Inside the mind of Executive Chef Jason Revell as he crafts affordable luxury, signature Benedicts, and black-and-gold magic
With a journey in the restaurant industry that began unexpectedly in Palmetto, Florida, Executive Chef Jason Revell brings deep-rooted passion and years of hands-on experience, having grown up immersed in the world of food. His commitment to creativity and bold vision is now taking center stage at The Dan, the sophisticated 1920s-inspired restaurant within the historic Hotel Flor in downtown Tampa.
Tampa Style: You’ve got deep Florida roots—how has growing up in the state (and your early kitchen experiences) shaped the way you approach Gulf Coast-inspired dishes at The Dan?
Chef Revell: “My culinary journey began in a small barbecue restaurant that, quite frankly, lacked organization and cleanliness. That early experience became a turning point, instilling in me an unwavering commitment to precision, discipline, and impeccably maintained kitchens. It shaped not only my approach to food, but also my leadership philosophy—excellence begins with structure.
My cooking style is inspired by the Gulf Coast and what I proudly call Floribean cuisine: a bold fusion of Caribbean influence and Florida’s coastal flavors. Built around bright colors, locally sourced ingredients, fresh seafood, and prime cuts of steak, each dish is designed to be more than a meal—it is an experience. Visually striking and thoughtfully composed, the cuisine is meant to spark curiosity, invite conversation, and leave guests eager to discover what comes next.”
Tampa Style: The Dan channels 1920s glamour in a historic hotel setting with live jazz and sophisticated ambiance. How do you balance that Roaring Twenties vibe with modern, chef-driven creativity in your menu curation—especially with local ingredients and timeless classics?
Chef Revell: “One thing I have always looked to achieve in my career is creating an outside-the-box style of identity for the places where I serve as chef. Hotel Flor and The Dan offer a unique challenge because the 1920s were not a time for fine dining in many places. Unfortunately, much of America was financially strained during that era. So the goal for this restaurant is to create an affordable yet upper-scale, polished dining experience. The ultimate vision is to transform The Dan into a polished steakhouse with approachable prices, while focusing fine-dining techniques on plate presentations and creative outlooks. Plating is a strong skill of mine, and I aim to bring that to The Dan.”
“The team at The Dan is, without question, one of the strongest I have worked with, and their shared commitment to creativity and precision makes true synergy possible.”
Tampa Style: Your culinary journey includes everything from dishwashing to leading kitchens at high-end resorts and now The Dan. What key lessons from those roles have you brought to elevating the dining experience here in downtown Tampa?
Chef Revell: “First and foremost, no kitchen can truly function—let alone excel—without structure, consistency, cleanliness, and organization. These principles are the foundation of any great restaurant and any great chef. Having progressed through every level of the kitchen, from dishwasher and prep cook to line cook, kitchen manager, sous chef, and ultimately executive chef, I have carried these disciplines with me at every stage. From ensuring every plate is spotless to delivering consistency in flavor and presentation, excellence lives in the details.
Too often, young chefs believe success begins and ends with making food taste good, but true mastery requires far more. It demands an uncompromising commitment to standards, repetition, and accountability. A chef must lead with discipline as much as creativity. These are the values I intend to bring to The Dan—elevating not only the kitchen, but helping redefine the culinary landscape of Hotel Flor and the Tampa dining scene as a whole.”
Tampa Style: Brunch at The Dan has been a big hit since its debut, with standout items like the Steak & Egg Benedict. What inspired your weekend brunch vision, and how do you see it fitting into Tampa’s evolving food scene?
Chef Revell: “When I introduced the brunch menu, there were a few items I carefully evaluated—with one clear exception. I knew the avocado toast would resonate immediately. That confidence came from an unexpected source: my daughter, who explained that it was the kind of dish she and her friends gravitate toward—a place-setting plate meant to enjoy over conversation and a post-weekend “debrief.” I had seen this firsthand when launching a similar item at a previous hotel, where it quickly became a standout favorite.
The Steak & Egg Benedict, however, was driven by a different strategy—one rooted in differentiation and execution. Rather than follow trends, the goal was to create a signature dish that would set The Dan apart. Built around smart cross-utilization and creative application, the dish was derived from the ribeye featured on our dinner menu. Since its introduction, it has driven a significant increase in brunch traffic and now consistently ranks as our number one or two best-selling weekend items. We sell approximately 60–70 pounds of prime steak weekly, all broken down in-house from whole loins by my team—a level of craftsmanship uncommon at this scale. It has become a defining staple of The Dan, and one I believe will stand the test of time.”
Tampa Style: Seasonal menus seem central to your style—whether fall dishes or holiday specials like Thanksgiving. How do you decide what local, seasonal flavors to highlight, and what’s one ingredient or technique you’re excited about right now?
Chef Revell: “To maintain a dynamic menu, consistent guest satisfaction, and uncompromising product quality, a chef must be firmly anchored in seasonality. This is not optional—it is essential. Understanding how to build menus around seasonal ingredients is one of the most critical skills in running a successful kitchen and managing food costs with precision. When I develop a menu, every decision is intentional. I research seasonal flavor profiles, local availability, visual vibrancy, and, most importantly, accessibility. If an ingredient cannot be sourced reliably, it has no place on the menu.
Right now, I am especially excited about our Brussels sprouts paired with filet mignon—a combination designed to deliver both comfort and refinement. At The Dan, we break down our beef tenderloin in-house, utilizing every viable cut to produce consistently shaped, visually striking steaks that deliver on both presentation and quality. Finished with our house seasoning and paired with fresh seasonal Brussels sprouts, the dish creates a dining experience that is memorable, craveable, and difficult to find elsewhere. It’s the kind of plate that leaves guests satisfied—and already planning their return.”
Tampa Style: The Dan emphasizes thoughtfully curated, locally inspired plates alongside craft cocktails. How do you collaborate with the bar team to create pairings that enhance both the food and the overall sultry, sophisticated atmosphere?
Chef Revell: “I am fortunate to work alongside an exceptional front-of-house team and a bar staff made up of highly creative, seasoned professionals. Having previously helped develop a bar program focused on intentional spirit-to-food pairings, I place tremendous value on collaboration between the kitchen and the bar. The team at The Dan is, without question, one of the strongest I have worked with, and their shared commitment to creativity and precision makes true synergy possible.
As menus are developed, I work closely with the cocktail team to explore flavor profiles, unexpected pairings, and combinations that may fall outside traditional norms yet work seamlessly together. Each pairing is tested, refined, and adjusted until it delivers a cohesive and memorable experience. To me, the beverage program is just as essential as the food. Every cocktail is designed to be as elevated, polished, and thoughtfully crafted as the dishes it accompanies, ensuring a complete and lasting impression for every guest.”
Tampa Style: Tampa Bay’s restaurant scene is thriving and competitive—what excites you most about bringing your expertise to Hotel Flor and The Dan, and how do you hope to stand out or contribute to the city’s dining renaissance?
Chef Revell: “I have always considered myself something of a black sheep in the culinary world. Many of the chefs I trained under embraced a strictly by-the-book approach, rooted heavily in the foundational techniques taught in culinary schools around the globe. While I deeply respect those fundamentals, my mindset has always leaned toward curiosity and exploration. I am naturally thought-provoking, both professionally and personally, and I approach food with the same instinct to question, challenge, and reimagine.
Cities like Tampa represent an exciting, evolving culinary landscape—one that honors the basics while also demanding new ideas and fresh perspectives. I believe emerging food scenes should not simply follow established markets, but set trends that others aspire to emulate. My goal within the Tampa culinary community is to be a leader in that movement, helping shape a dining culture that is confident, progressive, and unapologetically original.
Tampa Style: Looking ahead, what’s one dish or experience you’re dreaming up for The Dan in the coming months—maybe something tied to a holiday, a new seasonal twist, or even a nod to Tampa’s history—that guests should watch for?
Chef Revell: “In the coming months, my focus will extend beyond the kitchen to the rich history of Hotel Flor and the distinctive 1920s aesthetic that defines The Dan. That era’s signature black-and-gold palette serves as both inspiration and creative challenge. My goal is to thoughtfully weave those colors into the culinary experience itself, using them in unexpected yet refined ways that align with the restaurant’s identity while honoring its past.
We have already begun testing concepts that I believe will set The Dan apart on a much larger culinary stage. Among them is a reimagining of Florida’s official state dessert, along with extensive research and development on a truly luxurious steak presentation built entirely around this visual theme. If executed as envisioned, these dishes will arrive at the table as moments—striking, memorable, and undeniably bold. My team and I believe this concept has the potential not only to redefine dining in Tampa, but to position The Dan as a destination for guests seeking an experience that commands attention far beyond the city itself. At the end of the day, my goal is simple: to create food that tells a story, honors its surroundings, and leaves a lasting impression long after the plate is cleared. The Dan is not just a restaurant—it is an experience rooted in history, driven by creativity, and executed with intention. I believe we are building something that will not only define a moment in Tampa’s culinary evolution, but help shape what comes next.”
As Chef Jason Revell continues to infuse The Dan with his unique blend of discipline, innovation, and Florida flair, the restaurant stands poised to become a cornerstone of Tampa’s vibrant dining scene. By honoring the historic elegance of Hotel Flor while pushing boundaries with thoughtful, craveable cuisine, Revell is crafting more than meals—he’s creating lasting memories. For locals and visitors alike, The Dan promises an unforgettable journey through flavor, history, and hospitality, proving once again that Tampa’s culinary future is as bold and inviting as its past
Located in: Hotel Flor Tampa Downtown, Tapestry Collection by Hilton
905 N Florida Ave., Tampa, FL 33602
813-318-9719
hotelflortampa.com
