Rick Crossland
EXECUTIVE CHEF

Chef Crossland has led the Bahama Breeze culinary team since the brand’s inception in 1995. He oversees the creation and implementation of every dish and drink served in the restaurants, providing guests with fresh, delicious, innovative Caribbean-inspired fare.

A graduate of the Culinary Institute of America (CIA) and the University of Massachusetts, Rick has been a culinary professional for more than 30 years and has led food and beverage development for several major casual dining chains, including Steak and Ale, Bennigan’s, The China Rose and TGI Fridays.

Rick is a board member of the Caribbean Culinary Federation and a certified judge for culinary competitions throughout the islands. He is a CIA Alumni Fellow as well as a member of the American Culinary Federation and an editorial advisory board member for the beverage industry magazine, Cheers.

Rick and his team have won numerous culinary and restaurant industry awards, including excellent ratings in the National Zagat Dining Guide, numerous local awards and excellent reviews nationwide.

Peter Olsacher
CHEF de CUISINE

As a senior development chef for Bahama Breeze, Chef Olsacher has created many of the fresh, flavorful island-inspired items on the Bahama Breeze menu over the past 10 years.

Born and raised in Austria, Peter completed a culinary apprenticeship at the renowned Romantik Hotel Post in the city of Villach, then spent eight years in Bermuda and the Cayman Islands, working in various culinary positions for some of the Caribbean’s best known hotels and resorts.

He has won two national American Culinary Federation competitions and was voted “Invitational Chef of the Year” at the 2000 Taste of the Caribbean event. Peter also received the “Master of Taste” award from Chefs in America in 2006.

Vern Thomas
CHEF de CUISINE

Since joining Bahama Breeze in 1996, Chef Thomas has helped create many signature menu items for Bahama Breeze and has significantly contributed to making the menu one of the best in casual dining.

Born in St. Thomas, U.S. Virgin Islands, Vern earned a culinary arts degree with a concentration in gourmet cooking and catering. He worked as an executive sous chef at some prestigious island resorts before moving to the United States.

Vern has made several national TV appearances, including the Food Network’s “$40 a Day with Rachael Ray” and “Top 5” show, as well as the Fox network’s “Fox and Friends” and several local news broadcasts.

Chris Black
CHEF de CUISINE

With more than 20 years experience in the restaurant and hospitality industries, Chris Black has been an important member of the Bahama Breeze culinary development team.

Before joining Bahama Breeze, Chris held various culinary positions at several restaurants, including Olive Garden, Jiko at Disney’s Animal Kingdom, and The California Grill. He also worked on the culinary development team for Seasons 52 and was a chef instructor at the Le Cordon Bleu Culinary Academy in Orlando.

Chris holds several professional certifications from the American Culinary Federation.