Appointments & Promotions

Hotel Key West at Stock Island Marina Appoints Ryan Fredstrom as Executive Chef

Talented young chef brings an innovative edge to Stock Island's newest hotel and restaurants

KEY WEST, FL. January 10, 2017 ó Ryan Fredstrom has been named Executive Chef to oversee two of Stock Islandís upcoming restaurant openings as well as the food & beverage operations for Hotel Key West. Pending the propertyís highly anticipated arrival in early 2017, the seasoned culinary professional is gearing up to launch the areaís newest food & beverage outlets, Mattís Stock Island Kitchen & Bar and Salty Oyster Dockside Bar & Grill.

As Executive Chef at Hotel Key West, Fredstrom will be responsible for overseeing daily F&B operations, menu conceptualization, managing back-of-house operations, and implementing new culinary programming and seafood-driven F&B concepts. In his new role, Fredstrom is tasked with creating engaging dining experiences that showcase Key Westís local roots and Stock Islandís iconic boatyard heritage.

Chef Fredstrom brings a wealth of industry experience, having worked his way up the ranks from line cook to executive chef. Over the past decade, heís honed his skills at renowned hotels and restaurants across the United States, including award-winning restaurants Bourbon Steak at the Four Seasons Washington D.C. and Yardbird Southern Table & Bar in Miami Beach.

Throughout the course of his career, Fredstrom has mastered a plethora of international cuisines including Italian, Southern and Asian-Fusion, with a focus on seafood-driven specialties. Most recently, he served as executive chef at Angelinaís Ristorante in Bonita Springs, FL, where he implemented a monthly wine dinner featuring specially crafted menus with wine pairings, while overseeing employee management and training, menu planning, and budgeting, in addition to ensuring overall food quality and customer satisfaction.

ďI'm thrilled to join the incredibly talented, progressive team thatís transforming Stock Island with their visionary plans for Hotel Key West at Stock Island Marina,Ē said Fredstrom. ďAnd personally, as a fisherman myself, Iím most excited about the ocean full of fresh ingredients right outside our back door. Itís a chefís dream to have such access and inspiration just steps away."

Slated to open in early 2017, Hotel Key West along with Mattís Stock Island Kitchen & Bar and Salty Oyster Dockside Bar & Grill, are nearing the completion of their construction at Stock Island Marina Village. The hotelís arrival will launch the transformation of the former shrimp boatyard and fishing village into a chic and contemporary destination, offering the largest deep water marina in the Florida Keys, direct ocean access, and an emerging retail and restaurant district.

Stock Island has begun to experience a gentrification that will elevate the standard of accommodations in Key West, attracting a new generation of discerning travelers seeking a stylish and upscale experience in the coveted vacation destination.


Uniquely situated between the mangroves lining Shrimp Road and the new state-of-the-art 220-slip Stock Island Marina, the 100-room Hotel Key West will feature architecture and design styles that pay homage to the industrial history of the first of Key Westís seven islands and its long tradition of working boatyards, fishing fleets and marinas. In addition to water views and a private terrace from every guest room, the property will feature a lush outdoor pool area with private cabanas, a bar & grill overlooking the marina, a ďboat to tableĒ seafood-driven restaurant and eco tours ranging from paddle boarding and kayaking to diving and fishing. For more information, visit

Coming Up In The April Online Hotel Business Review

Feature Focus
Guest Service: The Personalized Experience
In the not-too-distant future, when guests arrive at a hotel, they will check themselves in using a kiosk in the lobby, by- passing a stop at the front desk. When they call room service to order food, it will be from a hotel mobile tablet, practically eliminating any contact with friendly service people. Though these inevitable developments will likely result in delivered to their door by a robot. When they visit a restaurant, their orders will be placed and the bill will be paid some staff reduction, there is a silver lining Ė all the remaining hotel staff can be laser-focused on providing guests with the best possible service available. And for most guests, that means being the beneficiary of a personalized experience from the hotel. According to a recent Yahoo survey, 78 percent of hotel guests expressed a desire for some kind of personalization. They are seeking services that not only make them feel welcomed, but valued, and cause them to feel good about themselves. Hotels must strive to establish an emotional bond with their guests, the kind of bond that creates guest loyalty and brings them back time and again. But providing personalized service is more than knowing your guests by name. Itís leaving a bottle of wine in the room of a couple celebrating their anniversary, or knowing which guest enjoys having a fresh cup of coffee brought to their room as part of a wake-up call. Itís the small, thoughtful, personal gestures that matter most and produce the greatest effect. The April issue of the Hotel Business Review will document what some leading hotels are doing to cultivate and manage guest satisfaction in their operations.