Fort Lauderdale Marriott Harbor Beach Welcomes Two New Executive Chefs

USA, Fort Lauderdale, Florida. March 21, 2022

Fort Lauderdale Marriott Harbor Beach Resort & Spa - situated on the largest stretch of privately owned beach in South Florida - proudly announces the promotion of Jesse Demmers to Executive Chef and the appointment of Damoriae Graham as the resort's Senior Sous Chef and Executive Chef of 3030 Ocean. The beachfront resort continues to add industry-leading talent aiming to blend the unique culinary styles of the Caribbean and Cuba, as well as flavors from across the Atlantic.

"With a combined 28 years of industry expertise, their innovative and creative style will continue to elevate our offerings and overall guest experience," said Ricardo Assuncao, Director of Restaurant Operations, "We're excited about the diverse culinary background Chef Demmers and Chef Graham will bring to our collection of restaurants."

Newly promoted to Executive Chef, Jesse Demmers oversees the culinary team for the 650-room iconic resort and its on-site dining outlets 3030 Ocean Restaurant, Sea Level Restaurant and Ocean Bar, Riva and Loggerhead Sand Bar. Demmers takes over the new position after joining Marriott Harbor Beach in 2019 as Executive Sous Chef, where he helped generate more than $43 million in food revenue. After attending school at Orlando Culinary Academy, he began his cooking career at Timpano Italian Chop House in Orlando, Florida, before transitioning to JW Marriott Orlando Grande Lakes, where he worked from Restaurant Supervisor to Senior Sous Chef.

Bringing years of hospitality-specific experience to Marriott Harbor Beach, Damoriae Graham previously worked with various restaurants on the West Coast. In his new role, he will wear two hats at the Senior Sous Chef for Marriott Harbor Beach's restaurant collection and Executive Chef of 3030 Ocean Restaurant.

"My cooking style is heavily influenced by my love for Mediterranean cuisine and my Caribbean heritage," said Chef Graham, "Myself, along with the 3030 management team, David Youssef and Kevin Drummond, look to create a food and beverage menu that continuously drives conversation among our guests, as our ideal dining experience not only revolves around food but with whom you choose to dine."

Set on 16 acres of private beach, Fort Lauderdale Marriott Harbor Beach is an iconic property boasting a lively experience with amenities for a wide range of guests from families to corporate groups. Home to four restaurants, 3030 Ocean Restaurant, Sea Level Restaurant and Ocean Bar, Riva and Loggerhead Sand Bar, as well as HB Fresh and Starbucks®, Marriott Harbor Beach offers a full range of delectable dining options. A wellness haven for travelers, the resort boasts an advanced fitness center and 22,000 square-foot spa where guests can indulge in rejuvenating treatments. Those seeking a bit of adventure can take a dip in the lagoon pool, test their skills in a variety of water sports or enjoy the beautiful sandy beaches. Featuring more than 100,000 square feet of indoor and outdoor event space, the resort is a favorite among both intimate celebrations and large-scale meetings.

For more information, please visit www.marriott.com/en-us/hotels/fllsb-fort-lauderdale-marriott-harbor-beach-resort-and-spa/overview/ or call 954-525-4000


Executive Chef Jesse Demmers
Senior Sous Chef and 3030Ocean Executive Chef Damoriae Graham
/ SLIDES

About Fort Lauderdale Marriott Harbor Beach

Business Contact:

Meritt Simmons
Account Manager
The Zimmerman Agency
T: +1 850-668-2222
E: [email protected]
W: http://www.zimmerman.com

Subscribe to our newsletter
for more Hotel Newswire articles

Related News

Choose a Social Network!

The social network you are looking for is not available.

Close
Coming up in August 2022...

Food & Beverage: Remarkably Resilient


In the wake of the devastation that disrupted every aspect of their operations, the hotel food & beverage industry is proceeding with cautious optimism and a measure of hope as it re-emerges from the pandemic's darker days. It is also bringing forward all the lessons learned from the challenges that were faced, and integrating them into their current, day-to-day operations. For example, new digital interfaces that minimize physical contact, including tableside ordering systems and QR code menus. Here to stay are also features such as packaged room service meals and cocktails; on-property, quick-service food options; a greater emphasis on outdoor dining and pop-up restaurants; gourmet home meal kits; live-streamed cooking classes; and virtual wine-tastings. Still, some challenges remain, such as coping with a persistent labor shortage and maintaining scrupulous sanitation standards. The August issue of the Hotel Business Review will report on what some leading hotels are doing to integrate these changes into their F&B operations as they rebound with a remarkable resiliency.