It started as a joke. Nearly five years ago, Director of Culinary Operations and Resort Executive Chef Andrew Roenbeck saw two of his sous chefs—both avid fishermen—saunter into work after fishing all night and through the early morning with a local commercial fisherman. He didn’t think the chefs would ever make it through the shift. Turns out, the only payment Roenbeck asked for in exchange for their all-night fishing trip was a few of those fresh catches.

Those early-morning fishing expeditions soon evolved into Roenbeck establishing a deep connection with local fishermen, who today are delivering the resort fresh seafood caught off Florida’s coast, oftentimes just hours before it’s served to Members and guests. Caught the morning of, these fish and seafood are delivered immediately to the resort at the inlet, where Roenbeck’s culinary team meets the fisherman to select the seafood that will be served at their restaurants that day.