10 Nov True Grit Hospitality’s Director of Operations
Christopher Acosta, a restaurant industry veteran, has been in the industry for over 18 years. His longevity has awarded his management skills as well as extensive knowledge of distilled spirits and craft cocktails. He began his career at Nichi Bei Kai Japanese Steak House in Columbia, Maryland, and is a graduate of the Orlando Culinary Academy.
Closer to home, Chris helped to open the 18,000 square foot B.B. King’s Blues Club Orlando location where he met Curtis Peery in 2007. Chris was quickly promoted to operations manager. His skill, personality, and go-getter attitude helped to get him further promoted to general manager of B.B. King’s West Palm Beach where he helped the restaurant reach sales milestones and grow to feature innovative events and promotions that brought in droves of guests. Prior to working with True Grit Restaurant Group, Chris served as the senior assistant general manager of the highest-grossing Duffy’s Sports Grill in the state.
At True Grit Restaurant group, Chris is at the helm of restaurant operations and helps to create an atmosphere that has guests and tourists from all over clamoring to get a seat at Jupiter’s hottest restaurant serving sexy Mexican food. Currently, Chris will be overseeing the opening of Voodoo Bayou and working closely with the General Manager and the rest of front of the house staff. Christopher and Curtis Peery have worked together for over 11 years and developed a great working relationship that allows each other to manage multiple restaurants.