Jack SpiessA hidden gem on Florida’s Nature Coast, the Plantation on Crystal River recently named Jack Spiess as executive chef of the 196-room resort. Chef Spiess will direct daily culinary operations at the resort’s signature West 82 Bar & Grill and outlets, and oversee food and beverage offerings for the Plantation’s 12,000 square feet of function space for meetings, corporate parties, local catering events and special occasions. Speiss has worked as the sous chef of the Plantation on Crystal River since 2016. Prior to joining the Plantation, Speiss worked as executive chef of the iconic Le Pichet in Seattle’s Pike Place Market. Speiss also worked for seven years for the James Beard award-winning Tom Douglas Restaurant Group, also in Seattle. Chef Speiss also honed his craft at Murasaki in Michigan and Handke’s Cuisine ad Spagio, both in Ohio. A native of Michigan, Speiss now resides in Crystal River, Fla.