Storied Florida Resort Taps Seasoned Executive Chef for Signature Restaurant

The Don CeSar in St. Pete Beach has appointed Kenneth B. Tufo as Chef de Cuisine of Maritana, the resort's fine-dining anchor. Tufo brings decades of experience in Michelin-recognized kitchens across New York and Florida.

Background and Experience

Tufo most recently served as Corporate Executive Chef at The Urban Stillhouse in St. Petersburg, overseeing culinary innovation and operational strategy. Prior to that role, he spent five years as Executive Chef at Sea Salt St. Pete. His earlier positions include executive roles at Black Diamond Ranch in Lecanto, Florida, and Casa Nonna, Strong Place, and Bocca Lupo in New York City.

A Newbury College culinary arts graduate, Tufo earned a New York Times star by age 27 while working alongside acclaimed chefs including Daniel Boulud. Throughout his career, he has led multiple Michelin-acclaimed restaurants and shaped dining concepts across both coasts.

Leadership Vision

At Maritana, Tufo will oversee menu development, sourcing, and kitchen leadership. Barbara Readey, General Manager of The Don CeSar, said: "Chef Tufo brings a distinguished fine-dining background and a thoughtful approach to leadership that aligns with Maritana's vision. We are confident his expertise will continue to enhance the elevated culinary experiences our guests have come to expect."

Tufo added: "Joining The Don CeSar is an exciting opportunity to build on Maritana's already strong culinary foundation while introducing a fresh perspective. I'm passionate about creating timeless dining experiences rooted in simple yet intentional pairings, all with a deep respect for the Gulf Coast's vibrant culinary landscape."

Operating Details

Maritana operates Wednesday through Sunday from 5:30 p.m. to 10 p.m. Reservations are available at www.resy.com. The restaurant is part of The Don CeSar's six-outlet food and beverage program at the 277-room beachfront resort, which has operated since 1928.

Why It Matters

For resort operators managing high-touch culinary programs, executive chef appointments signal strategic investment in guest experience and revenue optimization. Tufo's background in both Michelin-recognized dining and multi-unit management positions him to drive menu innovation and operational consistency—key drivers of repeat visitation and premium pricing in the competitive Florida resort market.

---

For more insights and trends in the food and beverage sector, check out more articles in The Food & Beverage Magazine family of publications.

Written by FBM Publications Editors