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Dining at Sea Oaks Beach and Tennis Club

Sea Oaks dining staff

Steve Long, Executive Chef

Steve was born and raised in Vero Beach where, while attending Vero Beach High School, he worked at several local restaurants, starting as a bus boy at the Black Pearl and later at Ocean Grill. Moving on to Tango’s, he caught the eye of the restaurant’s owner and chef soon assuming the position of sous chef. While pursuing a culinary degree at Johnson and Wales University in Charleston, South Carolina, he interned at the Charleston Place Hotel in their award-winning Charleston Grill. Returning to Vero Beach following graduation, he worked at The Moorings Club and then at Orchid Island Golf and Beach Club. His first executive chef position was at Verandah in Ft. Myers, where he worked until he became executive chef at Sea Oaks in 2009.

Lincoln Dobson, Sous Chef
Born and raised in Jamaica, Dobson’s family taught him the importance of good food and fresh ingredients. His interest in cooking came when he was a teenager and enjoyed lots of hunting and fishing with friends; he quickly realized that if anything edible were to come of his day’s efforts, he had to cook it himself.

Dobson began his career as the proverbial “dishwasher” in a restaurant in Jamaica. He later worked his way up to line cook in that same restaurant.  From there, he moved on to some of the finest restaurants on the hip strip of Negril and then to a five-star all-inclusive resort.

Acceptance in a government sponsored hospitality work program took him to Michigan, Massachusetts and Florida — where he worked in some of the finest restaurants and country clubs. While working at a country club in Fort Myers, he met Executive Chef Steve Long, who brought him to Sea Oaks.

In March 2018, Dobson received the highest accolade of his career when he was awarded both the Top Chef title and the People’s Choice award at the 10thannual Vero’s Top Chef Challenge.  Sous Chef Dobson was assisted by Executive Chef Steve Long and the team at Sea Oaks.