Ricardo Jarquin has been appointed Executive Chef at St. Regis Bal Harbour in Miami
The St. Regis Bal Harbour, the Forbes Five-Star, AAA Five Diamond resort that was recently named a top resort in Florida by Conde Nast Traveler, is proud to introduce award-winning chef Ricardo Jarquin as the luxury resort's new executive chef.
At The St. Regis Bal Harbour, Chef Ricardo Jarquin will oversee all culinary operations for the expansive beachfront resort known for its breathtaking views, luxurious signature services and unrivaled culinary offerings. This includes the curation of menus for La Gourmandise, which serves indulgent modern American cuisine and the resort's signature afternoon tea service. He will also oversee the poolside & beach menu and private dining, as well as designing custom menus for the resort's banquet and catering operations, including exquisite wedding and social functions.
Chef Jarquin has established himself as a force in the culinary world, working with Michelin star chefs such as Daniel Boulud and Jean Georges in New York City. Chef Jarquin landed executive chef roles at other top restaurants and hotels in major cities across the United States, including the Five Diamond rated Langham Hotel in Chicago.
A Miami native, Chef Jarquin is bringing the unique style, technique, and signature flavors he's developed through his travels and career to The St. Regis Bal Harbour Resort. With over 19 years of experience in a diverse collection of luxury, 5-star hotels across major cities in the United States, Chef Jarquin joins The St. Regis Bal Harbour from a position as executive chef of Silverado Resort, a Dolce Hotel, in Napa, California, where he led all food and beverage operations for the 350-room luxury resort.
While at Miami High School, Chef Jarquin discovered his love of cooking after enrolling in a culinary arts program sponsored by prostart. This led to his introduction to executive chef of Palme d'Or at the Biltmore Hotel, who then provided Chef Jarquin with his first job in the industry where he was eventually promoted to banquet chef. He further followed his passion by enrolling at Johnson & Wales University to receive his degree in Culinary Arts and cut his teeth in kitchens with Miami culinary mavericks including Michelle Bernstein and Michael Schwartz. Chef Jarquin's career continued to be lined with success and accomplishments, earning his first role as executive chef in seven short years at ULU Ocean Grill in Four Seasons Hotel in Kailua-Kona, Hawaii.
La Gourmandise at The St. Regis Bal Harbour Resort is now open for a luxurious dinner service experience. The light and elegant surroundings of the lobby lounge welcomes guests to a vibrant environment offering an impeccable setting for a delightful breakfast, traditional afternoon tea, and now, dinner spearheaded by Executive Chef Jarquin. The pool & beach menu is available to hotel guests who are enjoying a day by the pool or visitors who reserve the resort's private 600-square-foot Oceanfront Day Villa.
