PUBLISHED: July 24, 2013
Today is Culinarian’s Day, a silly holiday all about celebrating anyone and everyone who cooks! In honor of this, I thought it would be only appropriate to pay tribute to someone who really knows his way around a kitchen: Sundial Beach Resort & Spa’s Executive Chef, Patrick Fitz.
Executive Chef Patrick Fitz came to Sundial Beach Resort & Spa from The Sanctuary, Sanibel’s luxury Golf & Country Club. Chef Fitz is passionate and committed to restoring Sundial Beach Resort & Spa’s culinary experience to the landmark destination for which it was once remembered.
Through his unmatched excellence and culinary innovation he has continued to demonstrate his expertise in the industry, bringing on board and furthering the training of the great members of Sundial’s culinary team. He and his team have successfully executed three new restaurant concepts, each with its own unique menu offerings, to create a one-of-a-kind dining experience for each and every guest.
Chef Fitz has brought with him a farm-to-fork concept, which has driven his efforts working with local vendors and farmers to obtain the freshest products available. One of his specialty items is the Mediterranean Clay Pot Grouper, an incredibly flavorful dish always prepared with locally sourced, fresh Gulf grouper. This entrée has become one of the resort’s trademark menu offerings and something everyone must try at least once!
Chef Fitz’s dedication to the revitalization of Sundial’s epicurean experience has created a buzz of excitement that has not been present at Sanibel’s landmark resort in more than a decade.
All of this talk about Chef Fitz and his grouper has gotten me hungry. I think I know what’s for dinner tonight!