The Plantation on Crystal River recently named Jack Spiess as executive chef of the 196-room resort.

Chef Spiess will direct daily culinary operations at the resort’s signature West 82 Bar & Grill and outlets, and oversee food and beverage offerings for the Plantation’s 12,000 square feet of function space for meetings, corporate parties, local catering events and special occasions. 

“Chef Speiss’ love of classical technique, modern presentations and seasonal ingredients are a perfect combination for the culinary offerings here at Plantation on Crystal River,” said Michael Mancke, general manager, Plantation on Crystal River. “We are excited that Jack has taken the helm and look forward to seeing his creativity flourish in the kitchen.”

Speiss has worked as the sous chef of the Plantation on Crystal River since 2016. Prior to joining the Plantation, Speiss worked as executive chef of the iconic Le Pichet in Seattle’s Pike Place Market. He also worked for seven years for the James Beard award-winning Tom Douglas Restaurant Group, also in Seattle. Chef Speiss also honed his craft at Murasaki in Michigan and Handke’s Cuisine ad Spagio, both in Ohio. A native of Michigan, Speiss now resides in Crystal River, Fla.

The eco-friendly Plantation on Crystal River is surrounded by the natural springs of King’s Bay and more than 25,000 surface acres of lakes and rivers as well as wildlife refuges and state parks. On-site, the plantation features a full-service marina, 12,000 square feet of meeting and event space, 18-hole golf course, nine-hole executive course and Aveda spa.