The Cheeca Lodge & Spa team is excited to welcome Kurt Steinberg as Executive Chef to oversee our food and beverage program. With nearly 30 years of experience in the hospitality industry, Chef Steinberg has an extensive background in resort dining and will combine his coastal influence and distinct presentation abilities with the local cuisine of the Florida Keys.
A Starwood Hotels veteran, Chef Steinberg spent nearly 15 years in the kitchen for the global brand around the country, and most recently served as Executive Chef at the Hyatt Regency Newport in Rhode Island. Prior to that, he spent three years as the Executive Chef at Boston University, the only food and beverage establishment in Massachusetts to receive a four-star green compliant rating by the Green Restaurant Association. Under his leadership, Boston University earned notoriety as the largest composting facility in New England – something we hope to replicate at Cheeca.
“Chef Steinberg’s fresh approach to cuisine, combined with his established expertise in eco-friendly and sustainable practices are well-matched to the Islamorada region, and the Cheeca family is thrilled to welcome him to the property,” says Bob LaCasse, Cheeca’s General Manager.
A New England native, Steinberg treasures life on the water and looks forward to practicing his craft in the Keys with direct access to fresh local seafood. Guests can expect several new menu items like Grilled Cobia with seasonal succatash and lemon caper sauce, Pineapple Chicken topped with fresh arugula and organic farro, as well as select dishes with an Asian influence, a nod to Chef’s favorite flavors.
As Executive Chef, Steinberg will work directly with Food & Beverage Director Nishant Chaudhary to oversee the resort’s fine dining restaurant Atlantic’s Edge, casual eateries including Limoncello, Nikai Sushi Bar, Tiki Bar, and catering services for groups and special events.