef and later executive chef.
Stephan Schubert, who won the prestigious American Culinary Federation Chef of the Year award in 2014, is the Executive Pastry Chef at Seminole Hard Rock Hotel & Casino Tampa. Schubert, a 30-year veteran of the pastry business, is originally from Germany. He has worked in highly-rated European restaurants and hotels in Germany, Greece and Switzerland. After moving to the U.S. in the late 1990’s, Schubert worked with such companies as Caesar’s Palace in Las Vegas, the Ritz-Carlton in Naples, FL. and the Royal Viking Cruise Line. Most recently, he was the Regional Executive Pastry Chef for Pinnacle Entertainment properties in St. Louis and was named Pastry Chefs of the Americas.In September 2017, Schubert represented the USA and the property at the Global Pastry chefs Challenge in Greece.
Walter M. Apfelbaum is Executive Butcher at Council Oak Steaks & Seafood at Seminole Hard Rock Hotel & Casino Tampa. In his latest role, he will also oversee butchering for the property’s other contemporary and fine dining establishments. Apfelbaum, a renowned butcher has been in the meat industry for over thirty years. Born in Asbury Park, New Jersey and raised in a German household, he began learning the tricks of the trade at his father’s best friend’s butcher shop at the ripe age of twelve, where he became truly mesmerized by the craft. His pure talent and knack for cutting was so visible that he was introduced and soon hired by the most notable butchers in the tri-state area for seasonal work. After high school graduation, Apfelbaum enrolled in a vocational school for culinary arts and became a butcher’s apprentice at Ocean Place Hilton Resort & Spa located in Long Branch, New Jersey.
Apfelbaum’s increased passion for the culinary arts led him to attend The Culinary Institute of America in Hyde Park. Following graduation, he was recruited by Whole Foods to participate in their butcher training program, where he was mentored by the lead butcher for Whole Foods tri-state locations. This invaluable experience eventually led him to travel abroad for several years throughout Europe visiting various regions from Denmark to Southern Italy to continue mastering his butchering skills, while also learning about the seafood trade. Upon his return to the States, Apfelbaum worked at various butcheries and world-renowned steakhouses located within the tri-state area including Peter Luger’s, Delmonico’s, Gallaghers, and Keens; which allowed him to continue honing his skills with dry aging high end meats from Kosher to USDA Prime to Wagyu from Japan.
In 2009, he relocated to Tampa, Florida and joined the butcher team at Council Oak Steaks & Seafood, at the Seminole Hard Rock Hotel & Casino Tampa. Three years later, the Seminole Tribe of Florida team offered him the opportunity to transfer to Seminole Casino Coconut Creek to open NYY Steak. Additionally, he was asked to join the opening team for NYY Steak in Midtown Manhattan.
In 2017, Apfelbaum’s career path led him to Detroit, Michigan, where he brought his craft and knowledge of big city steakhouses to launch Prime + Proper, an award-winning steakhouse. As of this summer, he has rejoined the team as executive butcher for all of the eateries within Seminole Hard Rock Hotel & Casino Tampa. Apfelbaum’s day-to-day responsibilities include managing The Butcher Shop at Council Oak Steaks & Seafood, ensuring all cuts of meat are ordered and upheld to the highest standard of quality, educating front-of-house and back-of-the-house staff, and working with guests on the dining room floor of Council Oak to elevate their experience
Starting as a dishwasher in a fast-casual restaurant and diligently working his way up the ranks, chef Luis Rosales is a self-taught cook with an unsinkable work ethic and passion for delicious food. He is now chef de cuisine at the 146-seat fine-dining signature restaurant, Council Oak Steaks & Seafood, at the Seminole Hard Rock Hotel & Casino Tampa.
Rosales, a native of Berrien Springs, Michigan, joined the Seminole Hard Rock Hotel & Casino Tampa in 2010 at 20 years old. His first job was as a cook at The Green Room. He soon learned every station at the 24-hour restaurant, and after just a year, moved to one of Tampa’s most venerated kitchen in Council Oak Steaks & Seafood. He spent four years at Council Oak as both a cook and learning to fabricate meats in the restaurant’s custom butcher shop. For a new challenge and a desire to continue learning and building his culinary resume, he then moved to the Fresh Harvest restaurant, and was promoted to sous chef before moving to Rise Kitchen & Bakery, and then back to Council Oak, having worked in every major dining outlet in the hotel.
German Huertas Daza is the Chef de Cuisine for The Rez Grill at Seminole Hard Rock Hotel & Casino Tampa. Born and raised in Colombia, Daza previously worked at four other dining venues at the property – Grey Salt, Fresh Harvest Buffet, The Rez Grill and Plum VIP Lounge. Not long after, he returned to The Rez Grill and was promoted as Chef de Cuisine.
Prior to Seminole Hard Rock Tampa, Daza worked in New York City for Landmarc where he was the Sous Chef, Banquet Sous Chef and later the Executive Chef at Landmarc Tribeca. Additionally, he worked in the catering division of Benchmarc Events.
Carlos Quinones is the Chef de Cuisine of Rise Kitchen & Deli at Seminole Hard Rock Hotel & Casino Tampa. Originally from Fajardo Puerto Rico, he relocated to Tampa, Florida in 2008. Carlos began his extensive career with the Seminole Hard Rock Tampa as a cook for the former 24 hour dining establishment Green Room. Later in his career, Carlos moved his way up to becoming a Lead Cook for Council Oak Steaks & Seafood in 2011, and then helped open Rise Kitchen & Bakery in 2012 where he was hired on as a sous chef. Not long after he was promoted to “Room Chef” in the Green Room where he was also given the task to run all banquets throughout the casino. In 2014, Carlos was appointed Chef de Cuisine at Fresh Harvest Buffet.
Chef Carlos does not hesitate when asked if he has eager plans to continue moving up the Seminole Hard Rock Tampa food and beverage ladder. He is confident when expressing he is always up for the challenge. His goals are to aim for bigger and better improvements on not only himself, but also the dining establishments throughout Seminole Hard Rock Tampa. “Put your head down and work hard. Never wait for things to happen, make them happen for yourself through hard graft and not giving up”
Melvin De Leon is the Chef de Cuisine at Hard Rock Cafe in Seminole Hard Rock Hotel & Casino Tampa. De Leon has over 10 years of experience in various restaurants and catering venues. At Seminole Hard Rock Tampa since October of 2009, De Leon started in the former Billboard Cafe before moving to The Green Room where he was the lead cook since 2013. He was also at Fresh Harvest Buffet prior to moving to Hard Rock Cafe. A cigar connoisseur and avid camper, De Leon feels his diverse background will contribute to the overall success of a quality guest experience.