The Dossier, Volume 2 _ The Ritz-Carlton, Amelia Island

Dear friends and guests:
I feel joy and ease when I’m out on my boat exploring the waterways around
the island. You see life from a different perspective from the water. I’m always
fascinated by the sight of shrimp boats, especially when they are close to shore
or on the river and I think about hard working people who make their living
this way. Our beautiful island has long been sustained by the enterprises of
fishermen and their families and in the last hundred years or so on Amelia
Island, it’s been shrimping.
Inside this second issue of our resort magazine The Dossier, there are stories
about how residents of Amelia Island transformed the worldwide shrimping
industry through ingenuity, resourcefulness and back-breaking work to make
it “the birthplace of the modern shrimping industry.” Fernandina Beach also
had the largest shrimp boat works in the world located on the river at the end
of Beech Street. At one point, there were more than eighty working shrimp
boats docked on the river. The Deonas family – local icons and one of the last
custom shrimp boat builders in the world is profiled in this issue. Spring is also
the beginning of shrimp season and we celebrate and honor those fishermen
with a community-wide celebration – the Isle of Eight Flags Shrimp Festival
which is also the unoffcial launch to the summer season. There’s the blessing of
the fleet, shrimp boat races, a bit of history and always delicious shrimp to eat.
These days, a large majority of American seafood comes from overseas.
The Ritz-Carlton, Amelia Island is proud to source much of our fresh,
wild-caught seafood locally which is both a choice and a commitment to
community sustainability. As a General Manager, a foodie, a father and a
Floridian, I think that the long journey from dock to dish shouldn’t be as long
as it is. The pandemic that tragically disrupted lives also disrupted many of the
logistics that support food sourcing. It’s a relief that we’re all beginning to look
back to our own communities and reclaim the ingredients that support our
neighbors, the local fishermen and farmers. As for Florida, which is perfectly
situated – our favorable climate, rich farmlands and our pristine waters all make
the production and harvesting of amazing local bounty pure common sense.
And of course, our talented chefs that can transform these ingredients into
wonderful experiences for you. All of the chefs in all of our diverse restaurants
– from Salt to Coquina to Tidewater, Coast and even sushi in The Lobby Bar –
we’re all on the same page of the menu regarding this commitment, which is why
you’ll discover delicious things you might not see anywhere else. Please enjoy
this bit of local flavor in this lovely paradise.
Greg Cook
General Manager

The Island
Welcomes You Home.
Amelia Island’s Warmth and Rich History Beckons
Ideally situated at the northernmost point of Florida, deep in the heart
of hospitality and miles away from the commotion and congestion of the
outside world exists The Ritz-Carlton, Amelia Island. Our ladies and
gentlemen – many of whom are from the island or who love this area and
have decided to make it their forever home are ready to share their local
knowledge paired with genuine warmth, revealing the best the island has
to offer.
Known as the Island of Eight Flags and the birthplace of the modern
shrimping industry, the island has been home to pirates and adventurers,
authors and artists, tycoons and troubadours but mostly, a place of blissful
escape. Here, the opportunities for enjoyment are endless. Whether you’re
chasing the sun, blissing out in the Spa, making memories with family or
you’re a digital nomad setting up shop in one of the most beautiful parts
of the world, you’ve come to the right place.
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Rolling with the Tide
Similar in shape and roughly the same size as New York’s Manhattan Island, Amelia Island’s comparisons
to that well-known and densely-populated island begin and end there. Spread out like a long jeweled
necklace along the neck of the eastern Atlantic coast and stretching from South Carolina to northern
Florida, the Sea Islands are barrier islands so named because they shield the mainland from storms.
Formed through a combination of erosion and deposition and shaped by wind, waves and tide, the varied
geology of Sea Islands have made a welcome habitat for humans and animals. Grassy dunes anchored by
tenacious sea oats with their massive root systems protect the fragile barrier dunes by holding sand and
soil during tropical storms. Just beyond the dunes are maritime forests of oak, pine, wetlands and salt
marshes providing crucial habitats for wildlife. These wetlands act as filters, purifying runoff from inland
waterways and without barrier islands, these ecosystems could not exist. The island itself acts like a bank,
adding and subtracting area but maintaining a delicate equilibrium.
Always shifting and changing shape, the dynamic nature of barrier islands has provided a rich environment
for over six thousand years of human history, beginning with the Timucua Native Americans. Just as the
geologic forces that shaped and created these islands protect the coast, Amelia Island provides a pristine
barrier to the hustle and bustle of the outside world.
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INTO THE
WILD
Remote Beauty Is Within Arm’s Reach on Amelia Island
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Prehistoric Present
Giant, bleached limbs outstretched from
sand to sky, the entire hulks of massive
oaks sculpted by nature share space with
seasonally nesting turtles, birds and awestruck
visitors. If the images of haunting
and beautiful Boneyard Beach seem
surreal yet familiar, this protected area
is a dream for photographers and shellseekers.
Coincidentally, archaeologists
have also found fossilized mammoth bones
that rival in size the colossal driftwood.
Located minutes from the resort and inside
Big Talbot Island State Park, anyone who
experiences Boneyard Beach will remember
it forever.
Barracks to
Oak Hammocks
At the island’s northernmost tip, a row
of cannons take aim across the St. Marys
River from the upper reaches of one of the
country’s best-preserved Civil War-era forts.
On the first weekend of every month, you’ll
find interpreters demonstrating battlefield
skills and the rhythms of daily life in living
history programs. The journey into the Fort
unwinds on a scenic canopy road crowned
by live oaks draped with Spanish moss. The
1,400-acre park is rich in wildlife including
deer, painted buntings, and gopher tortoises.
Walk the Willow Pond trail to immerse
yourself in the world of the maritime forest
canopy or explore the beaches, known for
their abundance of fossilized shark teeth.
Paddling Through
Paradise
On the water and off the beaten path, a
guided kayak trip through the salt marsh
and estuaries is close to home but feels
wild and exotic. You’ll paddle past deserted
shores as your guide directs your view to
dolphins, manatees and rare migratory
bird species as you paddle the calm waters
and drink in the amazing silence. Tours are
customized and curated for all ages, interests
and various levels of exertion and ability.
American Beach was established in 1935 by
Florida’s first Black millionaire, Abraham
Lincoln Lewis, as a summer refuge providing
‘relaxation without humiliation’ for African-
Americans during the time of segregation.
On a guided bike tour of this historic
neighborhood, you’ll discover fascinating
stories including those of the opera singer
who saved a beach, a dune named NaNa,
a legendary nightclub played by Ray
Charles and Louis Armstrong, and a
Senegalese Princess.
Historic Downtown
Fernandina Beach
A 50-block National Historic District
with Victorian architecture and the relaxed
air of a European village, Fernandina
Beach’s downtown is a strollable delight. It’s
easy to imagine why it was once a favorite
stomping ground for pirates and Gilded
Age millionaires alike. Independent shops
and restaurants border on the harbor front
where, every evening, locals and visitors
gather to watch the East Coast’s first sunset.
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MEET OUR NATURALISTS
Emily Wheat
grew up on Amelia Island. From a very
young age she enjoyed going to the beach,
snorkeling and looking for creatures hiding
in the jetties. Her parents supported her love
of the Florida outdoors and encouraged her to
pursue her interests.
At 10 years old, Emily became a PADI certified scuba diver.
Her love for the ocean grew stronger with each dive, eventually
leading her to pursue a career in the sciences.
In 2017, Ms. Wheat graduated from Florida Southern University
with a Bachelor of Science in marine biology. Riding the tide
of her interests in science and education, Emily worked as an
onboard instructor at Camp Sewee in South Carolina, part of
the Cape Romain National Wildlife Refuge and as a Florida Park
Service ranger. In 2022, Ms. Wheat returned to Amelia Island as
our resort naturalist. In addition to her work at The Ritz-Carlton,
Amelia Island, Ms. Wheat is pursuing a graduate degree in marine
conservation at the University of Miami and hopes to share her
love and firsthand knowledge of nature with guests of all ages
and interests.
Nick Williams
A Midwesterner by birth, Nick Williams
spent most of his time outdoors but fell in
love with the ocean when his family moved
to Jacksonville, Florida. Finding heaven
in the ocean’s depths, a scuba diving hobby
inspired him to pursue a degree in biology at the
University of South Florida.
In addition to volunteering as an assistant mammal keeper at
the Jacksonville Zoo, Nick has also worked at the Mote Marine
Laboratory and Aquarium, a marine research facility in Sarasota.
While there, he worked on various research projects including
fisheries bycatch, aquaculture, goliath grouper tagging, dolphin/
human interaction and black grouper vocalization recognition.
Outgoing and eager to share his passion for marine life, Mr.
Williams hopes to inspire others to appreciate this idyllic
barrier island filled with a rich diversity of life on land, sea and
in the air. In his free time, Nick continues to work on Manatee
individual vocalization.
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WITH OUR RESORT NATURALISTS
Part exploration, part discovery and designed for
every age, on these outdoor adventures you’ll discover
the wildlife of a barrier island. Choose various learning
paths and activities from ongoing efforts to protect
sea turtle nests to birding, photography, experiential
ecology, journaling and more.
Barrier Island Ecology
Known for their pristine, scenic sand beaches as well
as providing key habitats for important species, barrier
islands play an important role in coastal ecology.
Beach and Tidal Pools
Use seining nets to study the incredible life residing in
tidal pools.
Living Sand Dunes
The dunes are a dynamic habitat for over 40 species
including the protected and entertaining gopher tortoise.
Fort Clinch/Living Shore
Explore an untouched maritime forest and a rich
marshland estuary teeming with nature.
Egan’s Creek Greenway
Explore Eagan’s Creek Greenway, the main artery of
Amelia Island pulsing with brackish water and teeming
with a rich array of wildlife.
Explore More
Leave a lasting legacy or build a connection by planting sea
oats with the resort Naturalist. Get even closer by kayak or
chartering a boat to explore secluded waterways.
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Meet the
Neighbors
Discover Amelia Island’s
fascinating fauna
and flora
Amelia Island is home to an
incredible array of mammals,
birds and reptiles. Among its
most famous inhabitants are
sea turtles, which begin their
nesting season in late spring,
around the beginning of May
lasting through the end of
October. If you see an area in
the dunes marked with yellow
tape and stakes, it indicates the
presence of a sea turtle nest and
should not be disturbed. If you
see a large turtle on the beach,
don’t assume it’s a sea turtle
trying to get back in the water.
It could be a gopher tortoise,
a keystone island species that
makes its home in the dunes
and avoids the ocean.
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3
4 5
6 7
Also, when you’re on the island,
remember to slow down. You
might spot an eagle, an alligator,
deer, egrets, armadillos, herons
or even a bobcat or coyote. If you
do encounter wildlife, always
maintain a respectful distance.
For those who think kayaking
is king, dolphins and manatees
are often seen during trips on
the water. As always, remember
to respect the wild inhabitants of
the island.
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1. Sea Turtle Hatchling
2. White-Tailed Deer
3. Juvenile Great Snowy Egret
4. American White Pelican
5. Alligator Yearling
6. Gopher Tortoise
7. Brown Pelican
8. Armadillo
9. Roseate Spoonbill
10. Green Anole Lizard
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Doing the Right Thing:
Saving North Atlantic Right Whales
Visitors to Amelia Island are fortunate to have a front row seat to the remarkable efforts to save some
of the world’s most endangered whales, the North Atlantic right whale. Shy and less well-known than
humpback whales, it was once feared that right whales would be the first great whale species to become
extinct in modern times. But through the work of conservationists, resource managers, governments
and through rising individual awareness, their slowly increasing numbers are showing the tremendous
resilience of nature.
The North Atlantic right whale was given its name because whale hunters considered this docile, slow,
surface-feeding mammal the “right” whale to kill. Prior to whaling in the 1700s, the only way to have light
after dusk was with expensive candles. Whale oil allowed New England to come out of the dark but at a
terrible cost. Europeans also hunted the right whale to extinction in Eastern Atlantic waters and when the
resource was depleted, they hunted the waters of what is now Canada. Feeding on small crustaceans and
rich zooplankton found in coastal waters, right whales were easily spotted by whalers from the high dunes
along Cape Cod and Long Island. Pre-whaling, their numbers were estimated at 21,000. According to a
2022 report from the National Oceanic & Atmospheric Administration Fisheries department, there are
fewer than 340 North Atlantic right whales. As large as a school bus and calving only in the warm, shallow
coastal waters of Florida, the species faces overlapping modern threats to its existence. Danger from vessel
strikes, entanglements in fishing gear, warming ocean waters and ocean noise all create stress that may
alter migratory patterns and impact the right whales’ ability to communicate, find food and navigate.
As a state rich in natural diversity of plants, animals and ecosystems, Florida was a pioneer in wildlife
conservation with its protection of threatened species including the American Alligator, Florida Panther,
Manatees, Gopher Tortoise, Gulf Sturgeon and Florida Black Bear as well as migratory species to Florida
including sea turtles, whales and birds. Safeguarded from commercial whaling, urgent efforts to do right
by right whales are making a difference and are cause for hope. Speed restrictions and monitoring beacons
for ships in Florida waters where right whales are known to frequent have reduced ship strikes. And a
multinational effort to reduce the amount of vertical fishing lines that snarl right whale feeding grounds
and a long-term plan for monitoring habitat and populations are crucial.
Guests to the resort also play a critical role in saving the species. Advocating for the protection and
conservation of land and water critical to our quality of life gives benefits to all and maintains economic
vitality, preserving our barrier islands for recreation and as a model for environmental sustainability. With
determined effort, we can all work together to ensure that Florida waters remain a pristine refuge where
right whales continue to exist and thrive.
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NATURE’S BOUNTY
Amelia Island: A Panoply of Breathtaking Beauty
Though just thirteen miles from tip to tip, Amelia Island offers an amazing variety of gorgeous vistas from dusk
to dawn, and deep into the night. Local fine art photographer, N.V. Deremer, shared with us this collection of
several of his favorite images from Amelia Island.
Photography by N.V. Deremer. Available for purchase at www.deremerstudios.com
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FISHERMEN,
FARMERS &
MARAUDERS
The Timucuan and Pirates:
Amelia Island’s First Settlers
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The First Floridians
The Timucua were a group of indigenous people inhabiting current-day southern Georgia and northern
Florida from the Atlantic to the Gulf and all sharing a common language. The name derives from the
Spanish pronunciation of the Timucuan word “atimoqua” which means “chief.” The Timucua numbered
between 200,000 and 300,000 and were well known as cultivators, introducing the practice of staggered
plantings to ensure a continuous harvest throughout the long Florida growing season.
Spanish explorers including Ponce de Leon, were shocked at the sight of the Timucuan, who were larger
in stature and in strength and whose size was further accentuated by their long, uncut hair in buns atop
their heads and with their bodies covered in elaborate tattoos. During the fall and winter, the Timucua
lived inland in the forests where they grew vegetables, tobacco and utilized a communal food storage
system for crop surpluses. They also hunted game such as deer, alligator, bear, turkey and later, pigs which

HISTORY
Around Every Corner
Known as the Isle of Eight Flags (the only
place in the United States to have eight different
sovereignties claim ownership), Amelia Island’s
natural deep-water port and strategic position
made the 13-mile-long barrier island a coveted
location dating back to the Colonial Period. Yet
centuries before Europeans would first set eyes
on Amelia’s golden shores, the Timucua tribe of
Native Americans called the island home, attracted
by the same natural beauty and ample fisheries
that draw so many to the island today.
To explore Amelia Island’s history for yourself,
consider a visit to the Amelia Island Museum of
History, American Beach Museum, or Fort Clinch
State Park (below).
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David Yulee: Visionary
Illuminating the legacy of a man of many talents and nearly as many
nicknames, 19 th century trailblazer David Levy Yulee is at once considered to
be the Father of Florida Railroads, the Great Floridian, the Architect of Florida
Statehood, Father of Fernandina and most memorably the Florida Fire Eater.
Complicated and sometimes contradictory, Yulee’s history mirrors the history
of Florida itself.
Born in 1810 on St. Thomas Island, David Levy (Yulee) came to Florida as a
teen, joining his father who had amassed a fortune in the Caribbean timber
industry and who was seeking to establish a Jewish faith Utopian settlement
south of Gainesville called The Pilgrimage Plantation. Beginning in 1822,
the dream and the operation collapsed in flames in 1835 during the second
Seminole War.
David Yulee harbored ambition and studied law under future Florida Territorial
Governor Robert Reid in St. Augustine where Yulee’s father had founded St.
Augustine’s first public school. By 1838, David became a delegate to the state
constitutional convention and later, a clerk to the Territorial legislature, serving
as the Florida territory’s Democratic delegate to congress. Statehood for Florida
was his top political agenda and the “Architect of Florida Statehood” had a large
role in drafting the state’s first constitution. When Florida joined the Union in
1845, Yulee became one of its first U.S. senators. In 1846, he married Nannie
Wickliffe, daughter of former Kentucky Governor Charles Wickliffe and added
Yulee to his name – the Sephardic name of his father. He served two nonconsecutive
terms and resigned in 1861 leading the Southern walkout and
secession for the territory he had fought so hard to make a part of the Union.
His fiery pro-slavery oratory had earned him the nickname, “Florida Fire Eater.”
From 1853 to 1866, Yulee was president and chief stockholder of the Florida
Railroad, the first to connect Florida’s East and West Coast and in its day, the
state’s longest rail system. Its importance to the growth of Florida cannot be
understated, helping to establish new towns and cities serving lumber, phosphate,
citrus, manufacturing and a nascent tourism industry. However, the track was
also the favorite target of Union forces. In 1862, Yulee was living in Fernandina
when Union forces attacked the harbor. The USS Ottawa became the first warship
to fire on a moving train and a shell fragment killed the man sitting next to Yulee
while he escaped unharmed. In 1864, Union forces destroyed Marguerita, his
sugar plantation in Archer that supplied Confederate troops. Yulee was charged
with treason, spending nine months at Fort Pulaski, Georgia. General Ulysses S.
Grant intervened, and the Great Floridian was pardoned in 1866. Yulee sold his
majority share in his rail company and retired to Washington D.C. in 1881. He
died in 1885 and is buried at D.C.'s Oak Hill cemetery.
The legacy of this Father of Fernandina, Father of Florida Railroads and shaper
Florida history lives on today.
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The Colonial Era
Prior to the arrival of Europeans, the indigenous
Timucua inhabited what is now Amelia Island
beginning at least from 1,000 A.D. Considered an
ecological time capsule of Old Florida with some
of the last old-growth forests, undisturbed beaches
and salt marsh estuaries, visitors don’t have to look
hard to imagine what Amelia Island may have
looked like to settlers from centuries past.
At various times during the sixteenth, seventeenth
and eighteenth centuries, French, Spanish and
English colonial powers had a presence on Amelia
Island. The island has seen eight different flags –
French, Spanish, British, Floridian/Patriot, Green
Cross, Mexican, Confederate and United States and
possibly as many names. In 1562, Jean Ribault, the
Huguenot leader raised the first flag, renaming the
island “Ile de Mai” (from Napoyca) given by the
indigenous Timucua. The French settlers found
life in La Florida harsh and difficult. When the
Spanish learned of French settlement and fearing
for the safety of plunder riding the gulf stream
from South America to Havana bound for Spain,
King Ferdinand ordered the French removed. The
Spanish re-established a presence in the area via
Franciscan missionaries.
In the late 1600s, the governors of South Carolina
and Georgia, along with the British colonists,
invaded Florida. Georgia’s founder and colonial
governor renamed the island again as “Amelia
Island” in honor of Princess Amelia, daughter
of King George II although it was still a Spanish
possession. After the Treaty of Paris, ending the
Seven Years’ War, Spain traded Florida to Great
Britain. Lord Egmont, owner of 10,000 acres –
nearly the entire island, renamed it unsurprisingly,
Egmont Isle and the island became a haven for
British loyalists fleeing Charleston and Savannah.
In 1783, the Second Treaty of Paris ended the
Revolution returning the island to Spain. Twelve
years later, American rebels attacked the Spanish
garrison, raising the French flag once again and
just as quickly lowering it when Spanish forces
returned to claim ownership. In 1811, governor
of Spain’s East Florida province established the
town of Fernandina on the site of the old fort – one
mile north of its current location and the last town
platted by the Spanish in the Western hemisphere.
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FRANCE
1562-1564
SPAIN
1565-1763 and 1783-1821
ENGLAND
1763-1783
PATRIOTS (US)
1812
Another Flag,
Another Decade
On March 13, 1812, insurgents known as the “Patriots of Amelia
Island” seized the island with the tacit, if not outright, approval
from United States President Madison, eager to annex East Florida.
Already engaged in a war with the British and loathe to being drawn
into war with Spain, Secretary of State and future president James
Monroe negotiated a withdrawal, lowering the “patriot flag” and
raising the Spanish flag for the last time. In 1817, pirate Gregor
MacGregor, attacked and seized the island, raising his green cross
flag. Short on men and money, he absconded to the Bahamas
with his remaining ships, leaving French privateer and occasional
partner in piracy, Louis Aury, to assume control of Amelia Island.
Aury’s previous experience was as Governor of Galveston and
prolific privateer under the fledgling Republic of Mexico, where he
established a buccaneer-friendly base of operations for the most
famous pirates of the era, including Jean Lafitte. The template was
set and under the flag of the Republic of Mexico, Amelia Island
became an infamous and rollicking port for contraband and goods
pillaged from (mostly) Spanish ships hugging the Atlantic coast. By
this time and ostensibly concerned for the safety of American ships
but arguably interested in annexation, the newly-elected President
James Monroe sent the US Navy to drive the pirates from Amelia
Island and “hold it in trust for Spain.” The Spanish ceded control of
Florida in 1821. The island, an erstwhile paradise for pirates, had
begun its transition to large plantations for cotton and indigo.
GREEN CROSS (SCOTLAND)
1817
MEXICO (REVOLUTIONARY)
1817
CONFEDERACY
1861-1862
UNITED STATES
1821-Present
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The Civil War Era
In 1847, construction began on a coastal fortification to protect
the entrance to the St. Marys River and Cumberland Sound, a
strategic dividing line between the Florida and Georgia territories.
In 1851, “Florida Fire Eater” Senator David Yulee began work on
a rail line connecting the Gulf of Mexico to the deep water port of
Fernandina, finishing just weeks before the beginning of the Civil
War. Despite being targeted by Union forces and cannibalized for
steel by the Confederates, the rail line was a catalyst in the growth
of Florida. In 1861, Fort Clinch, as it was named, was seized by
Confederate forces and used a safe haven supporting blockade
runners. In 1862, Federal troops regained control of the fort and
port which became a base of operations for Union forces.
The Gilded Age and the Beginning of
Modern Florida
The Gilded Age in America was a period of unprecedented
economic expansion and from 1870 to 1910 Amelia Island
flourished in ways no one could have never imagined. As the
United States emerged after the Civil War as an industrial giant,
old industries expanded and new ones grew, including petroleum,
steel, manufacturing and rail, connecting once-remote Florida to
the national economy.
Seeking healthier climates far away from the belching factories
and overcrowded cities, wealthy Americans made the pilgrimage
to Fernandina for their winter sojourns and together built elegant
Victorian-style houses in what became known as the Silk Stocking
District. With the infusion of Northern capital and advancements
in transportation, fishing technology and cold storage, Fernandina
became the epicenter of a complex thriving, modern shrimping
industry, providing fresh shrimp and oysters as far as New York
City on a daily basis. Fernandina’s fishing business stimulated many
dependent businesses – boat builders, net makers, shops, hotels,
supply houses, ice houses, mechanics and schools for their children.
Amelia Island also attracted a burgeoning middle class and was
home to American Beach, the first integrated beach and African-
American community founded by Abraham Lewis Lincoln, Florida’s
first black millionaire.
In the last 30 years since The Ritz-Carlton, Amelia Island was built,
there are some things that have changed, and many that thankfully
will never change. The charm and friendliness of islanders remains
as does the sheer natural beauty, golden sand beaches and smalltown
charm. A refuge from city crowds and commotion and a
chance to get back to nature, just within arm’s reach of civilization,
but a world away from it.
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RISING FROM THE DUNES:
Nana & American Beach
Just a little over a mile and a half south of
the resort lies the tallest sand dune in Florida
and the dune system affectionately known as
“NaNa.” This 60-ft tall dune is unique, even
on Amelia Island, home to some of the most
pristine beaches and unsurpassed natural
landscapes in Florida. This breathtaking
natural wonder is nestled within 10 acres
of protected land secured by the efforts of
MaVynne Betsch (1935-2005) an opera singer
who made it her life’s mission to educate the
public about the environment and “getting
the most from the least and living peacefully
in harmony with nature” on the beach she
loved the most.
Named after a Timucuan princess, Nana’s
serene location is the perfect spot to soak in
the awe-inspiring sunrise with its golden and
pink hues, creating a magical atmosphere
hard to replicate anywhere else. Taking in
the sounds of the ocean, you might also
catch a glimpse of wildlife including deer,
gopher tortoises, raccoons, armadillos
and hawks as you bike or hike through
American Beach. Founded in the 1930s by
Abraham Lincoln Lewis, a prominent African
American businessman and entrepreneur and
grandfather of MaVynne Betsch, American
Beach quickly became a popular vacation
spot for African Americans during the Jim
Crow era when segregation was still in force
in many parts of the United States. It was a
prominent stop in the Green Book, a travel
guidebook created for African American
travelers and a must-visit for entertainers
of the time, including Ray Charles, Cab
Calloway and Duke Ellington. Even Elvis
Presley dropped in to sing gospel with the
house band at Evan’s Ocean Rendezvous
after a show at the Florida Theater in
Jacksonville. Today, American Beach remains
a significant cultural landmark, with its
historic beachfront properties and charming
community feel. In 1964, much of American
Beach was devastated by Hurricane Dora
which destroyed many homes and businesses.
That tragedy, along with the implementation
of the Civil Rights Act and desegregation
meant that the original purpose of the
settlement for “recreation and relaxation
without humiliation” was no longer a priority.
MaVynne Betsch returned to American
Beach in 1969 after traveling the world and
a successful career as an opera singer. Later,
she was diagnosed with cancer which forced
her to reevaluate her life and from 1975,
she dedicated her fortune to environmental
causes and of herself to preserving NaNa
and American Beach from development and
destruction. She lived simply, focusing her
remaining energy on the cause and could
often be found relaxing on the beach in a
chaise lounge. In 2005, she was posthumously
honored as an Unsung Hero of Compassion
by the Dalai Lama. Through her efforts, NaNa
continues to be enjoyed and appreciated by
thousands of visitors each year who come to
experience the deep connection that she felt
to this place.
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A RICH
SHRIMPING
HISTORY
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THE BIRTHPLACE OF MODERN SHRIMPING
In 1895, Salvatore Sollecito, a merchant sailor
from Syracuse, Sicily arrived in the Port of
Fernandina aboard an Italian freighter seeking
refuge from a hurricane. From a fishing family
in Sicily, the bustling port town made a favorable
impression on the young sailor but it took three
years for him to save and make his way back to
Amelia Island. Starting as a fisherman in Fernandina
in 1898 he transitioned to the back-breaking work
of cast-net shrimping by night from a rowboat in
the shallow island estuaries. Long established –
Fernandina fishermen did not object to immigrants
tackling shrimping as it was decidedly diffcult and
marginally profitable. Determining that old way of
shrimping was not economically viable, he soon
changed to shrimping using a haul seine – a type of
purse-line net that gathered at the bottom and was
used extensively in Mediterranean cultures.
Also fond of the local seafood are whales, which
feast on the abundant menhaden in the waters just
off the island. Like shrimp, the abundant “pogys” are
a key prey species for larger fish and their numbers
were such that commercial harvesting made sense.
Several fish-processing plants were established in the
late 19 th century on the north shore of Egan’s Creek
and the Amelia River where they produced fish
meal fertilizer and fish oil used for soap, linoleum,
waterproofing and paints. Once established, fish
processing infrastructure was an opportunity not
yet, but soon to be realized for small-scale shrimpers.
In 1902, Salvatore took the expensive risk of bringing
a primitive and dangerous one-cylinder gas engine
onto his boat to improve the effciency of his haul
seine. This was the first time a power-driven boat
was used in the Fernandina shrimp fishery and
it would create a revolution in shrimping, but the
rest of the world had yet to catch up. Mr. Sollecito
recruited his brother-in-law to join him from Sicily
in his growing Florida business. The brothers,
Salvatore Versaggi, Antonio Poli and a friend, Joseph
Gianino began their fishing operation and opened
a retail fishmonger on Centre Street in downtown
Fernandina. Unfortunately, the shrimping business
remained a small operator enterprise as refrigeration
technology to preserve larger volume catches did
not exist yet. The increased shrimp hauls were not
enough to bring increased profits which were elusive
and the demands of the business almost doomed it
out of the dock.
Salvatore Versaggi left the family business to become
a longshoreman in New York, a development that
would pave the way for future success of the island
and the industry itself.
A NICKEL A POUND
Earliest US Government fishery statistics between
1879 and 1880 said of Fernandina, “Shrimp and prawn
are abundant in the harbor directly across the city
during the entire year and a man can readily secure
three to four bushels with a small net on any pleasant
night.” Salvatore Versaggi discovered that shrimp
sold locally in Fernandina for a nickel a pound were
given away free in New York bars to keep patrons
buying expensive liquor. While in New York, he made
valuable contacts for future distribution of the family’s
catch, including the massive Fulton fish market.
Developing the market for Amelia Island’s delicious
shrimp was not easy, nor was it an overnight
success. Urged to return to Florida by his family and

friends and the prospect that shrimp production
was increasing through the use of powered boats
pioneered by his brother-in-law Salvador, Salvatore
Versaggi returned to Fernandina in 1912. In hand
was an arrangement for New York contacts to
purchase the shrimp he caught from his small
boat, the Mt. Etna. The shrimp were loaded in tubs
and packed with ice, and loaded onto trains bound
for New York. The shrimp quickly sold but he was
barely able to eke out a profit. However, demand for
this special delicacy – superior to other types was
such that the family was able to increase the supply
and grow the business. The Sollecito and Versaggi
families expanded their business by investing in
production and effciency – larger boats capable of
accessing offshore shrimping grounds, specialized
nets and tackle and the introduction of commercial
icemaking and refrigeration.
The increase in the number of shrimp and fishing
boats led to an increase in population both
American and immigrant and marine industries
including manufacturing, boat building, repair, ice
houses and shops, stores and schools to serve their
families. Important in the genesis of the industry
were not just the Italian immigrants, but African-
Americans who operated fish houses and worked
the boats. Scandinavians, Portuguese and Greek
families who were experienced boat builders,
fishermen and brilliant cooks took advantage as well,
establishing long-lived shipyards in Jacksonville and
St. Augustine.
SONS OF THE SEA
A 1913 article from the Nassau County Evening
Gazzette reads, “The fishing industry promises to
add to the wealth of Fernandina. In the first three
months of 1913 one million pounds of bluefish
worth over $100,000 was shipped from the city. It is
safe to say that by next winter, the industry will have
grown to 50 smacks and 150 launches, shipping from
10-20 cars a day of fish and employing over 1,000
men.” But it wasn’t just the transplants who were
successful in the growing the shrimp industry. In
1919, Captain and later harbormaster William Jones
Davis was the first to successfully drag a shrimp trawl
net in deep water. In 1922, Amelia Islanders Captain
David Cook and Emmett Freemen added corners
and wings to the trawl- creating the “steeple” over
the boat that identifies shrimpers worldwide. Other
Fernandina families whose pioneering contributions
were valuable to the industry include Cook, Lucas,
Brazzell, Little, Freeman, Wilder, Evatt, Bennett,
Burbank, Garenflo, Smith, Merrow, Davenport,
Brooks, Fisher, Kelly, Clark, Goffn, Morse and many
others. The Hardee family who from 1900 operated
a ship chandlery grew to become Standard Marine
Supply which today, provides shrimping equipment
all over the world.
By 1919, hundreds of boats and fishermen competed
for the island’s shrimp catch. Due to the competition
both for product and between businesses, shrimp
catches became smaller due to overfishing. Trawling
areas began to get smaller and shrimpers left the
area to develop other shrimp fishing hubs. Fleets
sprang up in Georgia, Texas, Louisiana, Mexico and
the Carolinas while markets expanded to Savannah,
Philadelphia, Boston and Los Angeles.
Fernandina saw another boom in the shrimping
industry in the 1940s and 50s when the population
exploded after World War II and the interstate
system and advances in refrigerated trucks provided
an alternative to the rail transport of fresh shrimp.
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26

27
Three Generations of
Shrimp Boat Building
Dematrios Nicolas Deonas, also known as “Jimmy” was born on the Greek island of Santorini in 1909
where most of the men in his family were boat builders. As a boy, he was fascinated by seagoing craft and
one day, this nine-year old boy walked out of school and into the world of boat building. From age nine
until his teens, he apprenticed for free while learning every facet of the nautical trade. As a young man,
the outbreak of World War II led him to join the Greek Merchant Marines. In 1941 while passing through
New York, Mr. Deonas learned of the desperate need for experienced boat builders in Florida. Eager to
pursue his first love, Jimmy arrived in Fernandina and began work with Mike Tillakos, an established boat
builder from the Greek island of Kalymnnos. Mr. Tillakos was a pioneer in the Florida shrimping industry
who built his first shrimp boat in 1919 and whose daughter Jimmy would later marry. He also owned a
packing house on the Amelia River for processing, packing and shipping his catch.
Prior to this time, most shrimp boats were small, single-rigged affairs never more than 40 feet long. Eager
to maximize their efforts and to meet increased demand in cities for the delicious white shrimp found in
the waters off Amelia Island, fishermen turned to heavier double rig nets but the boats were not strong
enough, leading to severe structural weaknesses, sometimes catastrophic. Built by hand with Old-World
techniques using the abundant hardwood on Amelia Island, the two boat builders used three natural
crook knees of live oak placed in the stern for support and boiled 2x4 oak lumber in clear water, bending
them for boat ribs. This labor-intensive process passed down through generations of Greek boat builders
earned them a reputation for the strongest boats, but even that wasn’t enough to pull 2 rigs, 2 doors (the
iron-weighted boards holding the nets open on the ocean floor) let alone navigating the treacherous waters
of the Atlantic coast in boats brimming heavy with shrimp.
Jimmy’s keen eye for vessel design and practical knowledge of shrimping led him to devise a solution to the
problem: By expanding the curvature of the hull, making it slightly rounded at the bow and adding metal
reinforcements, he created a more stable, stronger platform that would meet the demands of shrimpers.

He created what became known as the super trawler. Mr. Deonas’ reputation for quality and innovation
in shrimp boat building and the success of crews using his ships had captains from around the world
seeking out the shrimp boats from Fernandina. If there wasn’t a shrimp boat that you liked, he would fire
off a series of questions, half in Greek, half in English, “Where are you fishing, how much water are you
drawing, how deep are you fishing?” to which half-models were built, molds were made and a handshake
with Jimmy guaranteed the building of your vessel. Over the decades, hundreds of high-quality handbuilt
boats- some used for commercial fishing, some used for recreation have been built by the Deonas
family and their craftsmen. The worldwide shrimping fleet is also supported by another family-run island
business, Burbank Trawl Makers/Standard Marine, the world’s largest producer of handmade shrimp nets
supplying more than 2,500 hand-sewn nets yearly to fishermen from South Africa to Alaska.
In addition to building boats, generations of the Deonas family have also witnessed the evolution of
the shrimping industry from hand-cast seine nets and human-powered dories to the modern industry
that exists today. They’ve also seen the growth of the island from a quaint fishing community to haven
for vacationers from all corners of the world. Just as the Deonas boats are built to withstand the harsh
conditions of the open ocean, the Deonas family has weathered hurricanes and the economic ups and
downs of the island they have made their home. When Hurricane Matthew hit Amelia Island in 2016,
the Deonas family was there to help, using their boats to rescue stranded residents and clear debris from
the harbor. Their quick response and willingness to pitch in has earned them the gratitude and respect of
islanders. They also continue to be actively involved in the organization and philanthropic efforts of the
Isle of Eight Flags Shrimpfest. What began as a friendly competition between shrimping families as to
who had the fastest boat and a communal dinner has grown into an annual family-friendly gathering that
draws more than 150,000 visitors to the island during its four-day run.
Jimmy Deonas loved his family, his work and the island so much that he never returned to Greece- even
for a visit as his skills were so much in demand. Jimmy taught his son Nick the art of drafting and lofting
by hand and the skill was passed on to Nick’s son Jamie who is still in the boat business today, owner and
operator of Deonas Boat Works.
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28

29

CULINARY
From five diamonds to eight flags, resort sophisticated to sandals
at poolside to private Club Level, The Ritz-Carlton, Amelia
Island chefs bring a wealth of options for any taste at every
moment of the day.
31

33

Dining Out of the Ordinary:
Once a well-kept secret among chefs and foodies, this
part of Florida is gaining recognition for producing
some of the best seafood in the world. The Ritz-Carlton,
Amelia Island’s restaurants give expression to the local
bounty and celebrate its deep culinary history with
three distinctive dining options.
Eight Flags and a View
Inspired by the oceanfront backdrop, straddling
the dunes between the Atlantic surf and a seated
firepit inside the resort pool, Coquina offers Latininfluenced
eight flags cuisine and breathtaking views.
By day enjoy casual al fresco dining under a shady
palapa. As the sun dips behind the dunes, the chic
candlelit ambiance is perfect for enjoying a sangria
or signature tequila cocktails, seafood specialties and
the essence of island life.
The Local Favorite
Sustainable seafood fresh from local waters, a
selection of craft brews made on the island and new
twists on Lowcountry favorites are all on the menu at
Tidewater Grill. Relaxed and comfortable, Tidewater
Grill has quickly become the place where locals love
to gather and watch a game while enjoying great
conversation and cold, local beer.
Rise and Shine: First Drop
If your passion for soul-stirring sunrises over
the Atlantic is equal to your desire for a delicious
cappuccino or latte in the morning, First Drop should
be your first stop. Featuring premium-roasted coffee,
smoothies and milkshakes, counter service provides
carry-away breakfast and lunch sandwiches, fresh
salads and mouthwatering pastries and other treats.
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34

CULINARY EXECUTIVES
35
EXECUTIVE FOOD AND
BEVERAGE DIRECTOR
FABIEN GNEMMI
For 75 years, the Paris-based Association des Maîtres Cuisiniers
de France has very selectively awarded the most envied title to
which chefs aspire – Master Chef of France. Recipients of the
honor, dubbed Maîtres, are regarded as the most highly skilled in
all techniques and traditions of the French culinary arts. Executive
Chef Fabien Gnemmi has earned this honor, putting him in the
top rank of chefs worldwide. To give a sense of this towering
professional achievement, there are currently just 71 Maîtres
Cuisiniers in America, 500 total in the world.
Inspired by his grandmother’s Provencal cooking, Chef Gnemmi
began his career at age 16 at Chateau de la Pioline under Michelinstarred
Executive Chef Jean-Marie Merly. He quickly rose through
the kitchen, setting his sights on fine-dining and hospitality and earned an MBA in Hotel Business from
University of Angers in France. In 2002, he began his Ritz-Carlton career at Half-Moon Bay and in
2020, arrived at Amelia Island as Director of Food and Beverage where he is responsible for overseeing
all restaurants, lounges, banquets and Club level presentations. You can learn firsthand at another of his
creations, Chefs Theater – an intimate and interactive fine-dining experience that brings together delicious
foods, fine wines and great chefs.
EXECUTIVE CHEF
GARRETT GOOCH
Garrett Gooch’s earliest and fondest childhood memories are
of cooking in the kitchen with family at his childhood home in
Sarasota, Florida. That joy and passion for food and flavors led
him to Johnson and Wales Culinary School in Miami and now,
to his current position as Executive Chef at The Ritz-Carlton,
Amelia Island overseeing all restaurants and banquet kitchens.
Prior to his Florida homecoming, Chef Gooch fine-tuned his
skills at The Ritz-Carlton, Half Moon Bay, The Ritz-Carlton,
West Palm Beach and at our own resort where he served as
Executive Sous Chef before being promoted to Executive Chef at
The Ritz-Carlton, Denver. He returned to The Ritz-Carlton,
Amelia Island in 2015 as Executive Chef.

An important part of Chef Garrett’s professional growth
was a stage at French Mediterranean-influenced Aioli
Restaurant in Vienna. While in Austria, he developed
an appreciation for the European approach to life
and seafood. Combined with his California culinary
influence and access to the best Florida ingredients,
Chef Gooch brings a distinctive, modern approach to
Southern-inspired flavors across all of his kitchens.
An avid fisherman, Chef Garrett loves to showcase
local ingredients. Guests can join the chef at his Hook,
Line and Supper – a signature Ritz-Carlton, Amelia
Island experience where you accompany the chef
on a fishing expedition and your catch is prepared
and presented for dinner in a private dining room.
Chef Gooch also works closely with local purveyors
and growers as a commitment to food sustainability.
His advocacy for farmers and locally produced
sustainable foods culminated in the launch of Meet
the Farmers, a dinner series that has earned national
attention and recognition. Chef Garrett’s holiday
menus have also become cherished traditions for
guests and neighbors. In 2019, he presented a menu of
Thanksgiving Dinner side dishes on NBC’s Today Show.
Outside the kitchen, Garrett puts his culinary expertise
to use preparing meals for family and home brewing.
Along with his wife Heather, he enjoys escapes to the
beach for fishing and playing with his two children.
EXECUTIVE SOUS CHEF
LULU DANGERFIELD
A native of Puebla, Mexico, Chef Lulu Dangerfield brings a spicy pop of culinary
culture to The Ritz-Carlton, Amelia Island. Nestled between the coast of Veracruz
and rugged Oaxaca, Puebla sits at the crossroads of Mexico’s commercial trade. There,
you’ll find a sophisticated European-influenced baking culture, Middle Eastern spice
growers, large cattle ranches and the hub of Mexico’s indigenous corn belt. Steeped in
this rich culinary stew and nurtured in her natural gifts by her grandmother, Lulu has
a diverse and distinguished culinary pedigree that echoes her background.
During culinary school, Chef Lulu earned a prestigious Disney Scholarship and
honed her craft at Epcot’s Canadian Pavilion, one of its most popular dining
destinations. Upon graduation, she worked at the Four Seasons under star chef
Maurizio Ferrarese and with sommelier Kate Bourne of Quattro. A desire to
see the world beckoned Chef Lulu to accept the challenge of cruise ships with
Pullmantur Cruises, widely considered one of the best cruise lines for the food-obsessed. Chef Lulu settled in Miami
with her spouse, where she absorbed the fast-paced and vibrant culinary scene, cooking at famed Setai Miami Beach.
The lure of a gentler pace took her to the Tennessee Valley where Chef Lulu created a whole foods, farm-to-table
program for a wellness retreat in which all menu ingredients were grown and sourced on-site. Her creativity and
enthusiasm was recognized by James Beard Award-winning Chef Hugh Acheson, who tapped her as executive chef
of Hotel Effe Sandestin.
Aware of her culinary expertise focusing on clean eating and the locavore movement, Chef Garret Gooch brought her to
Amelia Island. Her leadership, experience and versatility are valuable assets as she directs the operations of all kitchens in
partnership with Chef Garret. Always innovating, Chef Lulu often posts her delicious culinary experiments on Instagram.
When not in the kitchen or online, she can usually be found enjoying the beach or leading a class as a certified Barkan hot
yoga instructor.
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36

RESHAPING FLORIDA’S
CULINARY LANDSCAPE
When Chef Okan Kizilbayir arrived at Salt two years ago, he was
excited to bring his technique perfected at two of the world’s top
upscale seafood restaurants: Blue by Eric Ripert in Grand Cayman
and Michelin-starred Le Bernadin in Manhattan. Within him, Chef
Okan carried a vision to elevate and refine this accomplished and
award-winning restaurant.
Drawing from his Turkish roots, his Michelin-star training and using
Salt’s magnificent oceanfront setting as inspiration, Chef Okan’s menus
reflect a desire to bring diners the best of the best seafood available
anywhere in the world. Using his vast network of contacts and purveyors,
along with established local fishermen, his goal is to foster a respect and
appreciation for the ocean bounty.
Depending on the season, you may find perfectly cooked sole,
halibut or grouper, dishes finished with Osetra caviar and flavorful
truffles. Every night a culinary memory is created. Some of Chef
Okan’s artful presentations are dramatically enhanced with one of
his sublime sauces poured tableside. A feast for the eyes as well as
the palate, it would be a shame to miss this spectacle when you visit
The Ritz-Carlton, Amelia Island.
CURATING THE MASTER CHEFS WEEKEND
Pulsing with extraordinary energy, Master Chefs Weekends transport
you to a star-studded culinary heaven, far from any fine dining you
may have ever experienced. Chef Okan selects award-winning chefs,
bringing them to Amelia Island for a small and appreciative audience of
gourmands. Here, the award-winning chefs collaborate to create unique,
moment-in-time menus and experiences. Each weekend is entirely
different, with a culinary chemistry that is inspired by collaboration.
Guests savor each dish that may never to be seen or eaten again.
Chef Okan oversees each event of Master Chefs Weekend – from a special
iteration of Salt’s bi-monthly Chef ’s Theater to the grand finale dinner.
Curated wines are perfectly paired and presented by master sommeliers
who share detailed notes on rare vintages. In February 2023, vintner and
master sommelier Michael Kennedy of Vin Fraiche Wines presented an
intimate Art of Wine Pairing to Chef ’s Weekend guests. Even for the
gourmand who feels like they’ve seen or tasted everything, there’s nothing
that compares to the opportunity of seeing an assemblage of great chefs
and sommeliers gathered in one place for your pleasure. Follow the
stories of past weekends and see who Chef Okan will select to join the
next Master Chefs Weekend on Instagram or Facebook.
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38

Banana Leaf Roasted Whole Snapper with Coquina “Dirty Rice”
Coquina recipes are an island state-of-mind, paying tribute to its rich history. This dish fuses several traditions
– Latin, Puerto Rican, Floridian, African, into one satisfying dish. The Afro-Caribbean in origin, “dirty rice”
gets its name from the mixture of simmered spices and toasty bits of pepper, onion and garlic crust that gives it
a stained look.
Whole Snapper (2 lbs.)
› 2 tbs Achiote Butter
› 1cup White Rice (cooked)
› 1cup Pinto Beans
› 1each Banana Leaf
Achiote Butter
› 1 lb Unsalted Butter (softened)
› 2 tbs Achiote Paste
› 1 each Lime (juiced)
› 1 tbs Salt
› In a bowl, mix all ingredients until fully incorporated. Set aside,
hold at room temperature
Pinto Beans
› 1 ea Red Onion
› 1 ea Red Bell Pepper
› 2 ea Garlic Clove
› 1 bu Cilantro
› 1 can Pinto Beans
› In a food processor, mix onions, bell pepper, garlic and cilantro
› Add oil to a saucepan and cook the vegetable mixture on medium heat
› Add beans and simmer for 15 minutes
› To prepare the dirty rice, mix beans and rice in a saute pan to achieve some crust
Fish
› To cook the fish, line a pan with the banana leaf and set the fish on top. Rub the flesh of the fish
with the achiote butter and cook in a 400⁰ F oven for 8 minutes.
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40

THE ART
OF THE
COCKTAIL
Inspired by the Bourbon trail
Far from the Bourbon Trail in distance, but not in
spirit, The Ritz-Carlton, Amelia Island's The Lobby Bar
is a must-stop for anyone in love with the sweet spirit.
Once the purview of pirates who enjoyed a pint or two
and a prime hideout for bootleggers, Amelia Island
never lost its thirst for bourbon, even when distillers
left or closed up shop during prohibition.
In addition to having a selection of rare and diffcult-toget
bourbons, The Lobby Bar has an allocation bourbon
casks created just for them and is home to bartenders
trained in the art of the cocktail, able to execute one-ofa-kind
cocktails that astound.
Every night, The Lobby Bar plays host to the island
tradition of First Call, when a bell is rung and the day's
custom-infused bourbon is poured for an eager and
awaiting audience.
41

STEVEN
REYES
Steven’s career in Food and Beverage
began in college, bartending at Dave and
Busters where he realized his passion for
mixology and the industry. After Dave
and Buster’s Steven joined the team at
The Ritz-Carlton, Amelia Island where
he started at Coquina as a mixologist and
grew into a supervisor’s role. At Coquina,
Steven developed innovative signature
cocktails for poolside service, restaurant
lounge, and Ocean View Bar.
Promoted to manager of The Lobby Bar,
Mr. Reyes' knack for elevating the art of
the cocktail means guests can enjoy his
artfully crafted creations year-round.
Smoked Old Fashioned
Not your regular old fashioned, but a gloriously
elevated experience. Extravagantly presented
under a cloche, hardwood smoke accentuates
the sweet and vanilla notes of the whiskey while
a Luxardo cherry and a twist of citrus pierce the
tongue with a gentle acidity.
› 2 oz 1792 Small batch bourbon
› .5 oz St. Germain Liqueur
› 2 dashes Orange Bitters
› 1 White sugar cube
› Garnished with Luxardo cherries and
an orange peel
› Build cocktail in shaker tin, add ice,
stir with a cocktail spoon and strain
over fresh ice in a rocks glass
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42

Enjoy modern Southern flavors and
local ingredients for breakfast, lunch and
dinner. Indoor dining or savor coastal
breezes from an outdoor terrace.
45
Chef Cabana
Accented by the light of a rising moon, this
memorable evening features an al-fresco dining
experience comprised of a four-course adventure
menu with paired wines and overlooking the Atlantic
Ocean. Prepared by The Ritz-Carlton chefs and
tailored to your preferences, this signature outdoor
dining experience is available by advance reservation.

COAST BIRCHER MUESLI
What the Doctor Ordered
You couldn’t get further away from the snow-covered countryside of the Swiss alps to the golden sand
dunes of Amelia Island if you tried, but for a taste of authentic Bircher muesli, the chefs of Coast have you
covered. No one remembers exactly which chef brought the recipe to the resort kitchens, but visitors from
around the world have praised its authenticity. The scrumptious concoction of yogurt, rolled oats, seeds,
nuts and plump fruit is a sound start to any day at the beach, whether it’s relaxing in the Spa or romping
through the Atlantic ocean surf.
Created originally by a Swiss doctor and nutritionist named Maximilian Bircher-Benner at the turn of the
last century, the good doctor believed that apples had cured him of jaundice as a young man. Following
the “apple-a-day” prescription and tripling it, his belief that the curative power of fruit and vegetables was
supreme. If not, it was most certainly, ahead of its time.
Chef ’s Bircher muesli recipe calls for the oats to be soaked overnight and served chilled with crisp
apples (a non-negotiable), with plump Florida blueberries, sweet Georgia peaches, strawberries and
raspberries and other seasonal fruit as it becomes available.
Indeed, one local resident and muesli connoisseur, Terry L. Maple, PhD. makes it part of his daily regimen
and when it disappeared briefly from the menu, his advocacy brought the healthy menu item back. “I’m
grateful to the executive chefs at The Ritz-Carlton who have kept Bircher muesli on the menu for so many
years. Ritz chefs have found a source for the fresh fruit segments that make it so appealing. Somehow
the chefs at the Ritz are able to keep the recipe consistent. It is always the same and I have never been
disappointed. If you try it, I am confident that you will enjoy it as much as I do.”
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46

PASTRY CHEF
CHEF HEIDI
KABATH
Butter, flour, water and sugar don’t sound like a
formula for success but in the hands of New Jersey
native Heidi Kabath, they are the science and magic
for creating joy. After completing the rigorous
4-year Baking & Pastry Program at Johnson & Wales
University, Chef Heidi was recruited for a position at
The Ritz-Carlton, Amelia Island. Desiring to travel
and grow, she rotated through various Ritz-Carlton
properties, finally landing in Charlotte. There, her
creative spirit and technical expertise drew national
attention with the design and creation of a life-size
edible Tudor-style gingerbread house.
Chef Heidi’s continued professional growth and
competitive spirit led to a top-three finish in the
national pastry contest for the prestigious La Chaîne
des Rôtisseurs competition – one of the oldest and
largest gastronomic organizations in the world.
Her technical and improvisational skills were
tested as contestants were given baskets of surprise
ingredients with which to create their dishes. She
was also instrumental in creating the Cocoa Lab at
The Ritz-Carlton, Charlotte where aspiring home
cooks and chefs could expand their knowledge and
refine techniques in a relaxed, fun environment.
Returning to the pastry kitchen at The Ritz-Carlton,
Amelia Island has always been a goal for Chef Heidi.
Outside the intensity of the pastry kitchen, chef
enjoys the intensity of Orangetheory fitness classes
and is often seen reading a new book. Her plans are
for more baking competitions and travels to South
American vineyards, another passion she pursues.
47

The Pastry Kitchen
doesn't stop once the holidays
are over. Year-round the
kitchens operate eighteen
hours a day, producing fromscratch
specialties for the
resort including rolls, croissants
to Coast's famous sticky buns.
The pastry kitchen crafts
unique desserts and breads for
each separate outlet from Club
Level to First Drop to tiered
wedding cakes and more.
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48

CHEF KIKI
SWAYNE
Kiki Swayne is the Pastry Sous Chef at
The Ritz-Carlton, Amelia Island. She was
born and raised in San Juan, Puerto Rico,
where her grandmother became an early
influence in developing her interest in pastry.
Her cooking and baking style was also
influenced by her father’s Peruvian heritage.
As a child she watched her grandmother
cook dinner for the whole family every
Sunday afternoon. Over the years, she would
help her grandmother making desserts.
Eventually, Chef Kiki grew more passionate
about the art of baking, and she attended the
Hospitality School in San Juan, Puerto Rico.
She did her first internship in the Westin Rio
Mar Golf & Beach Resort in Rio Grande, PR.
Then she moved to Orlando, FL to attend Le
Cordon Bleu College of Culinary Arts where
she got her degree in Patisserie & Baking. For
her second internship, she moved to Clearwater,
FL to work at the Sandpearl Resort. Chef Kiki
found her way to The Ritz-Carlton, Amelia
Island where she started as a Cook III.
49
After five years working all the shifts in the
pastry outlets, she went on to explore other
opportunities, only to find her way back to
the place that had honed her skills, as their
Pastry Sous Chef. Her favorite Pastry Chef
and inspiration is Antonio Bachour, who
happens to be from Rio Grande, PR, and the
lemon poppy seed cake you may have tasted
before at The Ritz-Carlton, Amelia Island is
her grandmother’s recipe.

CULINARY EXPERIENCES
Watch-Learn-Dine
CHEFS THEATER SCHEDULE
Event Date / Time Theme
4/11/2023
5/9/2023
6/13/2023
7/11/2023
8/8/2023
9/12/2023
Chef Garrett
Gooch
Chef Okan
Kizilbayir
Chef Papi
Gonzalez
Chef Garrett
Gooch
Chef Okan
Kizilbayir
Chef Fabien
Gnemmi
Spring
Inspired
Brunch
Shellfish
Delights
Pork
Highway
Summer of
Seafood
Salt Classics
Changing of
the Seasons
Chefs Theater
However good you are in the kitchen, there’s
always something new to learn. Thankfully, there’s
The Ritz-Carlton, Amelia Island Chefs Theater,
an intimate and interactive monthly cooking
demonstration featuring resort chefs sharing their
secrets and preparing irresistible dishes. Held in the
sumptuous Salt dining room overlooking the Atlantic,
chefs lead guests in preparing two entrees and a dessert.
Paired wines are enjoyed throughout.
Relaxed but focused, the small class size encourages
conversations, tasting and shared experiences.
Following a chosen theme, Ritz-Carlton chefs detail
the creation of two recipes from start to finish. The
culmination of Chefs Theater is a sublime late lunch
and a final presentation by the pastry chef, preparing
a dessert that complements the menu along with more
wine. Guests also receive a personal cookbook for
notes to recreate the dishes at home.
10/10/2023
11/14/2023
12/12/2023
Chef Okan
Kizilbayir
Chef Zane
Nesbitt
Chef Cory
Seykoski
Textures of
Wagyu
Filipino
Favorites
Christmas in
Salt
« CHEFS
THEATER
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For those lured by culinary and outdoor adventures, there is Hook, Line & Supper – An island fishing
trip led by a seasoned charter boat captain and Ritz-Carlton Executive Chef Garrett Gooch. As passionate
about fresh flavors as he is about local ingredients, Chef Garret is an avid fisherman who knows the island’s
waterways like the back of a menu.
Guests set out early in the morning with a chef-prepared lunch and beverages for a day that combines
angling, fish stories and a taste of authentic island life. Back on shore, you can join Chef Garrett
in planning the menu using your catch or you can take time to relax. That evening, you’ll savor a
customized four-course dinner with paired wines for two at Chef ’s Kitchen Table in Salt. Experience
for yourself this thrilling day that takes you from dock to dish and beyond.
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WELLNESS
Glowing Up: Full Moon, Yoga Nidra,
Beach Meditation and Mandalas
For those in search of natural beauty and relaxation, Amelia Island has been a charmed
and sought-after destination. For the past five years, The Spa at The Ritz-Carlton has led
the movement for positive physical, mental and emotional transformation, or glowing up.
Reconnecting guests to leading fuller, healthier lives as host of the groundbreaking Amelia
Island Wellness Festival that merged yoga, music, movement and wellness, the diversity of
offerings and experiences inspired by the resort’s island surroundings has only grown.
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GARY VIRDEN
Finding His Core Strength
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Working at a tranquil beach resort inside one of the
most lauded spas in the world might be stressful for
some, but not Gary Virden, Director of The Ritz-Carlton,
Amelia Island Spa for the past nine years. Focused on
blending luxury with a holistic approach to wellness has
been Gary’s mission over his 20 years in the spa industry.
He prides himself in attracting and retaining some of
the most talented spa and wellness professionals in the
industry.
"Florida attracts some of the best spa talent in the world,
and we have the best talent within that world,” explains
Mr. Virden. “Partnering with great natural, organic and
biodynamic creators like ESPA and Eminence Organics
is very important to our customers and to us,” he adds.
Visitors can also enjoy signature treatments inspired
by the Spa’s island surroundings: sea salt scrubs, chakra
balancing and reflexology, CBD-infused spa treatments
and a massage inspired by the arduous migration of
Amelia Island’s Painted Lady butterflies. The Spa’s clients
would agree that the resort has been at the forefront of
wellness, going beyond trends and embracing well-being
along with the true spirit of hospitality and luxury.
In addition to spa offerings, guests can also indulge
in traditional beauty treatments so that they can be
prepped and pampered for any resort event. “The Spa at
The Ritz-Carlton, Amelia Island prioritizes beauty and we
believe, as do our customers, that beauty radiates from
within. That’s why our focus is not just on the outside,
but developing wellness holistically with yoga, exercise or
meditation. Whether it’s for a day or for more, when you
come here, you’ll forget about everything else and focus
on just feeling great.”

TREATMENTS & EXPERIENCES
Island-inspired treatments that relax and unwind. Experiences that bring fuller, healthier lives.
Designed by our Spa experts and wellness leaders, the goal of our wellness program is to increase natural
endorphins, letting our guests’ natural radiance shine through so that they reap tangible effects in health,
mental well-being and calmness, allowing them to reconnect and recalibrate. Let our experts create
personalized experiences for you though massage, facial, beauty, body or wellness treatments.
HEAVEN IN A HAMMOCK
Inspired by Timucua Indians who wove their
hammocks out of bark and sisal, this therapeutic
and comforting treatment can truly be described
as heavenly. The combined benefits of gentlerocking
and the feeling of “zero-gravity” echo the
movement of the tides.
OCEAN HEALING
Summoning the restorative properties of the
sea, a therapeutic bath stimulates circulation in
preparation for a vigorous sea salt exfoliation. Soft,
glowing, youthful skin is revealed for the final
element – a warm salt stone massage that instills
deep relaxation.
STRENGTH YOGIC STRETCHING
Known as Yin yoga, experience the benefits of
breathing, stretching and movement. Designed
as the antidote to the distractions and stresses of
modern-day life, yogic stretching is deeply healing,
calming and revitalizing and has been scientifically
shown to result in positive quality of life benefits.
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MEDITATION
CASTLE
Mandala in the moment meditation.
• Gather shells, pieces of drift wood.
• Using your hands, draw a large circle in the sand, building a mound in the center.
The summit represents your gifts and accomplishments in life.
• Create ridges (as many as you like) from the mound connecting to the outer circle.
The sandy spokes represent various life paths, decisions made and the profound
nature of life. Mark each path with shells to commemorate important milestones
and memories.
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• Buddhist tradition calls for the return of the mandala to the universe. You may also
leave it to inspire others on their journey.

MINDFUL MEDITATION:
ENHANCE THE QUALITY
OF YOUR LIFE FOREVER
Picture a person doing yoga and the first image that comes to mind might
be a seated pose, a sukhasana. It happens to be the same pose you think of
when you picture someone meditating.
Now forget either of those. Yoga nidra is completely different. Unlike
traditional yoga, this practice is stationary, lying on your back and following
guided instructions that focus on breathing and engaging different parts of
the body. The goal of yoga nidra is to achieve a state of non-sleep deep rest,
a transitional space between being awake and sleeping that lowers stress,
reduces anxiety, eases pain, relieves insomnia and improves overall health.
Upon reaching this state of conscious waking sleep, many practitioners have
professed the ability to explore diffcult life problems and coming away from
the experience feeling refreshed, alert and enlightened as if waking up from
a night’s sleep without having slept.
Working in partnership with the Spa are accredited Amrit yoga nidra
experts Liam and Radha Gillen, and Martha McDowell, who have developed
mindful meditation experiences that will leave you feeling better than when
you arrived.
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RETAIL

NAILAH NASH
When Cesar Ritz opened his hotel on Place Vendome in
Paris, he lined the hallways with vitrines, displaying exquisite
items that he felt his impeccable guests (including Coco
Chanel) could not suffer through life without. Prior to his
innovation, shops in a hotel were unthinkable, along with
bathrooms and showers in each room.
Emulating Mr. Ritz’s retail innovation is Nailah Nash,
Director of Retail at The Ritz-Carlton, Amelia Island.
Most guests of the resort never meet Ms. Nash, but they’ll
see her glamorous touches and sparkling style everywhere.
Responsible for buying and merchandising the shops and
boutiques, Nailah brings a true luxury experience that
transcends the geographic barriers of our little island.
A true renaissance woman, Ms. Nash’s encyclopedic
knowledge of art, design and culture combined with the
gift of anticipating styles and trends means that guests can
find items here that they can’t find anywhere else. From
curated personal shopping, fragrance to fine jewelry,
resort fashions and home decor, her relationships with
artists and designers have brought some of the most indemand
luxury brands to our shores. If there’s anything
she can’t find, you probably wouldn’t miss it.
Fashion:
The International Language
Part of Ms. Nash’s responsibilities include
curating personal shopping experiences and afterhours
designer events in our boutiques. “Our
guests are all stylish. They know what they want,
whether it’s a look or a favorite designer but what
they don’t have is time. I’m here to show them the
best of what’s out there and darling, we have the
best of everything,” enthuses Ms. Nash who doesn’t
consider herself just a buyer. “I’m like an architect.
We’re building looks from the ground up.” Everyday
there was a runway! I don’t want to date myself, but
how could you not love the fashions on Dynasty?
When you’re wearing things that are special, you
feel different, even more beautiful. You glow.”
The Luxe Shops
Securing the only free-standing Lilly Pulitzer
and Southern Tide stores in northern Florida for
The Ritz-Carlton, Amelia Island was a feather
in her hat but the shops aren’t just for women’s
resort wear – Limited edition shirts from Robert
Graham, exclusive fragrances from Creed,
eyewear by Gucci and Fendi and luxury goods
for children are all part of the mix. The shops
even carry luxe home decor so you can bring the
resort experience home. There’s also a new online
Ritz-Carlton concept, The Luxe Shops that stocks
items such as the resort’s signature fragrance,
Votivo 52 and collaborations with well-chosen
creators that include specially commissioned
plushes for kids, collectibles and jewelry.
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AHEAD OF THE CURVE
NAUTICAL NEUTRALS
Classic and rich nautical neutrals pair so
elegantly with bright and rich jewel tones. This
combination gives an effortlessly stylish look,
appropriate for any occasion.
"THE ELEVATED SNEAKER"
This is not your ordinary athletic sneaker. This
shoe is meant to be a powerful accessory for men
and women. This sneaker can be worn with a
beautiful tiered dress, your favorite pair of luxe
denim or a suit. This luxury shoe is a power player.
Relaxed yet refined and comfort is key. This look is
a win-win and the definition of "resort chic"!
PRE-OWNED LUXURY
Pre-owned luxury is still red hot! From luxury
watches, shoes to handbags. Circular fashion
stems from the sustainability focus of the fashion
industry. This focus keep luxury goods in a
rotation and gives owners an opportunity to keep
their collections fresh and curated to their tastes.
Whether it is picking up a rare vintage find or
finally owning a "dream bag" pre-owned luxury is
a trend that is here to stay.
KAFTANS
Effortless, chic, glamorous. This is the look that
every woman wants at the beach. The pinnacle
of comfort paired with a sophisticated silhouette
kaftans in gorgeous colors and beautiful textures
and fabrics are always a on trend.
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Lilly Saves the Day
If a bride has a jewelry snafu or a gentleman
is inspired to propose while here, Nailah
knows how to be of service. “Usually, people
have things planned way in advance, but
sometimes the special day comes and well,
life happens,” recalling an instance where the
wedding dress was sent to Jacksonville, North
Carolina instead of Florida. “It was a gorgeous
wedding, and the bride was beautiful with
everyone in Lilly Pulitzer. The groom and his
men changed their plan and added a matching
splash of Lilly color.” With her fabulous sense
of style, Nailah adds a dash of effortless
glamour to each and every day at The Luxe
Shops of The Ritz-Carlton, Amelia Island.
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DOWNTOWN
FERNANDINA:
WHERE ALL THE SMILES ARE BRIGHT
Standing on the corner of 3rd and Centre – the heart of Fernandina, you can see the world go by.
Everyone seems happy to be on this street. Whether coming out of a shop where they bought novelty
t-shirt for cousin Billy in Atlanta, a charming gold necklace in the shape of Amelia Island from a jewelry
store or a decadently sweet piece of homemade turtle fudge from Fantastic Fudge, every single person
seems genuinely happy to be walking downtown Fernandina.
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