Hawks Cay Resort proudly announces the appointment of Chef Andrew (Andy) Philips as the newest addition to the culinary team as Executive Restaurant Chef. With an extensive background in the culinary arts and a passion for creating memorable dining experiences, Chef Philips brings a wealth of expertise to the vibrant food and beverage scene at Hawks Cay Resort.


Originally hailing from Columbia, Missouri, Chef Philips embarked on a culinary journey that led him through various states, each contributing to his diverse palate and culinary style. After graduating from the prestigious Art Institute of America in San Diego, Chef Philips honed his skills alongside renowned chefs, including Top Chef Brian Malarkey, where he played a pivotal role in opening several successful restaurants across the United States.


Tiffiany Holmes, Resort Director, expressed her enthusiasm about Chef Philips joining the Hawks Cay family, stating, “We are thrilled to welcome Chef Andy Philips to our culinary team. His passion for the culinary arts and dedication to excellence align perfectly with the values of Hawks Cay Resort. With his creative vision and proven track record, we are excited to see the innovative dining experiences he will bring to our guests.”


In his most recent role as Complex Executive Chef at the Islamorada Resort Collection, Chef Philips played a key role in enhancing the resort’s culinary offerings. Prior to this, Chef held roles in Naples, Florida, including Executive Chef at The Claw Bar and Executive Sous Chef at Naples Grande Beach Resort. At Hawks Cay, Chef Philips will continue to leverage his culinary expertise to elevate the dining experience for guests, focusing on innovative menu development and ensuring exceptional quality and service.


“I am thrilled to join the Hawks Cay culinary team, led by Resort Executive Chef, Patrick Cleary, and contribute to the resort’s renowned dining experiences,” said Chef Philips. “Food has a unique ability to bring people together, and drawing inspiration from my travels and experiences, I am dedicated to infusing each dish with a blend of flavors that celebrate the rich tapestry of culinary traditions. The opportunity to live and work in the Florida Keys has been a lifelong dream, and I am grateful to be part of this vibrant community.”


While details of upcoming changes to Hawks Cay’s food and beverage offerings are forthcoming, Chef Philips’ appointment marks the beginning of an exciting culinary journey for the resort, coinciding with its 40th anniversary. To learn more about Hawks Cay Resort and its culinary offerings visit: www.hawkscay.com


About Hawks Cay Resort

Hawks Cay Resort is a one-of-a-kind destination resort on Duck Key in the middle Florida Keys, roughly halfway between Key Largo and Key West at mile marker 61. A member of the Preferred Hotel Group Lifestyle Collection, this 60-acre, tropical destination is easily accessible by car, boat or plane yet feels worlds away from everyday life. Alongside the aquamarine water of the Atlantic Ocean, guests enjoy offshore, flats and backcountry fishing; diving; kayaking and standup paddle boarding programs; Cliff Drysdale tennis program, and the only resort-based Dolphin Connection program with complimentary daily viewings in the continental U.S. The resort boasts 177 guestrooms and 210 two- and three-bedroom villas, a full-service marina, six restaurants, saltwater lagoon, five swimming pools, kids club and Calm Waters Spa. For groups and events, the resort offers multiple outdoor venues, plus 20,000 square feet of oceanfront meetings and event space. For more information, please visit www.hawkscay.com.