Playa Largo Resort & Spa, part of Marriott's Autograph Collection in Key Largo, Florida, has brought back Brian Archibald as executive chef, handing him culinary oversight of four dining concepts plus private dining, seasonal programming and banquets.

Archibald returns with 27 years of food and beverage experience at luxury hotels and resorts. He most recently ran the culinary program at Hotel del Coronado in San Diego, where he led a team across 12 food and beverage outlets — including a Nobu location — and helped steer the resort's culinary direction through a multimillion-dollar renovation.

His résumé also includes leadership roles at The Boulders Resort & Spa, The Phoenician, JW Marriott Desert Ridge Resort & Spa, JW Marriott Camelback Inn Resort & Spa and the Renaissance Phoenix Downtown Hotel. He cooked at the James Beard House in 2008 and 2009, and in 2017 he defeated Bobby Flay on Food Network's "Beat Bobby Flay."

What changes on the menu?

Archibald is known for an ingredient-driven style that blends Mediterranean flavors with classic French technique. At Playa Largo, that approach will apply across:

• Sol by the Sea — waterfront restaurant
• La Marea — Mediterranean-inspired dining
• Sand Bar — poolside outlet
• Las Olas — cocktail and ceviche destination

His stated sourcing focus points to Florida Keys ingredients, particularly local seafood, as the base for menu development across the four outlets.

"Returning to Playa Largo feels like coming home, and I'm excited to build on the resort's culinary identity," Archibald said. "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."

Why the hire matters

The appointment reunites the resort with a chef who has already worked the property, at a time when resort F&B operations increasingly depend on banquet and seasonal programming to drive revenue across multiple outlets. Archibald's track record managing a 12-outlet operation at Hotel del Coronado — and guiding menus through a major capital renovation — maps directly onto the multi-concept, banquet-heavy structure he now oversees in Key Largo.

Early menu direction under Archibald is expected to emphasize local seafood sourcing and Mediterranean technique across the resort's dining collection.