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Islamorada, FL, (November 21, 2016) – An icon 70 years in the making, Cheeca Lodge & Spa welcomes Kurt Steinberg as Executive Chef to oversee the resort’s food and beverage program. With nearly 30 years of experience in the hospitality industry, 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, 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 Steinberg’s leadership, Boston University earned notoriety as the largest composting facility in New England – an accomplishment Steinberg hopes to mirror in his new role.

“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, general manager of Cheeca Lodge & Spa. 

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.

About Cheeca Lodge & Spa

A cornerstone of the Islamorada community since 1946, Cheeca Lodge & Spa celebrates 70 years of legendary service this year. Set on a 27-acre private estate in the “Sportfishing Capital of the World,” Cheeca boasts 214 guestrooms, oceanfront suites and bungalows designed in chic West Indies décor. The resort’s signature feature is the classic 525 ft. wooden fishing pier, a practical nod to the history of the destination. A full-service water sports program offers sailing, snorkeling and kayaking excursions. Beyond the dock, guests will find six lighted tennis courts, a Jack Nicklaus-designed golf course, and expanded Spa with 11 treatment rooms, poolside cabanas, an adults-only lap pool and an oceanfront tiki hut for al fresco treatments. For families, Camp Cheeca offers arts, crafts and environmental exploration programs for children. Three distinctive restaurants – Nikai Sushi, offering Asian-inspired fare and a unique selection of Japanese sake and wine; Atlantic’s Edge, serving a seasonal fine-dining menu of fresh local seafood, prime steaks and organic local produce; and Limoncello, serving up cuisine inspired by the Tuscan countryside – complement over 4,500 sq. ft. of event space for meetings and special events. Coupled with innovative programming and local partnerships, the unique setting and spirited tradition of intuitive service continue to make Cheeca Lodge & Spa Islamorada’s premier resort destination.

For more information visit

Contact: Miller Orians / 212.924.3600

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