Naples Grande hires new Restaurant Chef of the property’s signature restaurant, The Catch of the Pelican, along with new Manager
and the debut of enticing new menu items.
Naples Grande Beach Resort recently announced the appointment of Andy Philips as the Restaurant Chef of the newly reimagined signature restaurant, The Catch of the Pelican. With an array of new menu items, Chef Andy will be spearheading the operations of the restaurant after the property’s recent post-Hurricane Irma reopening.
A graduate of the Art Institute of San Diego, Andy’s culinary arts expertise spans across multiple cultures and genres, including New American, Asian Fusion and farm-to-table. With his west coast training in the art of all things seafood, he will make an excellent addition to the culinary team at Naples Grande.
“I enjoy seafood of all kinds, and like to use familiar flavors, flavors from my childhood, and present them in new fun and funky ways,” he said. “I’m looking forward to joining the NGBR team and translating that love of seafood into the creative and diverse new dishes offered on our menu, which I think all of our guests will enjoy.”
Chef Andy will be working at the newly refreshed The Catch of The Pelican alongside the restaurant’s newly appointed general manager, Marcus Thompson. Marcus has a range of experience in food management as a former Managing Partner of Outback Steakhouse. He has also previously served as General Manager for UNOs Chicago Grill and Boston-based waterfront restaurant, The Barking Crab.
Chef Andy has recently debuted a variety of fresh new offerings on the Florida-inspired menu including the Island Shrimp Bowl with coconut rice, jerk flavors and fresh mango; a Truffle & Artichoke Pimento Cheese Dip; and Local Florida Catch, featuring the freshest local seafood that Chef Andy can source, paired with his local farm vegetables, and homemade chipotle blue cheese butter. Chef Andy also assisted with conceptualizing the newly debuted Bar Bites Menu, featuring the savory Fried Brussel Sprouts, refreshing Beets and Goat Cheese and Fire Cracker Wings.
Originally from Columbia, Missouri, Chef Andy draws his cooking inspiration from his family. In his free time, he enjoys trying out new foods and restaurants, as well as paddle boarding at the beach with his girlfriend and spending time with his dogs.
About Naples Grande Beach Resort
The resort has 474 guestrooms including 29 gulf view suites and 50 Garden Villas plus more than 83,000 square feet of meeting and event space. Every room features a private balcony with direct views of the Gulf. Guests of the hotel have access to six on-site restaurants and bars, three heated outdoor pools, a full-service luxury spa, 8,000-square-foot fitness center, business center and an award-winning tennis facility with 15 courts. The property is surrounded by 200 acres of a protected mangrove estuary intertwined with a system of bridges and elevated walking paths that afford access to three miles of beachfront on the Gulf of Mexico. The property is also immediately proximate to the renowned Waterside Shops, Southwest Florida’s most luxurious shopping mall. For more information, visit www.naplesgrande.com.