Wayne Alcaide
Executive Chef/Director of Food and Beverage - WaterColor Inn & Resort - Wayne Alcaide has run award-winning kitchens across the country over the past 20 years. Currently the executive chef of the WaterColor Inn & Resort in Santa Rosa Beach, FL, Alcaide is responsible for overseeing banquet services, in-room dining, retail food outlets and dining establishments on the property, including the AAA Four Diamond Fish Out of Water restaurant. In 2005 Alcaide was named executive chef of Northwest Florida for The St. Joe Company, one of Florida's largest real estate operating companies. In this position he oversaw six full-service dining rooms, banquet services and in-room dining at the AAA Four Diamond WaterColor Inn and Resort, WaterSound resort community, CampCreek and Shark's Tooth Golf Clubs.
Chef Alcaide believes that being able to procure the freshest ingredients possible is instrumental to the success of any dish. He has developed strong bonds with the fishermen and oystermen who farm the Gulf's bountiful waters and the local farmers who grow and harvest organic produce there in order to support these local businesses and ensure that WaterColor's clientele receive the freshest meals possible with the highest quality ingredients.
Lawrence Klang
Chef Klang joined the culinary team at Fish Out of Water in March of 2011 as the Chef de Cuisine with a devotion to fresh, local, clean flavors that emphasize the full body of a dish.
Chef's culinary influences are centered around the Mediterranean with seafood being the most prevalent of the inspired dishes. Of his multiple talents a healthy twist to Southern favorites is cultivated by the training he received in Europe, specifically in England, South of France and the Netherlands.
Chef Klang has been invited by Ingrid Bengis, Bengis Seafood, Stonington, Maine, to contribute to the Top Chefs Dinners 2009/2010, Island Culinary Ecological Center Dinners featuring Thomas Keller, Jean George Vongerichten, Melissa Kelly and Michael Leviton, among others.
His previously work at Natalie restaurant at the Camden Harbour brought accolades from top chefs for his innovative creations like a cucumber avocado soup, seared Serrano-wrapped loup de mer with a tomato emulsion, and a tempting grilled lamb loin.
Winner of the title of Maine Lobster Chef of the Year, People's choice in 2008, Chef Klang is perfectly at home at the WaterColor Inn & Resort and the coastal influences of this 4 Diamond retreat.
Fish Out of Water Staff
From the moment you pick up the phone to make your reservation, the staff at Fish Out Of Water is at your service. Servers are happy to take your order. The Bar Staff is delighted to mix your favorite cocktail. Back in the kitchen the real magic happens – Chef Klang and Chef Alcaide, along with the hard working Culinary Staff, are working on presenting dishes that are flavorful and reflective of fresh, local ingredients and Southern Coastal Culture. One taste and you will be hooked.
