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Jamaican born and raised, Chef Ty Wong found his love for cooking at a very young age. After migrating to the United States, Chef Ty worked in Corporate America for several years before finding his way back to his true passion, cooking. He went out on a limb, taking ownership of casual dining restaurant when an irresistible opportunity presented itself. During that time, he experienced the very real inner workings of being a restaurateur and decided to make it official by attending and graduating culinary school in South Florida. Immediately ensuing, his culinary career began to flourish. 

He proceeded to work in the upscale resort sector of South Florida. Most notably, The Fountainebleau and the 5-star Ritz Carlton Brand. The Ritz-Carlton Key Biscayne is where he developed and refined his culinary skill. Exposure to several cooking techniques, styles and cuisine landed him in the fine dining restaurant, Cioppino at The Ritz-Carlton. His love for food and the ability to produce fresh, organic, locally grown crops of his own was the perfect combination which has guided him to Exuma. 

His style is highly infused with spices and flavors of an Asian-Caribbean base. Chef Ty has brought his contemporary blends from South Florida and illuminated the local food scene with variations of customary island and Asian dishes. From our flavorful conch quesadillas with just the right mixture of spices that explode in your mouth, to our sweet and crispy BLU donuts... everything on the menu will tantalize your senses all at once.