Executive chef joins Hotel Key West

Ryan Fredstrom has been named executive chef to oversee the food-and-beverage operations for Hotel Key West as well as two of Stock Island’s upcoming restaurant openings. Pending the property’s arrival in early 2017, the seasoned culinary professional is gearing up to launch the area’s newest food & beverage outlets, Matt’s Stock Island Kitchen & Bar and Salty Oyster Dockside Bar & Grill.

As executive chef at Hotel Key West, Fredstrom will be responsible for overseeing daily F&B operations, menu conceptualization, managing back-of-house operations, and implementing new culinary programming and seafood-driven F&B concepts. In his new role, Fredstrom is tasked with creating engaging dining experiences that showcase Key West’s local roots and Stock Island’s iconic boatyard heritage.

Fredstrom brings a wealth of industry experience, having worked his way up the ranks from line cook to executive chef. Over the past decade, he’s honed his skills at renowned hotels and restaurants across the United States.

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Throughout the course of his career, Fredstrom has mastered a plethora of international cuisines including Italian, Southern and Asian-Fusion, with a focus on seafood-driven specialties. Most recently, he served as executive chef at Angelina’s Ristorante in Bonita Springs, Fla., where he implemented a monthly wine dinner featuring specially crafted menus with wine pairings, while overseeing employee management and training, menu planning, and budgeting, in addition to ensuring overall food quality and customer satisfaction.

Slated to open in early 2017, Hotel Key West along with Matt’s Stock Island Kitchen & Bar and Salty Oyster Dockside Bar & Grill, are nearing the completion of their construction at Stock Island Marina Village. 

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