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Driftwood Room


located at NAUTILUS SOUTH BEACH

 

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Driftwood Room


located at NAUTILUS SOUTH BEACH

 

 

DRIFTWOOD ROOM

Enjoy the simplicity of beachside dining with the energy of a European beach club. Designed with mid-century roots, the Driftwood Room, under the culinary direction of celebrity chef Alex Guarnaschelli and China Grill Management, offers a unique take on Mediterranean cuisine prepared using fresh Floridian ingredients.  The restaurant features an exquisite outdoor dining terrace as well as private dining space for up to 16 guests. Open 7 days a week for breakfast, lunch and dinner.    

 
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Nautilus Cabana Club


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

Nautilus Cabana Club


Every plate achieves that elusive, cuisine-defining balance of sweet, salty, and sour — even dessert.

Nautilus Cabana Club features over 11,900 square feet of outdoor space. The heated salt water pool, equipped with an underwater sound system, is surrounded by a gorgeous teak deck and eight lavish cabanas – each including a dining table, minibar and entertainment system. The playful backyard setting offers four nests for lounging and overlooks the beach, with private chairs for beach service. The Nautilus Cabana Club menu is crafted by celebrity Chef Alex Gaurnaschelli and is available from 11am to 5pm daily. The pool bar, open from 10am – 2am, features sophisticated cocktails including the Dark and Stormy Slush and can be served poolside, in a private cabana or on the beach. 

 
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The CHEF


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The CHEF


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Alexandra Guarnaschelli

EXECUTIVE CHEF

There are few American chefs, much less female chefs that can boast staying power in Michelin-starred restaurants.  Executive Chef Alexandra Guarnaschelli can boast indeed, even adding the title of Iron Chef to her name.

Not surprising for the daughter of esteemed cookbook editor Maria Guarnaschelli, who spent her childhood surrounded by food.  Guarnaschelli learned to eat according to whatever book her mother was working on at the time: one year was devoted to Indian with “Classic Indian Cooking” by Julie Sahni; another year was devoted to Italian with “The Splendid Table” by Lynne Rossetto Kasper.

On the day of Guarnaschelli’s graduation from Barnard College in 1991, she decided to explore her culinary interests and began working under the tutelage of the acclaimed American chef and restaurateur Larry Forgione. Forgione encouraged Guarnaschelli to travel and expand her skill set, so she obligingly moved to France to do a work study at La Varenne Culinary School in Burgundy.  After school and traveling throughout France, she moved to Paris to begin a four day “stage” at the Michelin three-star restaurant Guy Savoy.  Four days turned into four years with Guarnaschelli rapidly being promoted to sous chef at La Butte Chaillot, another Savoy establishment.

After seven years in France, Guarnaschelli returned stateside.  Though she left the country, she maintained her connection with the cuisine, joining the venerable Daniel Boulud at restaurant Daniel, where she quickly rose through the ranks to become sous chef.  Always looking to expand her culinary knowledge, Guarnaschelli moved to Los Angeles for two years to join Joachim Splichal’s Patina Group, where she worked at the acclaimed Patina restaurant in West Hollywood.

In 2003, Guarnaschelli became the executive chef at Butter Restaurant, where she created her own American and green market-inspired menu. In 2010, Alex opened The Darby, an old-style New York supper club with live music, raw bar and a menu  focused on seafood and modern reinterpretations of iconic “retro supper club” dishes.

In addition to her restaurant work, Chef Guarnaschelli is a recurring judge on the popular prime-time series Chopped. In 2012, she bested nine rival chefs to win The Next Iron Chef: Redemption and joined the ranks of Kitchen Stadium Iron Chefs.