Michael LameyWith more than 10 years of culinary experience, Lamey will be responsible for overseeing the food and beverage operations of the 650-room iconic hotel.

The property features four dining options including 3030 Ocean, a seafood restaurant that utilizes fresh,

local ingredients; Sea Level, a beachfront eatery overlooking the Atlantic Ocean; Riva, offering a full-service menu for guests of all tastes with al fresco or indoor dining options; Barefoot Dining, providing guests with an intimate four-course dinner on the beach with wine selected by the property’s sommelier as well as the resort’s expansive banquet and catering.

“A proven and dynamic leader, Michael’s vast knowledge will help elevate our resort’s culinary experience to new heights,”

said Karen Chastain, general manager.

Lamey joins the refined oceanfront resort from JW Marriott Desert Ridge Resort & Spa where he served as the director of restaurant operations. He was instrumental in the success of the property’s dining experiences, particularly Meritage Restaurant and Just-a-Splash, as well as the completion of the resort’s cabana cottages.

Prior to his position at JW Marriott Desert Ridge Resort & Spa, Lamey was the senior sous chef at Marco Island Marriott Beach Resort, Golf Club & Spa. Prior experience includes serving as the culinary supervisor at Eden Roc Beach Resort & Spa and lead cook at JW Marriott and Ritz-Carlton Hotel at Grand Lakes Orlando.

Originally from New Jersey, Lamey realized his passion for culinary from a young age and obtained a

Bachelor’s Degree in Food Service Management at Johnson & Wales University in Rhode Island.