Islamorada, FL (March 8, 2018) – Cheeca Lodge & Spa in Islamorada, Florida Keys, recently announced the appointment of Chef Phillip Lowd as the Executive Chef of the property’s reimagined signature restaurants, Atlantic’s Edge and Nikai Sushi Bar, as well as the newly debuted Neapolitan Italian Bistro, Mia Cucina. With over nine years’ experience on property, where he formerly served as Banquet Chef prior to the hotel’s closure, Chef Lowd will spearhead culinary operations, stepping into his new role with the property’s post-Hurricane Irma reopening on March 30th, 2018.
An alumnus of New York Palace Hotel’s 2-Michelin star restaurant, Gilt, Chef Lowd is known for New American, Asian Fusion, farm-to-table and eco-sustainable cooking practices in the kitchen. With a specialty in “all things from the sea”, Lowd has played an integral role in developing the property’s culinary team, rising through kitchen ranks by starting his career at Cheeca Lodge as a food runner, working his way up to Executive Chef.
“Chef Lowd brings a rich and diverse culinary background to the Florida Keys, stemming from his experience working with some of New York City’s most celebrated and awarded restaurants,” said Robert LaCasse, General Manager of Cheeca Lodge & Spa. “We are delighted with his growth, creative talent, fresh approach to local cuisine, and devotion to Cheeca and we can’t wait for him to showcase his talents with both new guests and those that call Cheeca home” he concluded.
Leading the vision for the restaurants on property, alongside the hotel’s seasoned General Manager, Robert LaCasse, Lowd will debut a variety of fresh and unique new offerings including Mia Cucina’s warm, made-to-order Neapolitan pizza, pastas and salads; Nikai Sushi Bar & Restaurant’s tantalizing sashimi, poke bowls, and specialty rolls; and Atlantic Edge’s island inspired cuisine that celebrates island flavors, cultural influences and native cooking styles of Cuba, Bahamas and Turks & Caicos. Originally from Miami, Chef Lowd moved to the Florida Keys during High School. With a decade of experience living and cooking in the Florida Keys, Chef Lowd draws his culinary inspiration from local cultures, like South Florida’s Cuban influence, and Southern Cuisine. In his free time, he enjoys exploring new foods and restaurants, and spearfishing for invasive species.
