BOCA RATON, FL. (March 11, 2015) – Waterstone Resort & Marina, a new, art-deco inspired waterfront resort with sophisticated coastal design, announces today a new Executive Chef Matt Mixon and Director of Food & Beverage Dan Clark. With more than 28 years of combined epicurean expertise, Mixon and Clark bring creative passion, innovative culinary vision and a new menu to Waterstone Resort & Marina and the onsite restaurants, Boca Landing and Waterstone Bar & Grill.
As a veteran of the South Florida hospitality industry, Clark’s seasoned knowledge in management and operations of all food and beverage processes, as well as establishing uncompromised quality in guest services, will undoubtedly advance the food & beverage experience at Waterstone Resort & Marina. Clark’s previous positions include senior food & beverage manager at China Grill at Hilton Fort Lauderdale Marina in Ft. Lauderdale, Fla., restaurant services director at The Biltmore Hotel in Coral Gables, Fla., general manager of The Table, a fine dining restaurant and nightclub in Sarasota, Fla., and food & beverage director at The Atlantic Hotel & Spa, a luxury boutique hotel in Ft. Lauderdale, Fla. Most recently, Clark lent his talents as the food and beverage director at National Hotel in Miami Beach, Fla. where he was responsible for all food and beverage operations, menu development and design, cocktail and wine lists, product placement and purchasing, inventory, food and beverage cost initiatives and restaurant training and staffing.
“Dan has incredible attention to service and details while showing modern insights that drive innovation and creativity,” says Greg Kaylor, general manager of Waterstone Resort & Marina. “He brings tremendous experience to our team.”
With a French and Italian family background, Matt Mixon brings a new direction and creative cultural influences to the cuisine offered at Waterstone Resort & Marina. As executive chef, Mixon will oversee all food & beverage outlets, including meetings and special events’ catering, weddings, in-room dining and the poolside dining at Waterstone Bar & Grill. Mixon attended the world-renowned Le Cordon Bleu in Paris, France studying advanced culinary arts. Before joining Waterstone Resort & Marina, Mixon worked as chef de tournot at PGA National Resort & Spa in Palm Beach Gardens, Fla. and as banquet sous chef at Boca Raton Resort & Club in Boca Raton, Fla.
“Mixon has a deep passion for what he does combined with superior education and experience,” says Kaylor. “We are excited for him to join the Waterstone team and add his influences from his French and Italian heritage to our cuisine.
