Passion Pays the Bills
karlyn muzik
General manager
Karlyn Muzik has moved frequently but considers the Tampa Bay area home. Raised by two hotel managers, she has spent most of her life on the grounds of resorts and even once lived in the Don Cesar as a child. She graduated from the University of Central Florida with a BFA in Theatre Production, and her career in theatre spanned several years as a New York City stage manager before returning to her roots in Tampa to work in hospitality. Prior to joining the team at the Rooster & the Till, she was the Assistant General Manager of the Independent Bar & Cafe for several years. Highly involved in volunteer work, she tries to consistently dedicate time to charitable projects within her community and has worked with groups like the Community Voters Project, the Heights Classic, Night to Shine, and Gasparilla Music Festival.
Martin DeJesus executive chef
Born in Rochester, New York, Chef Martin deJesus was raised in a family that honored their traditional Puerto Rican roots while integrating tasty new culinary traditions that he would later bring to kitchens across the United States. Martin developed a passion for cooking and serving flavorful food by working at restaurants in New York, Georgia, Mississippi, Illinois, Indiana, and Florida where he most recently served as chef de cuisine at Haven, part of the Bern’s family of restaurants. Martin is passionate about sustainably sourced food and regenerative agricultural techniques and seeks to rejoin production, distribution, and consumption to help empower people to access healthy and delicious food. He believes that the environment we live in and the food we consume are interconnected, and he strives to create dishes and guest experiences that leave lasting, meaningful memories. His vision is to create an atmosphere where his team enjoys their work while continuously cultivating their culinary knowledge. He also focuses on teamwork in the pursuit of excellence while providing exceptional guest service in the restaurant.
Cara Dozier
Bar manager
Cara Dozier was born and raised here in Tampa Bay. Her Jamaican heritage has fostered a constant yearning for soulful flavors and a passion for people. It was dancing in her Grandma’s living room with 100 strangers she'd adopted as family on any given day that inspired Cara’s love for hospitality. She studied at The Art Institute for her Bachelors in Culinary Management and Hospitality. Along the way she has managed some of the top spots in Tampa including Ciro’s Speakeasy where she found her love of craft cocktails and bartending, and Bern’s Steakhouse where in the Dessert Room she focused on fine dining and vintage spirits. Keeping true to her roots paired with her skills and knowledge, Cara strives to achieve a truly unique experience and hopes her guests always feel welcomed as family when she’s behind the bar.
Aubrie Casiano
Sous Chef
Born in Tarpon Springs, Aubrie is a Florida native who enjoys gardening and spending time outside in local springs and rivers. She recognized her passion for food when she would frequently visit the sponge docks with her family as a kid. Enthralled by the pastries and dishes at Hellas Restaurant and Bakery, she decided to study culinary arts in high school at Fred K. Marchman Technical College, later earning her Associate of Arts in Baking and Pastry from The Art Institute of Tampa . After moving to Asheville, Aubrie studied under Chef Katie Button and her amazing team of Chefs at Curate. It was there that she developed a love for more refined, seasonal, and technique-based cooking. When she returned to Florida she worked for Ichicoro, developing a deep love for Japanese cuisine and culture. She hopes to continue to hone her passion for food and hospitality under the very experienced and passionate team at Rooster and the Till. She aims to promote a connection between the inspired people who create and those who enjoy their creations.