Chef John Wolff

Thistle Lodge at Casa Ybel Resort

Preparing the most eclectic cuisine to offer his guests in this unique Gulf- front restaurant is what executive chef John W olff loves about going to work ever y day. “I enjoy the challenge of applying my experience and love of great food in ser ving our guests the ultimate dining experience,” says Wolff. Through his work as a sous chef running the kitchen at some of the area’s best- known and most popular premier resorts and restaurants, Wolff developed his love of creative cooking. This Illinois native is classically trained by some of the countr y’s best chefs and prides himself on making sure that ever y guest at the resort, whether they are here for a lavish private party, to lounge by Coconuts Poolside Bar & Grill or to enjoy a gourmet meal at Thistle Lodge, receives an unequalled culinary experience.

Grilled Octopus Don’t be timid— this delectable delight has been a seasonal favorite of chef John’s guests for years. Four ounces of poached, marinated and grilled octopus are prepared in a court bouillon and then caressed in garlic, citrus olive oil and fresh herbs. The octopus is cut into individual portions and ser ved over roasted fingerling potatoes, garnished with pickled red onion and cucumber, and finished with a Key lime and tequila gastrique.

THISTLE LODGE AT CASA YBEL RESORT, 2255 WEST GULF DRIVE, SANIBEL, 239- 472- 3145, CASAYBELRESORT.COM