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July - October

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


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.


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.


elements 8 FOUR 8 PROMOTION Featuring eight items for eight dollars each. Offerings include 2 crafted cocktails, 2 wines by the glass and 4 culinary delights. All items will change regularly. Available daily, 4pm - 8pm

ALL YOU CAN E AT COLD WATER OYSTERS 50 per person* Includes one glass of Nicolas Feuillatte champagne. *Oysters will be served in sequence of 6 at a time. Not available in BALEEN restaurant. Please no sharing.

Available daily, July 1 - 31


BALEEN PRIX FIXE MENU 45 per person Includes amuse bouche, choice of first course, choice of entrée, and choice of dessert Available Monday - Saturday 5:30pm - 10pm

PRIME RIB SUNDAYS 50 per person

4TH OF JULY COOKOUT ON THE GULF L AWN 49 per adult 24 per child (ages 5 – 12) Cookout to include grilled meats, fish, vegetables, potatoes and salad July 4, 6pm - 9pm *Beverages are not included. Event is weather permitting.

Includes appetizer, dessert, and a sommelier chosen glass of white or red wine

FARE AND PAIR 22 per person

Available Sunday Evenings

Two course lunch including a glass of sommelier chosen white or red wine

Prime rib only: 35 per person

HALF OFF SELECT WINES FOR LUNCH Available Monday - Friday 11:30am - 2:30pm

Available Monday - Friday 11:30am - 2:30pm


tiki bar and grille L ABOR DAY WEEKEND CELEBR ATION Join us poolside for our first BBQ! Sunday, September 1 6pm - 8pm Only open to resort guests and LaPlaya Club members.


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 12 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 & Resort. All rights reserved.

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