Chef Respess knew since she was 8 years of age she wanted to be a chef. Shortly after completing her internship in Key West at the Hyatt Regency, she graduated from Johnson and Wales University in Norfolk, VA 2002. Missing the warm weather and relationships quickly built, she went right back south, but this time to Miami. As a young cook, she loved the flavors the melting pot of Miami brought and dove right in, absorbing as much knowledge as possible. There she learned everything from Cuban, Peruvian, Vietnamese, Korean, Columbian, Ecuadorian, and many more.

After coming up throughout the years as a cook, she was hired as a Sous Chef at the prestigious Fontaine bleau Hotel Miami Beach. Thereafter she began work as a sous at the famous Yard bird South Beach and eventually as Executive Chef at The Cafe at Books and Books.
During her career in Miami, she eventually traveled to the beautiful country of St Lucia where she opened her own restaurant named FIYA.

Learning the culture and flavors, Chef Respess moved back to her hometown of Hampton Roads to marry her southern and Chesapeake upbringing with the eclectic and exotic notes of the Caribbean, Latin American, and Southeast Asia.

Her cuisine at The Tavern at Cypress Creek is very approachable, fun, unpretentious, yet sophisticated and well thought out.
Here at the Tavern, our team carries her message through the different flavors as there is something for everyone to eat and LOVE!