Over dinner this week at Cabana Breezes in Key Colony Beach, the restaurant’s newest executive chef extended his arm and turned up his wrist, explaining to The Marathon Weekly, “I bleed Red and Black!”
The professionally trained chef, originally from a small town in Georgia, headed to New York in the early 80s to receive his top-notch training at the Culinary Institute of America.
From the Midwest to the Deep South, Chef Maros’s proud Greek roots shine through in his cuisine.
“I love to see the expressions on people’s faces when they eat my food,” he smiled warmly, adding his repertoire includes everything from Soul Food to the finest French Cuisine.
Maros and his wife of 22 years, Debbie, have happily put their corporate careers – and 14-hour days – behind them and relocated to Marathon from Central Florida.
Just two weeks after their arrival with their two dogs in tow, Debbie already has their home unpacked and is happy to join Cabana Breezes as a manager as well.
Owner April Tracy is excited for the couple’s fresh new ideas and impeccable managerial skills.
Since their arrival, the Maroses have coordinated multiple wedding receptions and celebrated the 30th anniversary of the Cabana Club poolside with an incredible spread.
“They are able to keep the staff running smoothly and our busy dinner service this time of year goes off without a single hitch,” Tracy boasted.
Chef Maros comes to Cabana Breezes from The Lakeland Center in Central Florida where he served as the Executive Chef for ARAMARK.
“He is the reason why ARAMARK’s Lakeland Convention Center Catering Department received the “Best of Lakeland” catering award for the past three years,” said Cabana Breezes General Manager Paul Sparks said of Maros.
Recounting catered events for 10,000 people at a time, Maros said he’s happy to have his chef’s shoes in a Florida Keys kitchen.
“We really welcomed this opportunity to leave the corporate food world behind, and I’m looking forward to introducing some new concepts here on this beautiful patio,” he said, sweeping his arm toward the ocean that has repeatedly earned Cabana Breezes honors as “Best Waterfront Dining” in the annual Best of Marathon competition sponsored by the Marathon Jaycees and The Weekly Newspapers.
One concept currently in the planning stages is a “Cabana Boil” similar to the southeastern U.S. coastal tradition of a Low Country Boil. Shrimp, crawfish, smoked sausage, corn and potatoes are tossed in a pot and prepared with special seasonings for a family-friendly casual spread, and Maros said Cabana Breezes offers the perfect setting to start a new tradition.
Chef Maros has extensive experience in the world of culinary arts having recently served as Executive Chef for Planet Hollywood at Myrtle Beach, SC as well as the Executive Chef at The Cloister, one of the most prestigious resorts in Georgia.
In addition to his many awards, citations, and contributions, Chef Maros also effectively managed a staff of over 30 cooks and pantry personnel. He is an active member in the American Culinary Federation.
Cabana Breezes Resort•Eatery•Island Bar•Liquor Store is located at 401 E. Ocean Drive on Key Colony Beach. For more information about their regular live entertainment and nightly dinner specials, call (305) 743-4849 or visit http://www.cabanabreezes.com.