Troy Syprett was born and raised in Sarasota Florida.  He attended the University of Florida where he earned a bachelor’s degree in finance.  He then attended American University in Washington DC, where he earned an MBA in International Finance. 

Upon graduation in 1992, he returned to Sarasota, where he began to work on starting his own restaurant.  After visiting a Fat Tuesday’s location in Key West, FL, Troy was inspired to create a restaurant like Fat Tuesday’s, but his concept touted an open-air restaurant with large decks that focused on frozen drinks with cool, eclectic, food offerings. 

His goal was to create a fun and entertaining place for people to meet with their friends.  One of the first slogans he created for the concept was “Meet Me at The Deck”.  He opened his first Daiquiri Deck in Siesta Village in 1993.  Since then, he, along with the incredible team he has built, have grown the concept to 5 brick and mortar restaurants along with a newly established concessions business which was created to secure an agreement with the Tampa Bay Rays stadium, allowing Daiquiri Deck to provide its frozen drinks at Tropicana Field.

Matthew Grover is a driven hospitality executive with over 30 years’ experience in operational leadership. His career has taken him from Arby’s to Harley Davidson, and finally to Daiquiri Deck, where he has dedicated himself to mastering the fundamentals of hospitality. In 1996, he started what he now considers his life’s work at the flagship Daiquiri Deck in Siesta Village as a manager and bartender. In the Fall of 2000, Matthew was working at the Daiquiri Deck as General Manager, when he was approached by Daiquiri Deck founder Troy Syprett about the possibility of investing in the company as it expanded. In 2008, as soon as construction on the St Armand’s Daiquiri Deck was underway, Matthew officially became a vested partner with Daiquiri Deck, and helped create the Daiquiri Deck’s holdings company.

Always a positive force and champion of the Daiquiri Deck’s mission statement: “Create and Deliver Quality Experiences, Good Times, and Great Vibes”, Matthew’s leadership skills have helped shape the Daiquiri Deck into the legacy it is today.  There is nothing more important to Matthew professionally than his team and he considers himself their greatest cheer leader.

Chef Jeremy Thayer was born and raised between the finger lakes and wooded hills of Ithaca, New York. At a young age, Chef Thayer got his start in the kitchen as he took responsibility for the family’s evening meals while his mother worked as an overnight nurse. Finding a love for cooking at home, Chef Thayer decided to pursue a culinary degree and eventually attended the esteemed Culinary Institute of America (CIA).

After graduating from the CIA, Chef Thayer worked as the Senior Sous Chef for Wegmans Market Café and was the assistant for their Guest Chef Series working alongside world renowned chefs including Lydia Bastianich and Mario Batalli. From there, Chef Thayer went on to serve as a Chef Instructor at the Chef de Cuisine at the Statler Hotel with Cornell University while also assisting their Guest Chefs which included Iron Chef Morimoto, Floyd Cardoz, and Fritz Sonnenschmidt, CMC.

In the early 2000’s, Chef Thayer moved to Florida with his wife and three children, eventually taking the Executive Chef position at IMG Academy which he served for eight years overseeing daily operations at the main kitchen for upwards of 2,500 students and staff, in addition to three on site restaurant outlets.

In 2019, Chef Thayer teamed up with Constellation Culinary of Elior North America, which specializes in professional dining and events, full-service catering, and partnerships with cultural institutions. While at Elior, Chef Thayer worked as a consultant for Daiquiri Deck. Upon completion of his consultation, in February of 2023 he officially joined the team at Daiquiri Deck.

Since joining the Daiquiri Deck team, Chef Thayer has introduced a fun and whimsical vibe to the concept by including fresh menu ideas and better-quality ingredients to Daiquiri Deck’s menu. He has created and implemented consistent back-of-house staff training, which has helped stabilize staff. Chef Thayer’s unwavering dedication persists as he continually injects a lively and playful atmosphere into the Daiquiri Deck, always emphasizing the use of quality ingredients. Project Manager

Brett MacIntyre, a seasoned professional in facilities management and project coordination, hails from Cleveland, Ohio. Brett's educational journey was marked by a diverse array of studies. From excelling in AP mathematics to delving into trade classes, CAD, and network and facilities infrastructure training, Brett's thirst for knowledge was evident early on. Post high school, Brett embarked on a journey of continuous learning through on-the-job training. His experiences ranged from commercial and residential construction practices to wetland and aquatic environmental management.

Throughout his career, Brett found himself drawn to the hospitality industry, often supplementing his income with a second job at various restaurant and bar establishments.

However, it was his tenure at Daiquiri Deck that truly defined Brett's professional trajectory. Over 22 years with the company, Brett demonstrated unwavering dedication and expertise in facilities management. For 15 consecutive years, he shouldered the responsibility for overseeing facilities, grounds, equipment, repairs, logistics, and capital improvements, among other critical tasks. His leadership in daiquiri and beverage systems engineering further solidified his reputation as an industry innovator, spearheading research and development programs that yielded cutting-edge beverage delivery systems for the company's concept.