Eduardo Ruberte, Executive Chef, The Reach Resort Key West
Executive Chef Eduardo Ruberte, describes The Reach Resort Key West’s signature Four Marlins Salad as a culinary tribute to the island’s tropical climate.
“The flavors in this dish are bright, fresh, and tangy, with a perfect balance between sweet and savory,” he says. “The citrus vinaigrette adds a tropical burst, while the tomatoes and oranges provide a natural sweetness. We’re spoiled with our Key West pink shrimp, famed for their sweet and tender flavor with a bold pink color. The goat cheese brings a creamy earthiness, and the toasted pepitas give a satisfying crunch.”
Club + Resort Chef (C+R): What was the inspiration behind this dish?
Eduardo Ruberte (ER): The inspiration for the Four Marlins Salad comes from South Florida’s bounty of fresh ingredients as well as the vibrant Key West lifestyle. The salad is a celebration of the Sunshine State, combining flavors of both the land and the sea. The ripened tomatoes and hearts of palm that grow wildly across the Keys, along with citrus—an integral part of Florida’s farming history for over 200 years—serve as the foundation of this dish and are perfectly paired with Key West’s beloved pink shrimp.
C+RC: What makes this a successful dish?
ER: What makes this dish successful is how well the ingredients come together to tell the story of Key West. I’m most proud of how we’ve incorporated simple, fresh ingredients to create something that feels elevated yet approachable and allows Florida’s produce to shine.
C+RC: Do you think other chefs might be inspired by this dish?
ER: I believe other chefs will find inspiration in the way this dish showcases how lovely simple, local ingredients can be when used thoughtfully. The balance of flavors is something any chef can appreciate, and the emphasis on seasonality and locality is a trend that’s only growing in the culinary world. It’s a beautiful reminder that you don’t need complicated techniques to create something truly memorable!
