Along the sunkissed shores of Palm Beach island, fresh seafood is paired with ocean views at Eau Palm Beach Resort & Spa. Under the direction of Chef Chris Cantrel, the resort’s first head sushi chef, Eau Palm Beach Resort & Spa delivers market-fresh fish artfully presented and sustainably sourced.
Chef Cantrel shares his passion for sushi and creative energy by providing guests with a skillfully designed menu of sushi, sashimi, house and signature rolls, among other items with locally sourced ingredients.
Chef Cantrel has worked in culinary arts for the past 16 years and honed his skills at many fine dining establishments. Originally from Portland, he graduated from Oregon Coast Culinary Institute in the top 1% of his class. Chef Cantrel was first introduced to a wide variety of seafood working in the raw bar of a local seafood restaurant before working his way through the kitchen and up to Chef De Partie. In 2012, Chef Chris left Oregon for a change of scenery to plant Southern roots in Orlando and worked as sous chef at the private Errol Estates Country Club. The position allowed him to grow greatly in freedom and creativity, and he introduced sushi to the menu as a way to grow the clientele.
Chef Cantrel then pivoted to a culinary position at Universal Studios, where he served on the opening team of the renowned destination’s fusion sushi restaurant, Cowfish, working directly under the head sushi chef. In 2020, he moved to Palm Beach County and joined Eau Palm Beach Resort & Spa to help the award-winning resort bolster its sushi offerings.
In his personal time, Chef Cantrel is a connoisseur of movies, an avid pickleball player, hobby aquarist and loves discovering new and obscure foods.
