Following a $30 million transformation, the newly unveiled Sheraton Bay Point Resort – Northwest Florida’s newest resort destination located along the historic St. Andrews Bay – has named Shane Miller as its new Executive Chef and Director of Food & Beverage.
From his early days of learning the secrets of a perfect New Orleans roux in his “Maw Maws” kitchen to celebrated chef with winning appearances on Food Network’s Cutthroat Kitchen and Guy’s Grocery Games, Chef Miller now brings his bold flavors and diverse experience from around the U.S. to the dining portfolio at the Sheraton Bay Point Resort. Venues range from casual fine dining in the Resort’s TIDES Restaurant to multiple waterside dining experiences.
After serving in the U.S. Navy, Miller attended The Culinary Institute of New Orleans. Throughout his diverse career, he’s worked on large scale events such as Super Bowl XXVI, U.S. Formula One Grand Prix and film production catering teams. Prior to signing on with the Sheraton Bay Point Resort, Chef Miller served as Area Executive Chef with Sodexo’s Leisure Division, where he oversaw food & beverage operations at the Palms Casino Resort Las Vegas, the Winstar Casino in Norman Oklahoma, and the Hollywood Bowl in Los Angeles.
“I’m returning to my Gulf Coast roots here at this grand southern resort”, Miller said. “My passion for the tastes found down on the Louisiana bayou and the abundance of fresh local seafood here are echoed in the menus I create for the resort restaurants and within our group and catering offerings.”
Anchored by 36 holes of golf, including the only Nicklaus Design course in Northwest Florida, the 320-room Sheraton Bay Point Resort features five distinctive resort dining options, more than 60,000 square feet of group space, and a full-service spa.