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Welcome to Part 2 of our “Meet the Chefs” series! We tracked down Azurea’s executive sous chef, Geoffrey Gable, who took a few minutes out of his crazy busy schedule to give us the lowdown revealing his affinity for grilled cheeses, his favorite watersport and the reason he loves to scramble eggs.



1. When did you know you wanted to be a chef?

I never thought about it at first, all through high school and a year of college I did drafting, design and architecture. Drafting went from sitting at a drafting table to sitting behind a computer. I like to be up and moving so it wasn’t for me. My parents brought up culinary school since I was cooking at a small restaurant. I went to culinary school and it felt right. I got the chance to make dishes that are artistic and also something that can make people smile bite after bite.


2. What advice would you give to someone who is new in the kitchen?

Early is on time, on time is late and late doesn’t happen.


3. What’s the best of advice you’ve ever received?

Not making a decision is making a decision. Stand behind your decision right or wrong but at least make one.


4. What’s your favorite ingredient to cook with?

Tomatoes. They bring such great flavor and color to a dish. So many different varieties and colors to choose.


5. If you had to live off of one meal for the rest of your life, what would it be?

Grilled Cheese


6. What’s one thing someone would be surprised to learn about you?

In the past I was extremely shy and very quiet.


7. Coffee, tea or wine?



8. Have any of your travels influenced your cooking, and if so, in what ways?

Not as much my travels but where I have lived. I love to learn about the foods of the region. I want to learn the best way to make something from the people who have lived in the area their entire life.


9. Are you a social butterfly or do you prefer to stay at home and cook a comforting meal?

I love to just cook something at home with my daughter. Just watching her scramble eggs and do things for the first time amazes me.


10. Are there any chefs or cooking shows you follow that have inspired you in your culinary career? Anthony Bourdain — he is straight forward and says what’s on his mind; no filter. He finds the real, local food of an area, the small little shack with fresh ceviche or little stand with amazing fried chicken.


11. If you weren’t a chef, what would be your occupation?

Immigrations and customs enforcement officer. It’s physically and mentally challenging.


12. What do you consider to be your greatest epicurean accomplishment to date?

I feel accomplished when my cooks are successful. It shows me that the things I have taught them will be with them for the rest of their career.


13. If you were hosting a dinner party, who would be your celebrity guests? What would you serve?

I would rather get a group of service members and their families back from overseas and do a low country boil. Just to show my appreciation for people who really sacrifice.


14. What is your favorite hobby outside the kitchen?



15. What’s on your culinary bucket list? Fresh pasta in Italy, Sushi in Japan, Curry in India. Just sitting down at the mom and pop places in different countries.


16. Chocolate or Vanilla?



Book a reservation today to sample some of Chef Geoffrey’s mouthwatering cuisine at Azurea!

About 1 month ago by One Ocean Resort | No Comments

Here at the resort, lifestyle photography is an important element of the One Ocean experience. The Gallery at One Ocean™ provides guests an intimate, artistic cove featuring the area’s best photographers who uniquely interpret the essence of art, luxury and nature.
And guess what? That artist could be YOU! We’re on the hunt for the next photographer to feature his or her work in our exclusive on-property gallery.
OOR The Gallery
For more information on how you can enter to be our next featured artist, visit The Gallery on our website. All submissions should be sent to Andy Preslar at

About 2 months ago by One Ocean Resort | No Comments

In part one of our “Meet the Chefs” series at One Ocean Resort & Spa, we caught up with our sweet pastry chef, Courtney, to dish on a few of our favorite topics {namely sugar and travel}!


1. Who first taught you how to bake?

My first baking experience was in high school when I was given the opportunity to attend a trade school for half the day. The program allowed 5 weeks culinary experience and 5 weeks pastry, alternating for two years.


2. When did you realize you had a love for creating sweet treats?

My love for sweets developed at a young age when I decorated my first cake. The idea of creating edible art to this day still fascinates me.


 3. What was the first pastry you ever made?

Apple Pie


4. If you could only have one dessert for the rest of your life, what would it be?

If I could have only one dessert for the rest of my life, without hesitation it would be a warm chocolate chip cookie. Fulfillment does not have to be complicated.


5. Have any of your travels influenced your baking, and if so, in what ways?       

My travels have led me to all four corners of the country and each experience has contributed to my personal and professional growth. Baking in different elevations and heat indexes can take a minute to adjust to.


6. When it comes to events with friends and family, are you usually the head chef or do you prefer to share the kitchen?

I enjoy cooking with someone else in the kitchen in my spare time. It allows me to teach and share a very important part of my life with the ones closest to me.


7. What is your favorite weeknight meal to prepare yourself?

Any night of the week you could find me cooking up a variety of vegetables whether it’s in a stir fry style dish or pasta.


8. What foods or ingredients will never touch your plate?

Non-traditional seafood never spiked my interest.


11. What are your thoughts on the recent cronut-craze or other dessert trends of the past year?

Although I stay aware of current trends I like to keep an open mind in hopes to not have tunnel vision.


12. What do you consider to be your greatest epicurean accomplishment to date?

My greatest epicurean accomplishment is not a specific date or event in time but the realization to fully appreciate quality ingredients and the difference they make. Quality is everything to a passionate chef and the clarity to see that is one that I am proud of.


13. You live in sunny Florida, but given the choice, do you prefer a vacation by the sea or snow?

Given the choice I prefer a vacation by the snow. A rustic cabin in the mountains is my go to when I take time to relax.


14. If you weren’t whipping up delectable pastries for a living, what would be your occupation?

If I wasn’t a Pastry Chef I would start a non-profit sanctuary for abused and neglected farm animals. I would also donate my time educating the public about the importance of consuming local organic ingredients and supporting small family owned businesses.


15. If you could bake or dine with anyone in the world, who would it be?

Colleen Patrick-Goudreau and celebrity Ellen DeGeneres


Thank you, Courtney! Check out what delicious {and gorgeous} creations Courtney is currently offering at Azurea here:

About 2 months ago by One Ocean Resort | No Comments