January 30, 2013 (Ponte Vedra Beach, Florida) - The Sawgrass Marriott Golf Resort & Spa has announced the appointment of Brett Smith as Resort Executive Chef. Drawing on nearly a quarter century of professional culinary and management experience at demanding destinations across the country-including a previous run at Sawgrass Marriott in the late 1990s-Smith is now responsible for all resort culinary operations, which count nine food and beverage outlets as well as in-room dining, catering and banqueting for special events.
always on the lookout for talent and experience, especially in the
realm, and Brett fits the bill on both counts, said Tom Manno, General
of Sawgrass Marriott Golf Resort & Spa. "Chef Smith brings a fiery
passion for cooking and quality ingredients, and our guests are going
well served with him in charge of the kitchen."
his focus on providing superior service through all aspects of the
dining experience, Smith enjoys wowing guests with unique plate
and incredible flavors. He has a keen sense of seasonality and is a
advocate of using only the best and freshest ingredients he can find.
further brings particular passion and quality to numerous game
shellfish dishes, sauces and pastry presentations.
fell hard for cooking when he was a 16-year-old working as an Assistant
Executive Pastry Chef at the Indian River Plantation Resort and Marina
Stuart, Florida. His education began in the Sunshine State, where he
with a degree in Culinary Management from Palm Beach Community College.
that time, Smith played an intricate role in the opening of the City
the Palm Beaches. In 1995, he graduated with Honors from the Culinary
of America in New York. For his externship he hit the road, traveling
Arizona, where he learned Eclectic Southwestern Cuisine at The Buttes,
The Rock. In 1996, Smith went even further, earning a Pastry Degree
Culinary Institute of America at Greystone. During his time at C.I.A.,
part of the opening team at Brix Restaurant in Napa Valley.
graduation, Smith joined Interstate Hotels and Resorts, working at the
Raton Marriott as the Restaurant Chef for the 5150 Brasserie. He was
promoted to Sous Chef before transferring to Sawgrass where he was
2000, Smith became Executive Chef for the San Francisco Marriott
Wharf. While in the Bay Area, he was pleased to serve as an Officer on
Board for the American Culinary Federation, Chef's Association of the
Coast as well as the American Tasting Institute.
Smith returned to Sawgrass as the Executive Chef de Cuisine in 2004.
a short leave in 2011 to become Executive Chef with the Renaissance
Village Resort, Convention Center and Beach Club, he returned to
Resort Executive Chef. Whatever the demands, Chef Smith excels in
creative ideas, a positive outlook, and a passion for food to every
"I fondly recall my previous time spent at Sawgrass and am happy to
return to a terrific team and community," said Smith. "We are lucky
to be located in a place ripe with great produce and seafood, and I'm
apply my personal touch to every aspect of the resort dining
highlighting the incredible flavors of Northeast Florida."
About Sawgrass Marriott Golf
Resort & Spa
Located in Northeast Florida,
the resort is an ideal getaway for leisure and family travel. With 510
rooms and 24 suites including 80 private villas, the resort offers 10
restaurants and lounge venues, over 56,000-square feet of event space
25,000-square foot spa. Sawgrass Marriott Golf Resort & Spa allows
and the public to access 8 championship golf courses and a private
The resort is the host resort of THE PLAYERS golf championship. www.sawgrassmarriott.com
Pyramid Resort Group
Pyramid Resort Group manages and asset manages a diverse
portfolio of resorts in one of kind destinations across the United
the Caribbean. These locations include Hawaii, Arizona, Florida and the
Islands. Pyramid Resort Group delivers creative, engaging experiences
leisure and group guest inclusive of golf, spa, fitness, dining,
recreation, water sports, and cultural immersion. www.pyramidresortgroup.com