Flounder Montauk with Anchovy Salsa Verde, Warmed Radicchio, Cara Cara Filets, and Shiitake Slaw. (Courtesy Photo)
Montauk Yacht Club Resort & Marina has welcomed Paul O'Shea as its new executive chef. The culinary veteran, who started his career in Ireland, Wales and London, brings over 30 years of experience to the lakefront Montauk hotel.
Paul O'Shea. (Courtesy Photo)
"Paul's European training and extensive experience with upscale gastronomy will bring exciting change to the resort," said Matthew Hittleman, general manager of Montauk Yacht Club Resort & Marina. "His take on fresh, local dishes will elevate Montauk Yacht Club Resort & Marina as a standalone dining destination in The Hamptons."
O'Shea will helm the culinary operations as well as menu development at all the resort's restaurants including Gulf Coast Kitchen, Barracuda Bar, Turtle Lounge and Hurricane Alley. The chef plans to revamp the Montauk Yacht Club Resort & Marina's menus by adding fresh and creative dishes like local, sustainable crudo and ceviche, fresh lobster pot pie, a beef cheeks burger and a new "Byte Flyte" Bar Menu. Along with leading the resort's restaurants, he will also be responsible for creating innovative banquet menus for events, weddings and meetings at the hotel.
"My knowledge and passion for European and American culinary techniques will bring a unique combination of dishes to the Montauk Yacht Club Resort & Marina," noted O'Shea. "I am pursuing my passion to impress guests with high-quality cuisine and uphold the impeccable standards of the resort to ensure memorable dining experiences."
Previously, O'Shea has held executive chef positions at MGM Mirage Resorts and Caesars in Las Vegas, Hawks Cay Resort & Marina in the Florida Keys, and most recently at Embassy Suites Hotel & Convention Center in Murfreesboro, Tennessee.
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