Meet the Team Behind Vybe

Most area foodies are already familiar with Chef Harold Balink’s culinary talents from dining at his namesake restaurant Harold’s in Fort Myers, and he has been preparing and serving exceptional cuisine for more than 35 years. 

Chef Balink, who grew up in Colorado, earned a degree in culinary arts from Johnson & Wales University, a bachelor’s in hotel restaurant management from Boston University, and an Advanced Level Sommelier from the Court of Master Sommeliers. 

He completed apprenticeships at Le Cirque in New York City, the Flagstaff House in Colorado, and The Greenbrier in West Virginia prior to launching his career in Southwest Florida. 

Harold is known for his farm-to-table approach, offering an ever-changing menu inspired by fresh seasonal ingredients. And as a trained Sommelier, he is also known for being able to pair the perfect wine or spirit with his award-winning gourmet cuisine. 

Chef Cole Morris-McAuliffe began his culinary career in Southern California, where his passion for cooking evolved into a disciplined pursuit of fine dining and thoughtful, ingredient-driven cuisine.  

He attended Orange Coast College on a full scholarship and went on to work in acclaimed restaurants along the Southern California coast, building a strong foundation in technique, seasonality, and hospitality.  

Following his move to Southwest Florida, Chef Cole continued to refine his craft within the region’s vibrant dining scene, eventually serving as sous chef at Old Vines in Mercato and later as the research and development chef for Bonita Bay Club.  

At Vybe, he leads with a focus on refined flavors, creative execution, and exceptional guest experience. 

Edwin  was born and raised in Chicago but his family is from the Caribbean, he currently lives in southwest, FL.  Edwin started cooking at a young age helping his family prepare traditional holiday meals with his mother and grandmother where he saw the joy and bonding food can bring during this time in his young life and helped nurture his curiosity in the culinary world.  

Edwin moved to the Sunshine State of FL in his early twenties where he started to work in construction at first, but he always had a passion for cooking so he moved to Orlando, FL attended and graduated from Le Cordon Bleu. He was part of the opening team for two unique restaurants in downtown Orlando one being the first farm to table concept the other the first lounge in that area. 

He eventually grew homesick, missing the sunny beaches in Naples, FL. So he moved back and became a seasoned veteran in the culinary world working at the Ritz-Carlton. Then was part of the grand opening of Masa, in Mercato where he started out as line supervisor and worked his way up to Executive Chef position making it one of the top 35 restaurants in Naples, FL. He also worked at The Continental as their Line cook supervisor when they were made the top 101 restaurants in the Country. Edwin has worked at various other restaurants around town and is using all of his skills to find himself and his style as a chef.  

Edwin realized that his whole life everyone around him has been showing him the way to succeed. The culinary world he has traveled from his youth all the family trips to Puerto Rico where he got to experience first hand how rich his culture is and all the places Edwin has cooked here in the beautiful state of Florida. Have allowed him to find himself and his ever evolving style of bringing flavors together. Edwin is now putting all of his heart and soul into his next venture where he will present flavors from his past, present and future experiences. 

Chef Scott is a native New Yorker with 20+ years of experience in the food and beverage industry. Prior to working in the kitchen, Scott was an investment banker on Wall St. When his creative urges became too strong, he traded his calculator for a chef’s knife and honed his skills in some of the country’s best kitchens including Blue Hill at Stone Barns and The Modern. Following that, he worked as a private chef in NYC, the Hamptons, and Palm Beach, and as a chocolatier at Norman Love Confections. Scott lives in Fort Myers with his two teenage children, Charlie and Peri. Chef Scott is a graduate of Boston University and The French Culinary Institute. 

Cale Zitman is a hospitality and operations professional with extensive experience in guest services, event management and team leadership.  

Born in West Texas, Cale developed a strong work ethic and sense of discipline early in life, later serving in the United States Army before transitioning into the hospitality industry.  

Cale has lived and worked in several states across the country, building a diverse background in operations and customer-focused environments. He is a graduate of St. Petersburg Collage and most recently worked in Fort Lauderdale, Florida, where he developed expertise in banquet operations, guest relations, and large- scale event coordination.  

Known for his leadership style and commitment to high service standards, Cale brings a practical, solution-oriented approach to hospitality management. His professional strengths include operational leadership, team development, and creating memorable guest experiences in fine dining environments. 

Diana is a Fort Myers native who brings a strong sense of dedication and professionalism to her work. For three years, she has worked for Harold, building a reputation for reliability, initiative, and consistent performance. As a natural leader, Diana is confident in her decision-making and takes pride in guiding projects and supporting her team. She is known for her bold approach, clear communication, and ability to navigate challenges with composure. Her sharp sense of humor and personable nature help foster a positive and engaging work environment, making her both an effective leader and a valued colleague.