Mike Jablonski, Sous Chef

Chef Michael Jablonski was born in Detroit, Michigan. His passion for cooking began when he was seven years old helping his mother cook in their kitchen at home.

Mike joined the U.S. Navy in 1978 where he attended to Culinary School. He has cooked for many Navy distinguished guests, the Admiral at NAS Jax and in the Officer’s wardroom on his ship.

His extensive culinary background consists of five years as Banquet Chef at the Sheraton at St. Johns Place Corporate Hotel. In 1990, Chef Mike became the Wheelhouse Café Chef and remained in that position for 13 months.  He was eventually promoted to Sous Chef in the duPont Mansion where he has worked under three world-class chefs. Mike has worked at Epping Forest Yacht Club for almost 20 years which has allowed him to perfect his culinary background in many areas.

Paul Collins, Pastry Chef

Chef Paul Collins has worked in the industry for more than 32 years. His experience began with the Gate Companies at the Ponte Vedra Inn & Club in 1978. Chef Paul then brought his talents to Epping Forest Yacht Club in 1991, where he introduced his incredible pastry creations to our members' delight. Chef Paul and his professional staff pride themselves in creating each delicious pastry from the finest ingredients, completely from scratch. A creative flair makes his desserts not only wonderful to the palette, but pleasing to the eye.