Jason Ray

General Manager - Dune at Auberge Beach Residences and Spa, Fort Lauderdale

Jason Ray’s love for all things culinary came from his grandmother Lena, who regularly woke at 5 a.m. to cook for family, friends and the community. Under her wing, Jason developed an undeniable passion for food and entertaining, naturally leading him to pursue a career in the hospitality industry. Now, with over two decades of experience, Jason finds himself as the newly appointed General Manager of Dune. Originally from England, Jason has successfully established himself as a culinary leader on both sides of the Atlantic. His hospitality bona fides are born of eclectic experiences garnered both on the job and out in the world.

Through every experience, I’ve gained a piece of knowledge that drives my vision to make a positive difference in the world.”

– General Manager at Dune

Chef Edgar Beas

Executive Chef

For Chef Edgar Beas, growing up in a large Mexican family meant frequent gatherings around the kitchen, cooking together with family and friends. Raised in San Diego-Tijuana, Chef Edgar embraced the native foods with a dedication to the traditions that were already woven into his DNA. At age 12, he already knew his path would lead to culinary school. As Executive Chef at Dune, he brings along his passion for authentic, simple cuisine refined by over a decade of hospitality industry experience. His culinary journey is based on both a respect for tradition and a desire to innovate. He has worked in numerous fine dining destinations, boutique hotels and Michelin three-star restaurants. Altogether, Chef Edgar has discovered that fresh, responsibly-sourced ingredients, technique, style and the surrounding environment all work in harmony to create the ultimate dining experience.

I strive to approach food with respect and a deep appreciation for execution.

– Edgar Beas, Executive Chef at Dune

Brian Barry

Chef De Cuisine

West coast native Brian Barry has been across the nation refining his culinary skills. With a background in creating innovative menus, launching his own catering company and leading restaurant operations, chef Brian has been exposed to a variety of cuisines and techniques that inspire his ability to develop restaurants. As Chef De Cuisine at DUNE, he brings over two decades of culinary experience in upscale and casual dining environments. His culinary journey aligns a business savvy mentality with a desire to learn ingredient-driven approaches to cultivated menus. He has worked comprehensively in numerous fine dining destinations, hotel restaurants and dining centers. As a whole, chef Brian has mastered high-end culinary expertise from San Diego to New York through award-winning collaborations and nationally renowned chefs, bringing his inventive drive to Fort Lauderdale.

Chefs are a mixture of artistry and craft. You have to learn the craft really to get there.

– Brian Barry, Executive Chef At Dune