Cheeca Lodge & Spa announced the appointment of Scott Burnett as Executive Chef. 

As the Executive Chef of the historic resort, Burnett will oversee Cheeca Lodge’s restaurants, including Atlantic’s Edge, Mia Cucina, Nikai Sushi Bar & Restaurant, 25 South, and Cheeca’s poolside Tiki Bar. Burnett will spearhead the creation and execution of menus, direct culinary activities, and oversee Cheeca’s team of culinary staff. Dedicated to bringing the latest in gastronomy to the resort, Burnett will work to blend the newest trends with Florida Keys-classics.

A native of Ocala, Florida, Burnett began his appreciation of food and service while working in his family’s bakeries throughout high school. Though he took a detour away from kitchens after high school to attend Florida State Fire College, he missed working in restaurants and desired a more classical and refined culinary education. This led him to attend Le Cordon Bleu in New England where he earned his professional culinary diploma.

With an extensive background of achievement in the culinary industry, Burnett’s work spans over two decades in various cities across the U.S and Mexico. Burnett moved to New York City in 2005, where he opened a number of iconic restaurants and worked in kitchens across nearly every neighborhood in Manhattan, including Pastis, Veronika, Tribeca Grill, and Millesime, where he earned two stars from the New York Times.

“I am honored to lead the culinary team at Cheeca Lodge & Spa, and hope to uphold the establishment’s rich history of providing the best culinary experiences while bringing new ideas to Islamorada,” says Burnett. “I am excited to share my diverse experience in various cuisines with guests from around the world.”

Returning to his home state after two years in ​​Mérida, Yucatán, Mexico, Burnett is looking forward to bringing his expertise to the island destination, getting to work with a variety of cuisines at Cheeca Lodge & Spa’s six culinary establishments.

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