Our restaurant pays homage to Tennessee Williams, a frequent Key West guest, by playing on the title of one of his most well-known plays, Cat on a Hot Tin Roof. The Hot Tin Roof restaurant menu is a mix of seafood and land fare prepared in a unique culinary style with a mélange of tastes and fragrances, combining traditional Florida with Caribbean influences.
Captivated by the sophisticated seaside classic nestled between Key West Harbor and Mallory Square that is Ocean Key Resort & Spa – a member of the Noble House Hotels & Resorts collection of luxury hotels and resorts – Scott Maurer leads the team as executive chef. Embodying the epitome of passion in all aspects – from his enthusiasm for a productive, cohesive team, to his desire for guests to experience the highest quality level of dining – Chef Scott Maurer will oversee all culinary operations for the hotel and its signature restaurants, including Hot Tin Rood, Sunset Pier, and LIQUID Pool, Bar and Lounge.
Chef Scott Maurer’s extensive culinary experience has led him to work in numerous hotel and resort restaurants and establish a history of success in the food and beverage industry for more than 20 years. Since 1993, Maurer has worked in iconic resort restaurants beginning with Cove Cay Country Club in Clearwater, Fla., followed by both Bistango and The Phoenix Brewing Company in Atlanta, and continuing to The Peabody Orlando where he spent 15 years and was promoted from capriccio restaurant chef, to banquet chef, and finally executive sous chef.
Upon his departure in 2013, Maurer accepted a position at Hyatt Regency Orlando as executive sous chef, where he remained until he took on his present role at Ocean Key Resort & Spa. Chef Maurer’s culinary achievements, along with his impeccable blend of Cuban flavors, local seafood and fresh produce that perfectly captures the world charm and eccentric character of Key West, make Maurer a perfect fit for Ocean Key Resort & Spa.
Hot Tin Roof, Key West
100 Best Al Fresco Dining Restaurants in America
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