USA | Four Seasons Naples Beach Club has introduced its latest world-class culinary leadership, shaping its dining scene.
As excitement builds for the much-anticipated fall debut of Naples Beach Club, A Four Seasons Resort, the coastal retreat announces the appointments of key members to its culinary leadership team. Joining the resort’s pre-opening team are Food and Beverage Director Michael Rodriguez, Executive Chef Fabio Quarta, and Executive Pastry Chef Eddy Dhenin. Each brings exceptional talent and global perspective to the property, laying the foundation for an extraordinary dining program rooted in craftsmanship, coastal bounty, and inspired hospitality.
“This remarkable group of talent is excited to introduce a new approach and exciting new flavours to the Naples’ dining scene,” said Diego Angarita, General Manager of Naples Beach Club, A Four Seasons Resort.
“Reflecting the spirit of the resort, the team possesses a deep passion for their craft, one that is globally influenced yet seamlessly blends the flavour of the Gulf Coast.”
With a dynamic career spanning more than a decade in the luxury hospitality industry, including several new hotel openings, Michael Rodriguez brings a wealth of experience to Naples Beach Club as Director of Food and Beverage. He was most recently at Four Seasons Resort Punta Mita where he enhanced the naturally warm Mexican hospitality with compelling dining experiences and new culinary concepts. Prior to that, at Four Seasons Hotel Houston, he successfully managed the renovation and launch of Toro Toro as well as the speakeasy Bandista, which was named as one of North America's 50 Best Bars. Known for his relentless pursuit of excellence and exceptional leadership skills, Rodriguez is eager to steer the culinary team to create elevated dining that garners both critical acclaim and exceeds guest expectations. Rodriguez will be responsible for shaping the guest experience across all of the resort’s dining venues and social spaces, while fostering a vibrant service culture grounded in warm, personal service.
Hailing from Lecce, Italy, Fabio Quarta brings two decades of international experience to his role as Executive Chef and a Four Seasons career spanning properties in diverse locations such as Milan, Mauritius, Kuwait, and most recently Los Cabos. Known for his precision and ingredient-driven philosophy, he also possesses the ability to harmonise diverse culinary teams across multiple outlets and ensuring each offers a unique experience. In Naples, he will oversee operations and management for the resort’s extensive culinary offerings, including its collection of distinctive restaurants, bars, beach and pool service, retail, in-room dining, and banqueting for more than 30,000 square feet (3,000 square metres) of event space.
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