The St. Regis Longboat Key Resort has appointed Jasmine Wehbe as Sommelier at its signature restaurant CW Prime. The appointment strengthens the resort’s food and beverage programme, with a focused approach to wine curation, pairing strategy, and guest engagement within a luxury dining environment.
Jasmine Wehbe will report to Riley Kiste, General Manager of CW Prime, and will work closely with the culinary team to enhance the restaurant’s integrated dining experience.
The appointment strengthens Marriott’s team, contributing to hotel appointments.Takes Charge of Wine Programme at CW Prime
In her new role, Jasmine Wehbe will lead the wine programme at CW Prime, overseeing wine selection, menu curation, and pairing development. Her responsibilities include aligning the wine offering with the restaurant’s culinary direction and ensuring consistency in service delivery.
She will also focus on guest interaction, providing personalised recommendations and building engagement through wine-led experiences. The role places emphasis on integrating wine as a central component of the overall dining journey.
Wine programme development is increasingly becoming a key differentiator in luxury dining environments.
Works Closely with Culinary Leadership
At CW Prime, Jasmine Wehbe will collaborate with Drew Adams, Head Chef, to align wine pairings with the restaurant’s menu. The dining concept focuses on steakhouse offerings complemented by seafood and seasonal dishes.
Her approach to pairing is ingredient-driven, ensuring that wine selections complement the flavour profile of each dish. This method supports a cohesive dining experience, where food and beverage are designed to work together.
Such collaboration between culinary and beverage teams reflects a growing trend in premium hospitality.
Brings Over a Decade of Hospitality Experience
Jasmine Wehbe brings more than 10 years of experience in hospitality, including five years specialising in wine within luxury dining environments. She began her wine career at Seasons 52 and has since worked across coastal destinations including Sarasota and Clearwater.
Her experience also includes seasonal roles in Maine, contributing to her exposure to different dining formats and guest preferences. This background supports her ability to adapt wine programmes to diverse markets.
Her progression reflects a focused development within the wine and beverage segment.
Strong Academic and Professional Credentials
Jasmine Wehbe holds the WSET Level 3 Award in Wines, a recognised certification within the global wine industry. She also holds the French Wine Scholar certification, further strengthening her knowledge of regional wine profiles.
She is currently pursuing the Champagne Master programme with the Wine Scholar Guild, indicating continued professional development.
These credentials support her role in managing a structured and knowledge-driven wine programme.
Focus on Guest-Centric Wine Experiences
At CW Prime, Jasmine Wehbe’s approach emphasises guest-focused recommendations. The aim is to create accessible and engaging wine experiences tailored to individual preferences.
This includes guiding guests through selections, explaining pairings, and ensuring that the wine programme enhances the overall dining experience.
The focus on personalisation reflects evolving guest expectations in luxury hospitality.
Supports Development of Food and Beverage Offering
Her appointment contributes to the ongoing development of CW Prime’s food and beverage strategy. By strengthening the wine programme, the restaurant aims to enhance its positioning within the premium dining segment.
The integration of wine and cuisine plays a critical role in delivering a complete dining experience, particularly in luxury resorts.
Strengthens Culinary Positioning of the Resort
The St. Regis Longboat Key Resort continues to invest in specialised talent to enhance its culinary and beverage offerings. Appointments such as this support the property’s focus on delivering high-quality, experience-driven dining.
As competition increases within the luxury segment, structured and well-executed food and beverage programmes remain essential for differentiation.
