Fort Lauderdale Marriott Names Eric Kaszubinski Executive Chef
Fort Lauderdale Marriott Pompano Beach Resort & Spa, Pompano Beach’s charming boutique-style resort providing guests with the simple pleasures of Florida beach living, has named Eric Kaszubinski executive chef. Kaszubinski, a new resident of Pompano Beach, oversees the culinary execution of the resort’s food and beverage program, which includes McCoy’s Oceanfront, the beachfront restaurant and lounge that pays homage to its Prohibition-era namesake with a focus on fresh Florida seafood and menu items prepared with local and sustainable ingredients, as well as in-room dining and catering for meetings and events.
“We’re pleased to have Eric on board and look forward to sharing his outstanding culinary talent and experience with Pompano Beach,” says Marco Fuentes, general manager of Fort Lauderdale Marriott Pompano Beach Resort & Spa.
Most recently, Kaszubinski was the executive chef at Miami Airport Marriott where he was responsible for culinary execution for the food and beverage operations for three hotels, two restaurants, and in-room dining and catering for meetings and events. He also successfully implemented the Marriott Meetings Imagined program and the M Club pilot rollout. Kaszubinski gained previous experience as a sous chef at Marriott Biscayne Bay in Miami, restaurant chef at the Borgata Hotel Casino & Spa in Atlantic City, New Jersey, and sous chef at the Seaview Marriott Resort & Spa in Absecon, New Jersey.
“I am thrilled to be here,” adds Kaszubinski. “I’m excited to further explore my creativity now that I’m back on the resort side and look forward to applying my love of the ocean to the dishes we’re serving in McCoy’s. Pompano Beach has so much to offer by way of fresh, local ingredients. It gives me such pleasure to live here and to be able to give guests a taste of this great city.”
Kaszubinski is a graduate of Johnson & Wales University in Providence, Rhode Island, and Charleston, South Carolina, where he received degrees in culinary arts and food service management.