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Sundial appoints Barry as new executive sous chef

April 25, 2014
Special to the Reporter ( , Island Reporter, Captiva Current, Sanibel-Captiva Islander

Sundial Beach Resort has recently announced the appointment of David Barry as executive sous chef, where he will support Executive Chef Criss Menassa with food and beverage operations.

A native Floridian, Barry studied Culinary Arts at the Art School in Tampa Bay, Fla., and obtained a marketing degree from University of South Florida before embarking on his culinary career.

Sundial's new executive sous chef previously worked at some of Florida's luxury resorts and country clubs.

Article Photos

David Barry, new executive sous chef at Sundial. PHOTO PROVIDED.

Chef Barry worked at the Innisbrook Golf & Spa Resort in several capacities -- lead line cook to sous chef to chef de cuisine. He also served at a restaurant in Tampa before relocating to Fort Myers. Most recently, he has been sous chef at the Heritage Palms Golf and Country Club for the past year.

"A good chef has to be a manager, a business man and a great cook! I found all three in David Barry, that's why we hired him. He also has an amazing palate, so we complement each other quite well," said Menassa.

Sundial Beach Resort was recently named the Best Full Service Resort on Sanibel and Captiva Islands in the annual Best of the Islands competition based on votes from readers of The Islander newspaper. Food and beverage outlets include Waterview for Gulfview fine dining, Sea Breeze Caf featuring al fresco dining and Turtles Beach & Pool Bar.

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