About Chef John Harris
Chef John Harris has been the Executive Chef at the Sheraton Sand Key Resort since September of 1989. His culinary creations have continued to enhance the popularity and success of Rusty's Bistro and the Resort throughout the years. In early 2003, Chef John was inducted into The Chaîne des Rôtisseurs, a prestigious international culinary society. He was also named "Chef of the Year" for 2003 by the Suncoast Cooks and Chefs Association, the local chapter of the American Culinary Federation.
Born and raised in Pennsylvania, John made his way to Florida via some of the great ski resorts of Utah. Over a six-year period, Chef John was able to continue his love of skiing while refining the craft of cooking. His formal training came at the hands of Bernhard Gotz, a classically trained well-known German chef, and he has also been privileged to work with some of the great chefs of the world including such notables as Charlie Trotter, Norman Van Aken and Mark Franz.
As an authority on Floribbean (a mix of Floridian and Caribbean) cuisine, Chef John enjoys food with big, bold flavors that utilize fresh, seasonal ingredients from local markets. His culinary background from Utah incorporates a southwestern flair, which complements the flavorful foods of the Caribbean. He and his chef brigade have created a "Cuisine of the Sun" philosophy that is evident in the hotel's various restaurants, particularly in Rusty's Bistro. Many locals frequent the restaurants at the Sand Key Resort to sample Chef John's latest soup creation, something for which the resort is famous.
On a daily basis, Chef applies his years of knowledge into preparing culinary delights for resort guests. Whether for a beach party for 1,000, or an intimate dining experience in the award winning Rusty's Bistro, Chef John will see to it that your dining experience at the Sheraton Sand Key Resort is a memorable occasion.
The Critics are Raving!
"John Harris and his chefs strut surprising stuff at Rusty's Bistro. They make hash of smoked salmon and sweet potatoes and top it with caviar, pair foie gras with blackberries. Kitchen skills more than fancy ingredients, put sass in the sauces" - Chris Sherman
St. Petersburg Times 2004<
"While tourists go for the buffet, we know - or should - that the unsung chefs here crank out the most creative seasonal fare on the beaches. Sea Bass is done up with fennel and lentils and Filet Mignon gets a silky corn sauce. Do nibble around the edges; the house pates, soufflés and martinis all have a distinct style of John Harris and team." Voted the "Best Reason for Locals to Eat in a Hotel" - Chris Sherman
St. Petersburg Times 2003
"Chef John Harris brings to the table a palate rich in world cuisines, mixing tastes and textures from Florida, France, the Caribbean, the Southwest and the Pacific Rim." - Kurt Loft
Tampa Tribune 2002
" . . .like you're walking through an Asian herb garden after the rain . . . This is truly a chef-driven restaurant, where professional seek out and present good ingredients and fresh ideas because they taste good" - Chris Sherman
St. Petersburg Times 2002
