St. Regis Longboat Key Appoints Felizmenio as Executive Pastry Chef
The award-winning pastry chef brings two decades of luxury hospitality experience and competitive credentials to lead the resort's dessert program across all ve
The St. Regis Longboat Key Resort has appointed Troman Felizmenio as Executive Pastry Chef, tasking him with oversight of the resort's pastry program across all dining venues. Felizmenio brings more than 20 years of experience in luxury hospitality, with previous positions at Waldorf Astoria, The Ritz-Carlton, Conrad Hilton, and Marriott Autograph Collection properties.
The appointment reflects a deliberate effort to elevate the property's dessert offerings. Felizmenio plans to introduce a signature creation drawing on the flavors and history of Longboat Key, with particular emphasis on Florida citrus reinterpreted through modern fine-dining technique. His broader program will emphasize seasonal, locally sourced ingredients and classical dishes reconstructed through contemporary methods including espuma, liquid nitrogen, and sous vide.
Felizmenio's credentials include two Silver Medals at both the 2024 IKA Culinary Olympics and the 2022 Culinary World Cup. He is a longstanding member of the U.S. National Culinary Team and completed advanced training at Valrhona International, Le Cordon Bleu Japan, and Le Cordon Bleu France, combining classical European and contemporary Asian influences.
Alberto Taboada, Executive Chef at the property, said in a statement: "We are thrilled to welcome Chef Felizmenio to The St. Regis Longboat Key Resort. His depth of technique, competitive pedigree, and genuine creativity will bring a compelling new chapter to our pastry program and to the overall dining experience." Felizmenio added: "I've long admired this property for its commitment to exceptional service and guest experience. I'm excited to build a pastry program here that feels rooted in this place – one that surprises guests and leaves a lasting final impression."
The St. Regis Longboat Key Resort sits on 18 acres of beachfront on Sarasota's barrier island, featuring a 20,000-square-foot spa with 14 treatment rooms and a hydrothermal suite. The property includes a 500,000-gallon Under the Sea Lagoon habitat and 10 flexible event spaces. The appointment signals the brand's continued focus on culinary distinction as a competitive lever within the ultra-luxury resort segment.