Andy Niedenthal appointed Executive Chef of Grassy Flats Resort & Beach Club
Chef Niedenthal’s love of food began in Baltimore, where he helped his parents cook Maryland crab treats. As a teenager, he served a table in a Greek restaurant and went on to graduate from the Baltimore International Culinary Institute while working as a line cook. Since then he has cooked in the British Virgin Islands, the Deep South and Puerto Rico. His resume includes Pierre in Morada Bay, Cheeca Lodge and Spa, The Green Turtle Inn and Islander Resort in Islamorada; Marshall House in Georgia; and Scrub Island Resort in the British Virgin Islands.
Today Chef Niedenthal brings his talents to the Grassy Flats Resort & Beach Club, located just 15 minutes from the Florida Keys / Marathon International Airport and the town of Marathon. The resort has a private beach, gorgeous oceanfront accommodations, and sustainably operated amenities for all types of travelers, including Fido and friends! Additionally, the resort offers a beachfront tiki bar and plenty of water activities including boating and fishing, sailing, kayaking, and paddleboarding.