Stephen Belie Appointed Executive Chef of Little Palm Island Resort & Spa

 
Chef Belie’s culinary approach is rooted in using the freshest regional ingredients.
Chef Belie’s culinary approach is rooted in using the freshest regional ingredients. Little Palm Island Resort & Spa

Little Palm Island Resort & Spa, a Noble House Resort and exclusive tropical paradise located on a 5.5-acre private island, in Little Torch Key, Florida, announced Stephen Belie as the new executive chef at its award-winning restaurant, The Dining Room. Chef Belie will be responsible for menu development and execution, supply chain management, recipe research and all day-to-day operations. Chef Belie is an accomplished culinary professional with over 15 years of experience in luxury resorts, hotels and independent restaurants.

Chef Belie’s culinary approach is rooted in using the freshest regional ingredients, as well as teaching and mentoring staff on the consistent production of high-quality food.  He has an established history of success in high-volume kitchens, boutique destination restaurants, hotel operations, and catering.  Prior to joining Little Palm Island Resort & Spa, Chef Belie was the executive chef at Gateway Canyons Resort, a Noble House Resort in Gateway, Colorado, where he managed culinary development for the past two years.  In 2013, Chef Belie was the executive sous chef at Iverness Hotel in Englewood, Colorado, overseeing culinary operations.  Chef Belie graduated in 2000 from the California Culinary Academy with a focus in Culinary Arts & Hospitality Management.

“Stephen brings a unique blend of creativity, a passion for food and a wealth of knowledge from working at award-winning restaurants and hotel properties to Little Palm Island’s culinary team,” says Troy Talpas, resort manager of Little Palm Island Resort & Spa. “We are privileged to bring his expertise to the resort’s distinguished culinary program.”

Recognized as the “Best Hotel Dining in Florida” by Zagat, The Dining Room at Little Palm Island offers an eclectic, seasonal menu that changes daily featuring “Modern Tropical Cuisine,” a vibrant blend of French and Pan Latin flavors. Guests can dine in candlelit elegance indoors or opt for a table in the gentle breezes of the outdoor terrace overlooking the beach. The restaurant is open for breakfast, lunch and dinner for resort guests and off-island visitors.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.
 
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