USA | Beach Club at the Boca Raton has collaborated with acclaimed chef Johnny Spero for the opening of its latest restaurant.
Ahead of its December opening, Beach Club at The Boca Raton announces new oceanfront dining concepts, including a collaboration with Michelin-award-winning chef and raw bar expert Johnny Spero at the transformed Marisol restaurant, as well as a chef in residency with Relais & Châteaux's Adriano Venturini at Onda restaurant.
This winter, the reimagined luxury hotel will seamlessly connect to its half-mile stretch of private golden beach through a stunning USD $120 million redesign, curated programming, and an enhanced focus on coastal cuisine experiences as overseen by Beach Club's Executive Chef Gonzalo Rivera. Beach Club will introduce standout restaurants, lounges, and more casual settings, enhancing the dynamic dining collection that The Boca Raton is known for.
"Beach Club will redefine oceanfront luxury hospitality for a new era of travellers, and our food offerings will reflect this vision in which every plate will have a story to tell," said Daniel A. Hostettler, President & CEO of The Boca Raton.
"Our chefs are some of the best in the industry, and we're thrilled to introduce partnerships with notable culinary talents who will add new elements of globally-influenced creativity, providing a refreshed culinary escape for our private club members and resort guests."
Where fresh Mediterranean fare is savoured just steps from the ocean, Marisol is Beach Club's popular culinary destination, now transformed into a newly designed indoor-outdoor setting with an expansive covered terrace. Adding to The Boca Raton's roster of world-class chef collaborations, including with Major Food Group, Marisol's flavourful dishes are being crafted in partnership with award-winning culinarian Johnny Spero.
To create an al fresco destination that appeals to the whole family, Spero will draw inspiration from his time at celebrated restaurants such as Mugaritz on the coast of Spain, Noma in Copenhagen, sourced ingredients from the Baltic Sea and North Sea, and as executive chef at José Andrés' Minibar in Washington DC. In 2018, Spero opened his acclaimed DC restaurant, Reverie.
At Marisol, the menu will showcase an abundance of fresh seafood delivered daily by local fishermen via vibrant Shellfish Towers and Raw Bar options. Elegant and layered flavours will be balanced with a playful take on presentation and ingredients. Former menu favourites will return, including savoury lamb chops with crispy potatoes and tzatziki and tangy Greek spreads that Marisol is known for—French Whipped Feta and Roasted Pepper Muhammara. For an after-dinner drink with refreshing ocean breezes, members and guests will gravitate to Marisol's bar, where Mediterranean-inspired cocktails will be prepared with precision.
"I know that Marisol is beloved by club members and guests, and I'm excited to be on this journey with the restaurant's talented culinary team. We are taking the menu to new heights, getting creative with flavour profiles and having fun tapping into new techniques," said Consulting Chef Johnny Spero.
"The access to Florida's seafood right off the boat is a dream for me. This is an opportunity to explore distinct fish varieties from what we find in the northeast. I cannot wait for everyone to discover what we have in store at Marisol."
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