Islamorada, FL, (August 5, 2015) – Cheeca Lodge & Spa, an Islamorada treasure since 1946, has tapped Daniel Dalton as Executive Chef to oversee the 214-room resort’s culinary program inclusive of three distinct restaurants and catering services for groups and special events.
With over 12 years of experience in the hospitality industry, Chef Dalton has an extensive background in resort dining and will combine his sophisticated palate and distinct presentation with the local cuisine of the Florida Keys. Most recently, he served as Executive Chef at The Sporting Life Bar in Las Vegas, Nevada. In previous roles, he worked under famed Chef Thomas Keller at Bouchon Bistro in Las Vegas, and under James Beard Award Winning Chef Floyd Cardoz at Tabla in New York City.
“We’re proud to welcome Chef Dalton into the Cheeca family. His inspiring talent and strong resort background will further our “barefoot elegance” tradition and reinforce Cheeca as a dining destination for guests and locals alike,” said Deanne Gabel, general manager of Cheeca Lodge & Spa.
In his role, Chef Dalton will lead Cheeca’s flagship fine dining restaurant Atlantic’s Edge, which serves a seasonal menu of fresh local seafood, prime steaks and organic locally-grown produce, complemented by a Wine Spectator award-winning wine list. In addition, he will oversee the family-friendly Limoncello, a casually rustic Italian restaurant offering Tuscan inspired cuisine including an antipasto bar and homemade pasta dishes, and Nikai Sushi Bar, known for its Asian-inspired fare, extensive sake list and serving the freshest sushi in the Keys.
Outside of the restaurants, Chef Dalton will guide menu development for the oceanfront, open-air signature Tiki Bar, serving custom, handcrafted cocktails, as well as manage the exclusive menu options and programming for the Chart Room private dining space.
When he’s not in the kitchen, Chef Dalton can be found on the golf course, hiking, kayaking or fishing locally in Islamorada. His passion for travel and adventure extends into his personal kitchen where he enjoys experimenting with new cultural cuisines.
