The Yacht Club of Stone Harbor is proud to offer first-class food selections in all three of our dining areas; The Main Dining Room, the Grille Room and our newest addition, the Upstairs Deck.
Our trained culinary staff creates menu selections using the freshest ingredients available, bought locally when possible. They will accommodate any dietary need including Heart Healthy, Gluten-Free and Vegetarian.
Enjoy the freshest seafood and best cuts of meat available. Our famous award-winning Jumbo Lump Crab Cake and local fresh soft-shells are only a few of the delicious selections.
New this year, enjoy dining while watching the sun set on our picturesque Upstairs Deck, featuring refreshing frozen drinks, happy hour specials and a Tapas style menu perfect for an afternoon snack!
ABOUT THE CHEF
What is your culinary background?
Started as a dishwasher at 14, graduate of the Culinary Institute of America in 1983. James Beard Award nominated alongside Chef Bruce Lim from Max’s Fine DIning. Chef at The Garden for years, which was 4-star Michelin rated.
Where did you receive your training?
Officially – the Culinary Institute of America Class of 1983. Unofficially – through a number of jobs before and during my time at CIA working behind the line.
What is your favorite type of cuisine?
To eat: French-Asian cuisine. To cook: French-Italian (similar to the menu from Max's Fine Dining).
What do you consider to be one of your best meal creations?
I try to make each and everything item that I put out, my best meal creation. That's what I hope will bring guests back every time. However, I think one of my specialties is Strip Steak with my au Poivre sauce.
Who or what inspired to become a chef?
Graham Kerr aka “The Galloping Gourmet” – a TV show I used to watch with my mom when she was learning to cook. I liked the way he would cut really fast using a knife and I wanted to learn how to do that.