New Executive Chef Arrives at Waterfront Restaurant The Ritz-Carlton Key Biscayne, Miami has appointed John Iatrellis as executive chef of Paralía, the resort's open-air oceanfront restaurant inspired by Aegean coastal traditions. Iatrellis, a Miami native of Greek heritage, brings more than 25 years of hospitality experience to the 105-seat venue that serves lunch daily from 11 a.m. to 5 p.m. and dinner from 5 p.m. to 9 p.m.
Background and Philosophy Most recently, Iatrellis served as chef de cuisine at Claudie, where he helped open the restaurant and led its kitchen for a year and a half. Earlier in his career, he opened Lure Fishbar at Loews Miami Beach as executive chef and spent a decade at the Forge Restaurant & Wine Bar. He also served as corporate executive chef for Life House Hotels, helping launch Layla, Terras and Pretty Swell in Miami. Iatrellis describes his cooking style as traditional and rustic. "Cooking has always been about bringing people together," he said. "At Paralía, I want guests to experience the generosity and warmth of Mediterranean dining through honest preparations, vibrant flavors and ingredients that are treated with care. The restaurant's oceanfront setting makes it a natural place to share a meal, slow down and connect." His career has been shaped by Miami's culinary landscape, combined with a lifelong appreciation for Mediterranean flavors. He favors straightforward preparations that allow quality ingredients to shine, with braised lamb and octopus among his specialties. Dill and sumac are among his preferred seasonings, and his affinity for Spain—particularly the Basque region—continues to influence his work.
Menu Highlights Paralía's menu blends Greek and Turkish Aegean traditions with Florida seafood and seasonal ingredients.
Featured dishes include the Farro Salad with zucchini, feta, pomegranate and dill; Lahanodolmades with cabbage, Anatolian pilaf, harissa-tomato sauce and feta; Paidakia pairing lamb chops with tzatziki, pomegranate molasses and za'atar; and Lavraki, a salt-crusted branzino with fennel, tomato and chermoula.
Setting and Beverage Program Named after the Greek word for "beach," Paralía features alfresco seating with panoramic water views and an outdoor bar. The oceanfront bar program includes Greek wines, ouzo, and cocktails infused with Mediterranean botanicals, alongside spritzes, citrus-driven cocktails and zero-proof selections. Live entertainment runs Fridays from 5 p.m. to 9 p.m. The restaurant opened as part of the Ritz-Carlton Key Biscayne's $100 million renovation, completed in December 2025. The resort now features six distinct dining concepts. Reservations are available at paraliakeybiscayne.com or by calling 305-365-4500 ext. 4622. The restaurant is located at 455 Grand Bay Drive in Key Biscayne.
Why It Matters
For operators and investors tracking the Miami luxury dining market, this hire signals the Ritz-Carlton's commitment to executing a sophisticated Mediterranean concept at a renovated flagship property. Iatrellis's track record opening and scaling multiple successful independent and hotel restaurants demonstrates the resort's focus on operational credibility over celebrity-chef branding.
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Written by FBM Publications Editors
