The Bale

(def: a group of green turtles)

Tony Corallo, General Manager

Tony Corallo has successfully interwoven his many years of experience as an Islamorada restaurant owner and GM with his extensive marketing, sales and team building knowledge to assure that each visit to Green Turtle Inn- and our sister Islamorada restaurant Kaiyo Grill - provides only the highest levels of service and comfort.

Tony is a New Jersey native who transplanted to South Florida in 1993 and has been an Islamorada resident since 2001. One of Tony's former businesses, an Islamorada gourmet eatery popular for locals and seasoned gourmets alike, established him as food and wine lovers' "concigliere". Wondering what white wine will complement your fish or about the perfect dessert to pair with your port? Tony is a savvy resource who will happily guide you. Just ask! And his desire to provide the ultimate night-out experience, guarantee your time at the popular Islamorad bar with a lively group of friends or romantic dinner at  a cozy table for two will be memorable.

Tony brings his metropolitan hospitality to the new Kaiyo Grill and the iconic Green Turtle Inn - both in downtown Islamorada, Florida Keys- through his broad understanding of food, wine and personal service. He loves his work and you can feel it!

He states, "I get to host the best dinner party in Islamorada every night and if you're not having a great night out it's probably because you're not here - but you are always welcome!"

Graze our Menus featuring fresh local seafood, prime meats and seasonal produce!

Terry Albury, Comptroller/Sr. Manager

Terry has been an essential element in both Kaiyo Grill and Green Turtle Inn since their inception. She was born in Lakewood, Ohio to a family of good, solid "old-fashioned" values; her parents were married for sixty years! She has four brothers and a sister so she learned how to manage men early in life and by being a huge Cleveland sports fan she has learned how to manage catastrophe just as well - both of which make her an ideal restaurateur.

Terry graduated from Dyke Business College (in a year to remain unnamed) with a B.A. in accounting. She moved to the FL Keys in 1984 when she married Rusty Albury, a fifth generation Conch and esteemed local fishing captain. Proud and very active mother of Emily and John, Terry has recently started a small collection of dogs - she also has a huge collection of Chardonnay corks.

Terry tackles more duties and tasks between both restaurants than there is room to mention but her most notable includes her primary role as comptroller for both restaurants, as well as managing the restaurant floor at Green Turtle Inn every Tuesday morning and hosting the Girls Night Out live radio broadcasts on Tuesday evenings. Always willing to do whatever it takes Terry is an invaluable part of the success of both restaurants -and she has a great smile! Terry can regale you with tales of local Keys legend and lore. Stop in to The Turtle any Tuesday for Girl's Night Out and share a glass of Chardonnay with the most colorful number cruncher ever!

Deanna Mousseau,  Rest. Manager

Deanna is almost, almost, a true Conch. She was raised in Key West from infancy. After graduating from Key West High School she worked in restaurants doing anything and everything "from hostessing and bussing to dish washing to waitressing" in order to hone her restaurant chops. She admittedly became addicted, in a really good way, to the hospitality industry. At 24 years old she knew she wanted to learn more and went back to school. At the Art Institute of Tampa she studied culinary arts and "learned from the most amazing chefs". After school she headed back to Key West where she landed two career-altering restaurant gigs cooking that she says shaped her skill "on the line" and polished her art of handling pressure that comes with territory in the service industry.  She loves to cook and loves making people happy so dinner at her house rocks! Deanna says that when she got the opportunity to work for the "famed Islamorada restaurant", Green Turtle Inn she was able to "create a fusion of all I love to do; and that is collectively to make memorable experiences for guests that they simply cannot forget."

In her free time she is lovin" her time on-or in-the water, playing with her children, drinking in advanced education about fine wine from our GM Tony C., cooking for friends and family, and blogging. We hope she's writing about how great the "Turtle" is. At Green Turtle Inn Deanna will be one of the smiles that greets you at the door. So come on in and let her start your evening right.

Menus    Reservations

Yoel Sanchez, Asst. Manager/Cook

Born in Cuba Yoel Sanchez came to Florida and ultimately the Florida Keys fifteen years ago with his parents and sister in search of the good life. Raised with strong work ethic Yoel began his restaurant career at the age of fourteen as a dishwasher at a Key Largo eatery. He grew through successful positions in notable Islamorada restaurants as fry cook, line cook, food runner, bartender, and ultimately found great satisfaction in restaurant management.

Yoel has also partnered in a family lobster and stone crab fishing business on Lower Matecumbe Key. In his free time he enjoys Keys water sports including fishing, snorkeling, and spear fishing. A sports fan Yoel is a basketball guy and in fact LOVES the Miami Heat. His favorite food style is Italian though admittedly he confesses he prefers to enjoy his girl?s culinary skills at home. He is also a student and is studying dentistry.

At Green Turtle Inn he fits a special niche as assistant restaurant manager and cook. He may greet you at the door or you might find him smiling working "behind the line". When asked about the best part of his job he says without hesitation, "customer interaction and having fun with co-workers."  Join Yoel and the crew at the Turtle. Make reservations for your next unforgettable meal, or drop in for breakfast and say hi to Yoel.

         Make reservations here!

Billy McCrossin, Executive Chef

Chef Billy McCrossin honed his culinary skills in Washington DC where he trained in the fine art of French cuisine with renowned Chef Jean Louis Lepage. The restaurant business lured him much earlier though and he began his career—as many chefs do—as a dishwasher when he was just 14 years old.

During his training under Jean Louis Lepage he says he truly “absorbed the classic techniques of European dishes.”  Immediately after his training he moved to South Florida where he was immersed in “Floribbean” styles and culture.  “I love the mix of European, Caribbean and Latin cuisines.  I’ve traveled the country learning the diverse regional tastes and techniques”, said Chef Billy. For ten years Chef Billy worked for the television and film industry catering for projects including the hit series CSI Miami, and films including Transporter 2 and Into the Blue. His travels sent him throughout the US and Canada, to the Bahamas, to Panama and beyond. These travels provided him a wonderful opportunity to explore the myriad styles of world cooking.

Chef Billy relocated to the FL Keys to settle down. Of his position here at Green Turtle Inn he says, “I want to bring my passion for new American cuisine to the Green Turtle where I will combine the best of my culinary experience into an unforgettable dining experience.” When he’s not working he enjoys snorkeling, or, when visiting mainland Florida he takes the chance for some wave action, surfing. He shares his home with 10-year old Phatzo, his pet iguana.

Chris Visger,

Chef de Cuisine/Catering

The Turtle’s Chef de Cusine Chef Chris Visger was born in Alabama and raised in Richmond Virginia.  Growing up he enjoyed competitive soccer and swimming. He began cooking at home with his mom at an early age. The hobby quickly led way to a profession and Chris worked in restaurants throughout high school. He attended Virginia Tech where he completed a degree in history and made a concentrated study in hospitality.  Following graduation Chris headed west to the Scottsdale Culinary Institute in Arizona. Chris returned to Richmond and earned the position of Sous Chef at Lemaire, the award winning restaurant at The Jefferson Hotel. It was there in Richmond he met Daphne and fell in love. Together they moved to the Florida Keys and were married in 2011. The couple is expecting their first child and is proud to be a part of their new FL Keys island community.

In addition to Chef Chris’ role as Chef de Cusine at Green Turtle he also relishes his role as Catering Chef for Island Catering by Green Turtle Inn and Kaiyo Grill. His inventive style is seen in signature menus for Florida Keys Weddings and group gatherings. In the restaurant he explores creative presentations featuring local seafood and seasonal produce which can be experienced first hand by diners through his inviting  nightly specials and signature menu features. When not creating culinary magic at The Turtle or Island Catering, Chris enjoys fishing and spending time with family, friends, and his dog.

Kathleen Garrity, Director of Catering

Kathleen Garrity is passionate about entertaining!  When it comes to offsite catering planning an event from conception to execution, helping to craft unique menus, working through the timing with clients, coordinating party décor and rentals —and assembling the perfect staff is exciting business for this enthusiastic Long Key resident. And so it stands to reason that she absolutely loves her position as Catering Director of Island Catering by Green Turtle Inn and Kaiyo Grill. Island Catering specializes in events from grand Florida Keys weddings to beach barbecues to intimate private chef dinners.

Born and raised in Connecticut, Kathleen began planning dinner parties in high school where raids on parents’ fridges and liquor cabinets determined the evenings’ menu. She perfected her fondue and hot toddy recipes during her college years in Burlington, Vermont where a degree in public relations led to a position as an Advertising Account Executive in Boston specializing in restaurant accounts.

After living in Germany for 6 years where she took cooking classes in 5 countries, she returned to Connecticut to raise 3 children, owned a tiny Gourmet Shop and Catering Business; and spent 10 years as a Wedding and Special Event Planner.

With her children grown and New England winters getting longer, Kathleen made the happy leap to become a full-time Florida Keys resident. She spends her free time fishing, gardening, entertaining, and tending to her ever-expanding veggie patch. Kathleen combines her distinctive taste and unique skills to create Island Catering’s philosophy of “restaurant-quality” food and service. If it’s a fun and exciting Florida Keys wedding, group gathering or special event, Kathleen is your girl!

When offsite catering is in the plans…whether a toes-in-the-sand Florida Keys wedding, formal private dinner party, or fun and stylish pool-side bash, Kathleen is here to expertly handle every detail so all you need to think about is enjoying your very special event.

Email Island Catering

Offsite Catering and Florida Keys Weddings

information.