Executive Chef Appointed for the Setai, South Beach, Miami
MIAMI, FL. June 29, 2007. The Setai management is pleased to announce the appointment of executive chef Jonathan Wright. Chef Wright brings to the position over twenty years of award-winning culinary experience; including the Windsor Court Hotel in New Orleans, Raffles Hotel in Singapore and Sir Terrance Conran's Great Eastern Hotel in London.
In addition, Chef Wright's prior employment includes Raymond Blanc's two-star Michelin restaurant Le Manoir Aux Quat Saisons in Oxforshire and a stint with Bradley Ogden at La Creek Inn in Las Vegas. Awards and media endorsements include Best Hotel Chefs by the famed James Beard House, Esquire's Best New Chefs in America, and Fab Five Chef's in American by gastronomic influencer John Mariani.
At The Setai, in his role as Executive Chef, Chef Wright will oversee all of the culinary aspects of the property including The Restaurant, The Grill, The Pool & Beach Bar, The Bar & Courtyard and In-Room dining. Chef Wright is excited to join The Setai team in the burgeoning Miami gastronomic scene. He plans to push culinary limits by providing guests innovative menu creation, presentation, and service, leveraging his western culinary education with his love and understanding of Asian cuisine.
"This is an incredible opportunity," said Wright. "I am in a wonderful position here at The Setai to bring to diners true authentic cuisine (Thai, Indian, Malaysian, and Chinese) in The Restaurant and throughout the entire property. My appreciation and knowledge of these ethnic cuisines, coupled with the Hotel company's Asian resources, promises for a dynamic and genuine culinary experience."
Chef Wright resides in Miami with his Singaporean wife, Delia, and their German Shepard, two Wippets (miniature greyhounds), and a cat.
The Setai has already built up a reputation as the most stylish address in Miami. Legendary hotelier Adrian Zecha sought to introduce Asian traditions of simplicity and elegance. Authentic Asian cuisine has been developed with the combined influences from chefs who originate from India, Thailand and China respectively, with the entire process overseen by their newly appointed Executive chef. A large exhibition kitchen allows guests to take in the aromas and animation that makes the preparation of each dish such an aesthetic experience. The choice of where to dine is either in the restaurant or outdoors, in the seating pods that lie amongst the Lily ponds.
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