POOLSIDE DINING

AT CALIZA RESTAURANT

Formally trained in Brisbane, Australia, Shayne Vaughan has been surrounded by the world of food from a very young age, and his style emphasizes fresh, local and organic flavors.  Prior to graduation, Vaughan worked as part of a team in the Food Asia International Salon Culinaire in Singapore. It was there that Vaughan met salon judge Chef Herbet Franscescini, who offered Vaughan an apprenticeship at the Brisbane Hilton Hotel. Vaughan's subsequent four years at the Hilton afforded him the experience of working with exceptional culinary talents from around the world. Vaughan studied and worked throughout Europe, before accepting the role of Sous Chef at Hotel Syracuse-Radisson Plaza in New York and then as Executive Sous Chef at Bluepointe in Atlanta. Vaughan relocated to Walton County in 2007 to accept the Chef De Cuisine position at Grayton Beach's famous Criolla's Restaurant.