A true Naples,
Florida native. Chef Jay Schrednitz has honed is culinary expertise with focus
on consistancy, seasonality of ingredients, and procurement of the finest
ingredients he can get his hands on. He
is now the Executive Chef at Flava in Naples, Fl.
Jay has found a home at Flava where he is able to give
classic European cuisine a modern twist and fully utilize all of his knowledge
and experience. Prior to Flava, Jay
spent the last six years under Peter Tierney and Windward Hospitality as
executive chef at his flagship “The Turtle Club” on Vanderbilt beach, . His experience also includes training under
Timpano Italian Chophouse concept chef Rocky Tarantello
preparing fresh pasta and
ravioli. Working alongside
Minteerat locally owned Pazzo! and a stage
with James Beard Award Winning‘Best Chef of he South’ Chef Chris Hastings of the Hot & Hot Fish Club in Birmingham, Alabama.
It’s at the
‘Hot&Hot’ where Jay got to experience a true ‘Farm to Table’
operation. Developing a new appreciation
for food and the inspiration and passion to bring his cooking to the next
level. Visiting the various local farms in
and around Birmingham and working with the in house butcher, baker, & pasty
chef, Jay became a more dynamic force in the kitchen. Bringing home new techniques and knowledge to
build onto his strong culinary foundation of classic French, Italian, &
Southern America roots.
Chef Jay Schrednitz has become a driving force at Flava and has
infused the culture with expectations of excellence and perfection from both
the kitchen and front of the house staff.
He is determined to propel Flava to it’s full potential and to accompany
its classic service with fresh,
flavorful cuisine to provide a unique dining
just off the beaten path in the heart of Naples.