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Florida’s Zota Beach Resort introduces its innovative Food & Beverage team

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The freshly unveiled property welcomes new Food & Beverage Director, Executive Chef and Sous Chef.

LONGBOAT KEY, FLA. – Zota Beach Resort – a new Longboat Key beachfront, modern, boutique resort – announces an accomplished food & beverage leadership team. Selected to develop and implement Zota Beach Resort’s culinary initiatives, including the signature restaurant, Viento Kitchen & Bar, the property welcomes David Miller as food & beverage director, Jason Pellett as executive chef and Jeremy White as sous chef.

“I am thrilled to watch Viento Kitchen & Bar’s growth under the guidance of these three incredibly talented leaders,” said Roy Padgett, general manager of Zota Beach Resort. “With each bringing a different background and skillset to the kitchen, I look forward to watching them advance Zota Beach Resort’s culinary program.”

Presenting an impressive resume, Food & Beverage Director David Miller joins Zota Beach Resort, directing all food and beverage operations, including Viento Kitchen & Bar and developing strategies for the resort’s group event programs. Miller previously led operations at other Ocean Properties Hotels, Resorts & Affiliates, including Treasure Island Beach Resort in Treasure Island, Fla. and Sanibel Island Beach Resort in Sanibel, Fla. and worked for the Peabody Hotel Group in Memphis, Tenn., where he managed their restaurant and catering planning, garnering a prestigious Forbes’ 4-star rating. Prior to this position, Miller led both culinary personnel and programming at the DoubleTree by Hilton in Little Rock, Ark. as food and beverage director.

Executive Chef Jason Pellett oversees all culinary operations of Viento Kitchen & Bar including staff development and expanding upon the restaurant’s Floribbean concept. Pellett previously served as executive chef of Brio Tuscan Grille in Sarasota, Fla., where he developed signature Italian dishes. A 15-year restaurant veteran with a passion for international cuisine, Pellett studied culinary arts at the Culinary Institute of America.

Sous Chef Jeremy White, graduated from L’Ecole Culinare in St. Louis, Mo., where he was trained in modern and classical cuisine. Prior to joining the team at Zota Beach Resort, White oversaw all culinary aspects of Racquet Club Ladue in Ladue, Mo., as executive sous chef, where he developed inspired, seasonal menus.

Merging Floridian, Caribbean and Mediterranean flavors, Zota Beach Resort’s signature restaurant, Viento Kitchen & Bar presents Floribbean cuisine, focusing on fresh and healthy ingredients. 

Located along the Gulf of Mexico, the contemporary, cool Zota Beach Resort features modern architectural touches along with stylish accommodations and distinctive dining experiences. Named after Sarasota’s indigenous name, Zara Zota, Zota Beach Resort was recently awarded as a ‘Top New or Renovated’ property by ConventionSouth and boasts 187 luxury guest rooms and suites, 2,700 square feet of meeting space and easy access to upscale shopping, entertainment and restaurants at St. Armands Circle. 

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