Michelin-starred chef Jeremy Ford is launching signature restaurant, Salt + Ash, at Hawks Cay Resort, Florida.

The brand-new concept, Ford’s first in the island chain, serves as the culinary centre piece of the resort, offering farm-to-table and fresh-from-the-sea American cuisine.

Salt + Ash brings Chef Jeremy Ford’s love of foraging and farming to life with a serene seaside design of sandy hues and sea foam greens. Designed by NYC-based Celano Design Studio Co., the 4,000-square-foot space features a modern beach house aesthetic that celebrates the restaurant’s octagonal structure.

Surrounding a striking wood-fire oven, which sits between two white-washed wood arches, are found objects, sculptural pottery, cookbooks, and farm photos that create a personal touch.

Above, a custom mural by AgenCe on white and seafoam green tiles features sketches of fruits and vegetables grown on Ford’s farm. A handcrafted 15-globe capiz shell chandelier and lighted mother of pearl shell arches add warmth, while guests dine indoors beneath exposed white-washed wood beams or outdoors on the 40-seat covered patio. Completing the thoughtful design, each table is set with handcrafted ceramics by Ford’s niece, Bree Cisco.

Emphasising freshness and sustainability, the menu showcases Ford’s innovative approach to coastal cuisine, featuring seafood sourced from nearby waterways and seasonal produce cultivated from Ford’s Farm, chef’s five-and-a-half acre eco-friendly plot in South Miami’s Redlands.

Salt + Ash’s snacks and starters include Truffle Jalapeño Fritters, Cacio e Pepe Puffs and Crunchy Truffle Bravas. The entrées section features Crispy Local Snapper, Steak Frites and Olive Oil Poached Atlantic Swordfish. To complement the meal, Fried Polenta Bites, Whole Charred Cauliflower and Jerk Carrots are signature side dishes.

The Raw Bar program showcases fresh seafood with grand plateaus featuring oysters, Key West shrimp and tuna-coconut ceviche. The wood-fired pizza bar offers creative combinations such as Charred Maitake with king trumpet and oyster mushrooms and Florida Clam & Farm Zucchini with andouille sausage. The dessert menu highlights Ford’s Carrot Cake Tres Leches, a Honeycrisp Apple Tart and a decadent Chocolate Lava Cake.

“Chef Ford brings an authentic taste of Florida’s culinary spirit to the resort,” says Joshua Torai, Hawks Cay Resort’s Managing Director. “His bold take on the Keys’ seasonal flavors add a fresh, exciting dimension to our dining offerings with vibrant dishes that uniquely capture the essence of the Florida Keys.”

“Friends and families have been escaping to Hawks Cay Resort to make unforgettable memories for generations, and food has always been an integral part of how they celebrate being together in this incredible destination,” says Ford. “We’re taking that experience to the next level by connecting guests directly with the flavors of the Keys, from fish caught daily by local fishermen to produce from my own farm.”

Salt + Ash joins the resort’s lineup of food and drink choices such as new breakfast concept The Café, the waterfront Angler & Ale at Hawks Cay Marina and the poolside Pilar Bar and Tiki Grill. The restaurant opening coincides with the resort’s broader property-wide enhancement initiative, which includes refreshed accommodations, new culinary offerings, a marina expansion and spa upgrades.