Hilton Sandestin Beach Golf Resort & Spa Appoints New Executive Chef Lee Guidry
Hilton Sandestin Beach Golf Resort & Spa, the largest
full-service beachfront resort hotel on Northwest Florida's Gulf Coast,
has appointed Lee Guidry as the new executive chef of Seagar's Prime Steaks & Seafood, the resort's AAA Four-Diamond restaurant.
“With more than 11 years of experience in the culinary industry, Chef
Guidry will continue delivering an experience unique to Seagar's,” said
Gary Brielmayer, general manager of Hilton Sandestin Beach. “With his
expertise in authentic Italian techniques and his extensive time spent
exploring the flavors of the coast, Chef Guidry will continue to enhance
Seagar's fine-dining experience and bring new and innovative ideas to
our thriving culinary team.”
A graduate of Delgado Culinary Institute in New Orleans, Executive
Chef Lee Guidry has dedicated numerous years to honing his skills
through various positions in Nashville, Chicago, and the Florida
Panhandle. His passion for cooking stems from his summers spent in the
south of Sardinia, Italy, where he learned classic and regional Italian
preparations. He also worked with classically trained chefs from
Germany, France, Spain and Japan, absorbing the distinct philosophies of
each region's cooking techniques.
Prior to joining Seagar's Prime Steaks & Seafood, Chef Guidry
dedicated two years to the Meli Cafe Group in Chicago, where he
designed, executed and oversaw their first venture into dinner service.
He also spent four years as the head chef at SushiSamba Rio in Chicago,
where he worked side-by-side with Chef Shige-san, a renowned Sushi Chef
in the U.S. Before that, Chef Guidry worked as executive chef at
Bound'ry in Nashville, where he designed seasonal menus featuring local
products.
In addition to his culinary arts and chef training at Delgado Culinary Institute in New Orleans, Chef Guidry studied Psychology at the University of Southern Alabama in Mobile. He is also continuing his education through the American Culinary Federation to obtain a Certified Executive Chef (CEC) certification and is a certified foodservice manager in the state of Florida and the city of Chicago. He was voted “Top Ten Young Chefs” by Sarasota Magazine and nominated for “Best Chef Chicago” in 2012 by Best Chefs America.
Northwest Florida's longest-standing AAA Four-Diamond Restaurant, Seagar's Prime Steaks & Seafood, has been extolled by critics as a premium dining destination. Seagar's blends its commitment to excellence with attentive service and exceptional menu offerings for an unforgettable dining experience. Seagar's has long been acclaimed for its 600-label wine list, dramatic tableside food preparation and nightly live entertainment. Seagar's interior color palette takes inspiration from the restaurant's beachside location, featuring soft blues, greens, platinum and sandy hues, set in striking contrast to traditional Brazilian cherry and mahogany accents.
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