The St. Regis Bal Harbour Resort in Bal Harbour, Fla., appointed Franck Steigerwald as executive chef. Steigerwald will oversee all culinary operations including the luxury resort’s newest restaurant concept Atlantikós, along with BH Burger Bar, The St. Regis Bar & Sushi Lounge, La Gourmandise, in-room dining, weddings and events. The French chef brings more than 12 years of industry experience with him to The St. Regis Bal Harbour.
“We are absolutely delighted to welcome Chef Steigerwald’s vibrant personality and passion for sophisticated cuisine to our resort,” said Oliver Key, general manager of The St. Regis Bal Harbour. “We know that his expertise and leadership experience will be a wonderful addition to our renowned culinary program and we are very confident that our guests will love what he brings to the table.”
Throughout his career, Steigerwald has served as executive chef at various high-profile properties including The Ritz-Carlton, Buckhead, The St. Regis New York, Taj Hotels in Boston and The Ritz-Carlton, Naples. Prior to that, he was the executive sous chef at The Ritz-Carlton, Tyson’s Corner. A France native, Steigerwald’s culinary skills were honed in the kitchens of several Michelin-star restaurants in the south of France, including Hotel Chateau Grand Barrail, Hotel Les Pyrennées and Le Chapon Fin.
A graduate of the Simon Brandy Culinary School in Bordeaux, France, fluent in French and English, Steigerwald’s international experience contributes a unique and refreshing perspective to The St. Regis Bal Harbour culinary team.