Sandestin Golf and Beach Resort announces the appointment of Juan Bochenski as executive chef of Hotel Effie. Bochenski assumes the position immediately, helming the kitchen at the hotel’s signature restaurant, Ovide, and overseeing all aspects of food and beverage operations across the hotel’s four restaurant outlets and in-room dining. In his new role, he supervises the culinary team, manages budgets and maintains the overall guest experience. Bochenski also works closely with local farmers and vendors to ensure the hotel restaurants continue to serve farm-fresh and sustainable ingredients whenever possible. 

Born in Buenos Aires, Argentina, Bochenski has had an impressive career, working at luxury resorts across the globe, including Arcis Golf in Dallas; Baker’s Bay Golf & Ocean Club on Great Guana Cay, Abaco, Bahamas; Resorts & Residences by Cuisinart on Anguilla; Jade Mountain and Anse Chastanet resorts on St. Lucia; and Rosewood Hotels & Resorts’ Inn of the Anasazi in Santa Fe, New Mexico; among others. The chef combines his extensive experience with a passion for teaching and sharing his culinary knowledge. 

“We are delighted to welcome Chef Juan to the Hotel Effie family, as he brings a wealth of experience and expertise and a track record of success in various high-end resorts, private clubs and prestigious establishments,” says John Jenkins, Jr., General Manager of Hotel Effie. “Chef Juan is a culinary maestro, a visionary leader and a results-driven professional who consistently surpasses expectations. We cannot wait for him to bring his unparalleled culinary creativity to Hotel Effie.” 

Ovide’s new dinner menu is available Friday through Saturday, from 5 – 10 p.m., and Sunday through Thursday, from 5 – 9 p.m. Curated by Bochenski, the menu features shareable plates such as Charcuterie Board ($22), with pate de champagne, carrot confit, coppa, Thomasville Tomme cheese and garlic sourdough; Smoked Salmon Deviled Eggs ($14), with salmon roe, smoked salmon and parsley; Crispy Pork Ribs ($17), with benne seed barbeque sauce and coriander; Beef Tartare ($19), with smoked egg yolk, parmesan cream and oyster mushrooms; and Smoked Mahi Crudo ($17), with pickled melon, leche de tigre, pink peppercorns, cucumber and radishes. Of course, a meal at Hotel Effie wouldn’t be complete without Effie’s Biscuits ($10), with honey butter. 

Guests can also choose from the Raw Bar and enjoy fresh selections like Oysters ($20/$36), with black pepper mignonette, house crackers and lemon ponzu sauce; Oysters Rockefeller ($24), with bacon, bechamel and spinach; and Shrimp Cocktail ($22), with cocktail sauce, avocado, pink grapefruit and granny smith apples. 

Appetizers include Gem and Kale Caesar Salad ($16), with pimento cheese fritters, white anchovies and parmesan; Strawberry Field Salad ($15), with mixed field greens, cucumbers, heirloom tomatoes, red onions, blue cheese crumbles, candied pecans, strawberries, balsamic glaze and lemon vinaigrette; Green Salad ($12), with mesclun leaves, asparagus, cucumbers, celery, lemon vinaigrette and salsa verde; She Crab Soup ($18), with creme fraiche and chili oil; and Heirloom Tomato and Burrata ($17), with basil seeds, EVOO, cherry heirloom tomatoes, micro basic and lemon vinaigrette. 

From the Supper selection, guests can choose from Shrimp and Grits ($29), with roasted tomato, fennel sausage, smoked paprika, garlic and lemon oil; Pork Chop ($29), with Carolina rice grits, roasted carrots, shaved heirlooms and chicharron; Cripsty Half Chicken ($26), with collard greens, black eyes peas and charred lemon; Chicken Pumpkin Tortellini ($25), with roasted pumpkin, savory granola, roasted chicken and topped with Parmigiano; Filet Mignon 8oz ($55), with potato pave, oyster mushrooms and malbec jus; NY Strip 14oz ($46), with potato pave, oyster mushrooms and poivrade sauce; Roasted Catch of the Day (MP), with asparagus, potato gnocchi, sauce vierge, dashi butter sauce and curry oil; Pinwheel Lasagna ($25), with san marzano tomatoes, Italian sausage bolognese and Parmigiano Reggiano; and Slow Braised Short Rib ($29), with parish mash, spinach and root vegetables. 

The dinner menu also features a selection of sides including Garlic Broccolini Stir-Fry ($9) with oyster sauce, roasted garlic and molasses; Southern Collard Greens ($10), with smoked turkey; Parish Mash ($8), with Boursin cheese; and Roasted Carrots ($9), with maple gastrique and pickled mustard seeds. 

Guests with a sweet tooth should save room for Bochenski’s special Creme Brulee ($12), with tropical fruits, basil seeds and mango gel. In addition to curating the breakfast, brunch, lunch and dinner menus at Ovide, Bochenski has introduced weekly specials highlighting seasonal flavors and specialty items unique to Hotel Effie Sandestin through creative dishes that change every week. 

Hotel Effie Sandestin is managed by Highgate, a premier hospitality investment and management company whose growing portfolio includes more than one hundred properties in gateway cities worldwide.

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