New Fort Lauderdale DoubleTree chef unveils updated culinary direction

Breezes, the full-service restaurant at Bahia Mar Fort Lauderdale Beach, offers a new sea-inspired menu.

Bahia Mar Fort Lauderdale Beach – a DoubleTree by Hilton, continues to evolve with the appointment of its new executive chef, Richard Goldberg. He was selected by Bahia Mar’s ownership, Tate Capital, to lead the creation of new menus at the property’s full-service restaurant, Breezes, its rooftop bar, Waves Rooftop Pool Bar & Grill, as well as its innovative catering department. The new sea-inspired cuisine is Bahia Mar’s latest step to becoming a hub for hospitality, dining and entertainment. The hotel recently completed a $7-million renovation to its rooms, common spaces and meeting rooms.

“Chef Rich has a great vision and exciting culinary plans for Bahia Mar and for Fort Lauderdale Beach’s foodie scene,” said James Tate, co-owner and CEO of Tate Capital. “He brings a great deal of talent, enthusiasm and creativity to every dish he plates, and we’re thrilled to have him on board.”

Goldberg, overseeing all aspects of the property’s culinary experiences, is focusing on fresh, local ingredients and unique flavor collections for Bahia Mar’s new culinary program. His approach draws inspiration from the property’s prime location between the Intracoastal and the Atlantic Ocean and will speak to the city’s nautical ambiance. At Waves, Goldberg will offer a unique “Floribbean” cuisine that is accentuated by items like the quinoa and roasted vegetable burger and the Key West conch fritters. Breezes, however, will maintain its classic American bistro feel with savory fare like barbecue baby back ribs, seared salmon and the “Bahia Burger.” Goldberg will ensure that all of the hotel’s culinary outposts serve the highest-quality seafood, poultry and meat—from prime steaks to burgers—and he will work to only source these cuts locally.

Virtual Roundtable

Post COVID-19: The New Guest Experience

Join Hotel Management’s Elaine Simon for our latest roundtable—Post COVID-19: The New Guest Experience. The experts on the panel will share how to inspire guest confidence that hotels are safe and clean and how to win back guest business.

“I am looking forward to elevating and executing the variety and quality of food offered at Bahia Mar,” Goldberg said. “My goal is to create healthy and diverse menu options that highlight Florida flavors by incorporating local produce, emphasizing fresh flavors, combinations and ingredients.”

Goldberg has an extensive background in the culinary arts and his led programs at hotels such as the Holiday Inn Plantation and the Sheraton Boca Raton. For 23 years, he directed food operations for one of South Florida's most prestigious country clubs, Westview Country Club, which was recognized for having the best cuisine in its area. Most recently, he served as head chef at La Gorce Country Club.

Suggested Articles

Demand came in 67,000 rooms lower during the week ended July 4 than the previous week, according to Jan Freitag, STR’s SVP of lodging insights.

The In-Seat Contactless Platform is meant to give guests touch-free control over food and beverage at hotel restaurants.

As the economy slowly begins to right itself, hotels can look toward an unexpected way to save on operating costs: their trash.