Playa Largo Resort & Spa, Autograph Collection, has reappointed Brian Archibald as Executive Chef, bringing him back to the Florida Keys property to lead its culinary operations. In his new role, Archibald will oversee the resort’s four dining venues, private dining experiences, seasonal culinary programming and banquet services.
Archibald returns to Playa Largo following his most recent position as Executive Chef at Hotel del Coronado in San Diego, where he led culinary operations across 12 food and beverage outlets, including Nobu. His experience also includes senior culinary roles at several leading resorts in Arizona, along with collaborations with prominent chefs and appearances on national culinary platforms.
To Lead Culinary Operations
At Playa Largo Resort & Spa, Archibald will oversee the resort’s culinary programme across its dining outlets, events and private dining experiences. His responsibilities will include maintaining culinary standards, developing menus and supporting the resort’s seasonal programming and banquet operations.
His portfolio will include Sol by the Sea, the resort’s waterfront restaurant; La Marea, which focuses on Mediterranean-inspired cuisine; poolside Sand Bar; and Las Olas, which specialises in cocktails and ceviche.
Archibald will also draw on his experience in resort culinary operations to support the continued development of Playa Largo’s dining concepts and create experiences aligned with the Florida Keys setting.
Returns With Extensive Resort Experience
Archibald joins Playa Largo after serving as Executive Chef at Hotel del Coronado in San Diego. During his tenure, he led culinary operations across 12 food and beverage outlets, including Nobu, while contributing to the resort’s culinary development during a multimillion-dollar renovation.
Earlier in his career, Archibald held leadership positions at The Boulders Resort & Spa, The Phoenician, JW Marriott Desert Ridge Resort & Spa, JW Marriott Camelback Inn Resort & Spa and Renaissance Phoenix Downtown Hotel.
His experience across these properties has included resort culinary management, restaurant operations and the development of food and beverage programmes across different hospitality environments.
Culinary Career With Leading Chefs
Throughout his career, Archibald has worked alongside chefs Daniel Boulud, Gary Danko and Jeremiah Tower, gaining exposure to different culinary philosophies and techniques.
He was invited to cook at the James Beard House in 2008 and 2009, adding to a career that has combined hotel culinary leadership with recognition within the wider food industry.
In 2017, Archibald appeared on Food Network’s Beat Bobby Flay, where he competed against Bobby Flay and secured a win. His culinary background has continued to combine professional kitchen leadership with a focus on developing distinctive dining experiences.
Mediterranean Influence Meets Florida Keys Ingredients
Archibald’s culinary approach combines Mediterranean flavours with classic French techniques, with an emphasis on ingredients. His return to Playa Largo provides an opportunity to apply this approach to a destination shaped by its coastal setting and local produce.
At the resort, his culinary responsibilities will span waterfront dining, Mediterranean-inspired cuisine, poolside service, cocktails, ceviche, private dining and banquet operations.
The breadth of the role reflects Playa Largo’s range of food and beverage experiences, with Archibald responsible for maintaining consistency across the resort while developing concepts suited to its Florida Keys location.
Building on Playa Largo’s Culinary Identity
Archibald said his return to Playa Largo represents an opportunity to continue developing the resort’s culinary identity while drawing inspiration from the local environment.
“Returning to Playa Largo feels like coming home, and I’m excited to build on the resort’s culinary identity,” said Archibald. “The Florida Keys offer endless inspiration, from the local seafood to the relaxed energy of Key Largo. I look forward to creating thoughtful dining experiences that reflect that sense of place.”
His reappointment brings a familiar culinary leader back to the resort, supported by experience across large-scale resort operations, destination dining and food and beverage development.
