David Lurie has been appointed as General Manager at Baker's Cay Resort Key Largo, Curio Collection by Hilton
Baker’s Cay Resort Key Largo, Curio Collection by Hilton, a 15-acre hidden gem perched on the serene waterfront of the Florida Keys, announces the appointment of hospitality veteran David Lurie as General Manager. Bringing more than four decades of hospitality experience spanning luxury, independent, and branded properties across the United States, Lurie will oversee the resort’s operations, guest experience, and team as Baker’s Cay continues to evolve as one of South Florida's distinctive waterfront resorts.
Lurie joins Baker’s Cay at an exciting time for the resort, following the recent unveiling of 12 new luxury suites, and as the property looks ahead to additional enhancements in the coming future. With a career defined by operational leadership, entrepreneurship, and a commitment to developing talent, Lurie will help guide the resort while preserving the relaxed, authentic spirit that makes Baker’s Cay unique.
Lurie’s hospitality career began at Florida International University, where he earned a bachelor’s degree in hospitality administration. He then spent two years honing his culinary skills in professional kitchens outside Lausanne, Switzerland before returning to Florida and joining the team at Miami Airport Hilton. His time with Hilton spanned 15 years, providing a strong foundation in hotel operations and leadership, and culminated with a leadership role at The Beverly Hilton & Towers.
Over the course of his career, Lurie has held leadership positions at notable hospitality properties, including Carmel Mission Inn in Carmel, The Givenchy Hotel & Spa in Palm Springs, La Mansion del Rio Hotel and Watermark Hotel & Spa in San Antonio, and St. Julien Hotel & Spa in Boulder. Most recently, he served as General Manager of Hotel Amarano in Burbank, where he was brought in to lead the property through a significant operational turnaround.
Lurie’s career extended beyond traditional hospitality and included a period of entrepreneurship where he founded free2b Foods, a wholesale snack manufacturer ranked in the top 12 for food allergen free snack producers. He grew the business to over $4 million in annual revenue with over 20k points of retail distribution before deciding to return to hospitality, bringing with him the entrepreneurial perspective and hands-on leadership experience that continues to shape his approach to operations, team development, and guest service.
For more information about the resort, visit www.bakerscay.com. Follow along on Instagram: bakerscayresort, and on Facebook: bakerscayresort.