An Ocean Connection

What happens when two world-renowned chefs join forces with Beach Club’s team of creative culinarians? Tasteful collaborations that celebrate coastal splendor.

By Nila Do Simon

On the heels of Beach Club’s grand re-opening, Chef Sami Bourmeche’s excitement is hard to contain. In fact, it radiates from him. That’s because for this seasoned chef of Mari – sol at Beach Club, the property’s reimagination signals a new era in coastal dining for Beachside’s restaurants, one that welcomes neverbefore-seen concepts as well as the return of a beloved classic. Part of the $130 million investment in Beach Club, the new culinary landscape is a toast to the beauty of an eternal summer spent on our golden beach. Five dining concepts dot Beach Club’s picturesque landscape, each with distinct menus that feature the common denominator of coastal sophistication.

Bourmeche himself is no stranger to creating a menu based off seaside fare, where fresh fish and ingredients are de rigueur. His 18 years in culinary include working at Lucca, 501 East and Seagrille, and he believes Beach Club’s new dining will bring exciting new dishes to the table. “The new Beach Club is an elegant seaside landscape, so I knew that our food had to match the feeling,” Bourmeche says.

Part of that match includes adding a new slate of culinary masters that Bourmeche and his team can tap into to share and expand upon ideas. Such as the collaboration with Chef Johnny Spero, restaurateur and culinary mastermind of the Michelin-starred Reverie restaurant in Washington, D.C. Known for leaning into a seaside-focused menu—thanks to lengthy culinary stages at Mugaritz in coastal Spain and as executive chef at José Andrés’ Minibar in Washington, D.C., as well as an upbringing in the mid-Atlantic waters—Spero adds his take to Marisol’s menu.

Considered one of The Boca Raton’s most popular restaurants among Club members and guests, Marisol’s new menu remains heavily inspired by the Mediterranean’s light fare, and mixes in Spero’s touch points of playfulness and layered flavors. Former menu favorites return—including savory lamb chops with crispy potatoes and tzatziki, and tangy Greek spreads that Marisol is known for—and are joined by new dishes, like the scallop crudo that is loosely reminiscent of tzatziki. “My goal is really to give new perspective on some classic takes of iconic dishes to the region,” Spero says.

“It’s been such a collaborative effort. And the result is that we’re collectively giving great food on a plate in an elevated way.” For Spero, collaborating with a Florida restaurant came as a surprise, but when the opportunity came to work with the team at Marisol, he knew he couldn’t pass it up. He counts The Boca Raton’s access to seafood from its Atlantic coast, as well as proximity to the aquatic offerings in the Gulf of Mexico, as significant factors that tugged at him. But perhaps the most crucial one? The Boca Raton’s direct hook-to-table relationship. Cultivated years ago by the property’s longtime Vice President of Culinary Operations Andrew Roenbeck, local fishermen come right to The Boca Raton’s dock, ready to hand out their morning’s haul to the property’s restaurants. “It’s the dream for every chef: seeing fish come off the boat straight from the fisherman,” Spero says. “I’m really driven by the ocean and the relationship that we have with it, and knowing that The Boca Raton feels the same way is something that showed me how right this relationship felt for us all.” For his part, Spero—whose Bar Spero was a James Beard semifinalist—firmly believes that Marisol’s history was already rich with talent, and he is thrilled to play a role in its future.

“The team members at Marisol and Beach Club are masters of their craft and what they do, from front to back of the house,” he says. “They’ve thought of everything when designing the restaurants. It’s really fun to be a part of this team.” Bourmeche says working with Spero was a dream. The two collaborated seamlessly in creating a unified vision for the revamped Marisol. “Having the opportunity to express your ideas and your vision with him is a great benefit to our establishment,” Bourmeche says of Spero. “I see the future of this restaurant becoming more elevated, but still keeping the simplicity of cuisine, a staple of both Chef Spero and Marisol.” Spero is not the only big name that Beach Club is working with to present renewed perspective. Premiering this season is the brand-new Onda restaurant, a sand-side spot that spotlights a new culinary mastermind every year. Up first is Adriano Venturini, the executive chef of Eden Roc Cap Cana, the Dominican Republic’s only Relais & Châteaux hotel

The Italian-born Venturini, who has worked in Michelin-starred restaurants in the United Kingdom and Italy, shares that when first presented with this collaborative opportunity, “I was thrilled to work with such an iconic location. Beach Club at The Boca Raton is known for its incredible atmosphere, and it felt like the perfect setting to bring the Onda concept to life.” Set against the undulating ocean waves, Onda’s outdoor locale is open for lunch and dinner. In its first season, Onda presents a cohesive menu created by Venturini and the Beach Club team, which includes a vibrant and diverse menu that celebrates the best of Caribbean flavors. Standouts include the Langosta al Coco and the Pescado Boca Chica.

Venturini says, “The Lan – gosta al Coco is a true representation of the Carib – bean flavors we want to highlight, with the creamy coconut sauce perfectly complementing the delicate lobster.” And the Pescado Boca Chica? It “brings bold flavors and a satisfying crunch that guests love, especially when paired with our sauces.” Marisol and Onda are just two of the new and revamped outlets at Beach Club. Sand Bar opens as a poolside gathering spot with a relaxed atmosphere. Here, guests are invited to discover a selection of creative cocktails and an extensive wine list while catching up with friends or catching the big game.

Living Room is Beach Club’s revamped lounge, with opportunities to gather, refresh, and ruminate at its café, a bright, light-filled space. During the evening, Living Room transforms into a cocktail lounge with world-class mixologists hand-crafting elegant evening aperitifs amid a mesmerizing atmosphere that begets intimate con – versations. And then there’s Ocean Market, where guests can refuel without ever leaving their water – side retreat. The poolside market is open daily for quick gourmet bites and soft-serve ice cream that allow you to get back to your beach adventures without missing a beat. As Bourmeche says, “I see the future of Beach Club’s restaurants becoming even more elevated, yet keeping the simplicity of cuisine.”