About Seth Shipley: Seth Shipley was born and raised in the metropolitan area of Pittsburgh, PA in the borough of Rochester. Having grown up with an Italian mother who loved to cook elaborate meals for her large family every Sunday, he knew at a young age that he wanted to be a chef. After high school he took a job at a local family owned restaurant and enrolled in the Le Cordon Bleu Program at Pennsylvania Culinary Institute (PCI) in Pittsburgh. Seth excelled at his studies and graduated Summa Cum Laude in October of 2005.
Excited to take the next step, Seth moved to the beautiful mountain state of West Virginia where he was accepted into The Greenbrier Hotel's Apprenticeship Program under Chef Peter Timmins, C.M.C..
The Greenbrier Apprenticeship Program is an elite, comprehensive course of study, which is designed to provide students with the opportunity to acquire valuable skills in the culinary industry. The program consists of three years of extensive training, which includes; exposure to methods, demonstrations, and rotations that enables the apprentice to gain an advanced understanding of all the disciplines that the culinary craft encompasses. Seth graduated the apprenticeship program in 2008 earning two silver and two gold American Culinary Federation (ACF) medals.
Following his graduation Seth was offered a Sous Chef position at the Ritz-Carlton Lodge Reynolds Plantation located in Greensboro, GA. In late 2009, his mentor Chef Peter Timmins, the newly appointed chef of The Gasparilla Inn & Club in Boca Grande, FL, called to offer him a position that he could not turn down. The Gasparilla Inn & Club is a proud member of Historic Hotels of America (HHA) and the National Trust for Historic Preservation (NTHP). The Inn consists of 137 rooms, 63 in the main Inn and 74 in the surrounding cottages. The Gasparilla Inn & Club continues to be known for its impeccable service and its unique historic old Florida feel and atmosphere today.
Seth served as the Chef de Cuisine of the Main Dining Room until January 2013 when, upon Chef Timmins departure, he took the reins and became the youngest Executive Chef in Gasparilla Inn's 100 year history.
Along with his Executive Chef responsibilities, Seth also oversees an ACF accredited apprenticeship program at the Inn. He gives demos, training, organizes food showings and inspires his culinary team. Chefs who complete the program receive a Certified Sous Chef title from ACF, a ServSafe certificate for sanitation, a certificate in nutrition recognized by the National Restaurant Association and a foodservice management certificate also recognized by the ACF.
In 2014, Seth was inducted into the Resort Food Executive Committee (RFEC), a prestigious association of Food and Beverage Industry Leaders networking to share their knowledge and best practices, dedicated to culinary excellence and the career development of future resort chefs. In January of 2015, Shipley won the prestigious ACF Chef of the Year of the Southeast Region.
Experience the feeling of Florida as it was meant to be at this classic resort in the heart of Gasparilla Island.
The Gasparilla Inn & Club has been a premier destination on Florida's pristine Gulf Coast since 1913, offering a resort experience to forever remember.
Our historic resort is a short drive from the Ft. Myers, Sarasota/Bradenton or Tampa airports, and only a few minutes away from the private Coral Creek Airport and The Boca Grande Jet Center.