The Ritz-Carlton, Sarasota has appointed Chef Mark Traugutt as Specialty Chef overseeing Jack Dusty, the resort's signature waterfront seafood restaurant, and Rufa, an elevated al fresco dining concept featuring imaginative cocktails, shareable dishes and sunset views. Traugutt brings more than 25 years of experience across luxury hospitality, fine dining and restaurant operations, including menu development, large-scale event operations and team leadership. A graduate of The French Culinary Institute, he trained in classical French cuisine and has held culinary leadership positions throughout Florida, including Chef-Proprietor of Sarasota's Fork & Hen, as well as roles with Streamsong Resort, Founders Golf Club and The Shore Restaurant Group.

Local Sourcing Focus In his new role, Traugutt will oversee culinary operations at both restaurants while guiding their culinary programs and creating dining experiences that reflect their waterfront settings and connection to Sarasota. "The quality of the ingredients is always at the heart of a dish. I'm excited to continue that philosophy at Jack Dusty and Rufa, working alongside our local farmers and culinary team to incorporate seasonal produce and regional ingredients into the menu," says Chef Traugutt. "There is so much incredible product here in Sarasota, and I'm looking forward to further highlighting the character of the region through thoughtful, seasonal dishes while upholding the high standards of The Ritz-Carlton."

Why It Matters

Chef appointments at luxury resort dining destinations signal shifting priorities around regional sourcing and culinary leadership. Traugutt's background in menu development and team leadership suggests The Ritz-Carlton is investing in differentiated, locally-rooted dining experiences—a strategy increasingly important for driving room revenue and elevating F&B margins at high-end properties.

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Written by FBM Publications Editors