LaPlaya F&B Flip Book

October - December

L APL AYARESORT.COM | 239. 598. 5707 | NAPLES, FL

CHEF DE CUISINE

brooke kravetz Kravetz joins BALEEN Restaurant with an innate talent and passion for creativity in the kitchen, as she enjoys taking classic recipes and flavor combinations and transforming them into new creations.

Chef Kravetz moved to Naples, Florida in 2015, and served as executive sous chef at Sea Salt Naples, where she spent more than two years working closely with Chef-Owner Fabrizio Aieli and delved into Italian cuisine. Prior to that position, Kravetz served as chef de cuisine at Kitchen Restaurant in Boston. Chef Kravetz practices a cooking style in which the basic flavor combinations of food are simple, fresh, seasonal, tasty, and presented in a special, unique way. This concept is exemplified with some of her new dishes coming to the menu at BALEEN, such as the Roasted and Not Roasted Beet Salad and Beef Carpaccio Ravioli.

“Chef Kravetz brings a fresh perspective to the menu at BALEEN,” said LaPlaya Beach & Golf Resort’s Managing Director Marco Perry. “We’re looking forward to sharing her inventive dishes.”

Kravetz is a graduate of Cambridge School of Culinary Arts in Cambridge, Massachusetts. When she’s not in the kitchen, she enjoys playing tennis and spending time with friends and family.

EXECUTIVE CHEF

john sexton John Sexton is a skilled, inventive chef with more than thirty years of extensive experience in the culinary field and hospitality industry. With an innate talent and passion for creativity in the kitchen, his expertise lies in creating eclectic dishes highlighting local and seasonal ingredients.

Chef Sexton was raised within a family of culinary professionals and developed a passion for food at a young age. He graduated from the Culinary Institute of America in Hyde Park, New York, and managed his own catering company, Sexton Caterers LLC in Hartford, Connecticut throughout the nineties. Upon relocating to Florida in 1997, Chef Sexton has held various chef positions at notable properties, including Boca Raton Resort & Club, Naples Grande Beach Resort, The Registry Resort & Club, PGA National Resort & Spa, and Reunion Resort and Club. Most recently, he served as Executive Chef for South Florida’s legendary Mediterranean-style property, Turnberry Isle Miami, where he oversaw the resort and club’s culinary operations, achieving annual food and beverage sales exceeding $38 million.

Chef Sexton practices a cooking style that features a coastal twist on traditional favorites — highlighting local Floridian ingredients with strong influences from Latin America and the Caribbean. His signature dishes most often include the bounty from local seas while maintaining a sense of creativity and whimsy.

Chef Sexton currently resides in Naples, Florida with his longtime partner and soulmate Kim. His favorite part about being a chef is experimenting with new ingredients and interacting with guests as they dine with their toes in the sand, while enjoying exquisite views of the sea and sunsets. When Chef Sexton is not in the kitchen, you can find him pursuing one of his two favorite passions, playing golf, or relaxing with a good book.

OCTOBER - DECEMBER HAPPENINGS IN

JAMES BOND NIGHT Featuring Vesper Cocktails with Lillet and Plymouth Gin. Dress to impress – James Bond style.

October 25, 5pm - Close

JACKSON FAMILY WINE & CHEESE PAIRING 25 per person November 6, 4pm - 5pm

JACKSON FAMILY WINE & CHEESE PAIRING 25 per person December 11, 4pm - 5pm

OCTOBER - DECEMBER HAPPENINGS IN

PORK & PINOT PAIRING 40 per person Includes a sommelier selection pinot noir and chef’s special entrée selection Available each Wednesday October 1 - December 23 5:30pm - 10pm

PINK TOBER For the month of October, $1 per select cocktail will be donated to breast cancer awareness

BOTTOMLESS BRUNCH Features new a la carte menu and bottomless bloody mary, mimosa or rum punch 25 extra (per person)

THREE COURSE PRIME RIB DINNER 50 per person Includes artisan greens or cup of lobster bisque, prime rib entrée with sides, chef’s choice dessert Available Sundays, October 1 - December 23 5:30pm - 10pm

2 FOR $22 Includes appetizer and entrée and sommelier choice of glass of wine Available Monday thru Friday October 1 - December 23 11:30pm - 2:30pm

Begins November 9, Saturday & Sunday 11:30am – 2:30pm

THANKSGIVING DAY BALEEN BUFFET 115 per person / 30 child (Ages 5-12) November 28, 12pm – 9pm

BRE AKFAST WITH SANTA Features a la carte menu December 15 & 22, 9am

JAMESON IRISH WHISKE Y DINNER December 19, 6:30pm CHRISTMAS E VE PRIX FIXE DINNER (Regular menu also available) 75 per person December 24 & 26 – 31 5pm – 10pm CHRISTMAS DAY BALEEN BUFFET 115 per person / 30 child (Ages 5-12) December 25 12pm – 9pm NEW YE AR’S E VE December 31 Two seatings 4:30 – 6pm Features a la carte prix fixe menu 9pm Extravaganza 275 per person

OCTOBER - DECEMBER HAPPENINGS AT

tiki bar and grille PINK TOBER For the month of October, $1 per select cocktail will be donated to breast cancer awareness BLOODY MARY BAR November 2 10am – 12pm

POOLSIDE DINNER Saturday & Sunday, All December 5pm – 7pm OYSTER SPECIALS $3 each Resort guests and members only December 7 & 8 4pm – Close

LIVE ENTERTAINMENT November 29 & 30 5pm – 7pm

TIKI BAR AND GRILLE IS ONLY ACCESSABLE FOR RESORT GUESTS AND MEMBERS

DIRECTOR OF OPER ATIONS

martin diehr As a hospitality management graduate of The Emden State Hospitality School in Emden, Germany, Diehr quickly excelled in the industry, first serving as supervisor for food and beverage at the German Air Force in Canada and then at Disney’s All Star Resort in Orlando. He was also restaurant manager at Tampa Marriott Waterside and Marina, senior restaurant manager at Doral Golf Resort & Spa in Miami and held several positions at The Ritz-Carlton Resorts in Canary Islands, Spain, Jupiter, Fla. and Greensboro, Ga. Prior to working at the LaPlaya Beach & Golf Resort, Diehr worked at the Ponte Vedra Inn & Club, a AAA Five Diamond resort, where he served as director of food and beverage outlet operations, overseeing a total of eight venues while achieving annual revenues of more than $12 million.

Diehr is married to Thayra Diehr for 20 years, has one 13 year old daughter by the name of Viktoria, is very passionate about wine and holds a Sommelier certification.

During his current time working for Noble House, he was awarded F&B Annual Leader in 2015, F&B Leader of the Quarter in 2016 and in 2018.

L APL AYARESORT.COM | 239. 598. 5707 | NAPLES, FL Copyright © 2019 Noble House Hotels & Resorts. All rights reserved.