The St. Regis Longboat Key Resort is pleased to announce the appointment of Troman Felizmenio as Executive Pastry Chef. In this role, Chef Felizmenio will oversee the resort’s pastry program across its dining venues.
At the resort, Chef Felizmenio plans to launch a new dessert line anchored by a signature creation that draws on the history and flavors of the island – particularly Florida citrus – reinterpreted through a modern fine-dining lens. His broader program will emphasize seasonal, locally sourced ingredients and a reconstructed approach to familiar classics, reimagining them in artistic plated forms through techniques including espuma, liquid nitrogen, and sous vide.
Chef Felizmenio brings over 20 years of luxury hospitality experience, with previous roles at Waldorf Astoria, The Ritz-Carlton, Conrad Hilton, and Marriott Autograph Collection. A decorated competitor, he is a two-time Silver Medalist at both the 2024 IKA Culinary Olympics and the 2022 Culinary World Cup, and a longstanding member of the U.S. National Culinary Team. His international training includes advances programs at Valrhona Internation and Le Cordon Bleu in Japan and France, developing a technical foundation that spans classical European tradition and contemporary Asian influence.
“We are thrilled to welcome Chef Felizmenio to The St. Regis Longboat Key Resort,” said Alberto Taboada, Executive Chef. “His depth of technique, competitive pedigree, and genuine creativity will bring a compelling new chapter to our pastry program and to the overall dining experience.”
Chef Felizmenio added, “I’ve long admired this property for its commitment to exceptional service and guest experience. I’m excited to build a pastry program here that feels rooted in this place – one that surprises guests and leaves a lasting final impression.”
