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A graduate of the International College of Hotel Restaurant Administration in Lebouvret, Switzerland, Chef Phillip Krajeck brings a wealth of experience to the table at Fish Out of Water. His culinary experience includes an apprenticeship with Zermatterhof (a renowned hotel in Zermatt, Switzerland) and he also worked with and studied under Joel Antunes, a well-known French chef and the owner of Joel, a popular brasserie in Atlanta, Georgia.

Chef Krajeck lives up to the challenge of the prestigious Fish Out of Water restaurant, located beachfront at the lovely Watercolor Inn. It is a glamorous scene overlooking the emerald waters of the Gulf of Mexico and Phillip makes the most of it with his virtuoso cuisine and distinctive wine list. The freshest local fish and fine meats, combined with an eclectic approach to preparations and service, translates into dishes unlike anything else offered in this area.

Fish Out of Water has earned a number of distinctions for excellence. The restaurant was named among the top eight most romantic restaurants in the world by Delta Sky magazine, received a Golden Spoon Award from Florida Trend magazine, and also Best of Award of Excellence by Wine Spectator magazine.

Recipes:
Spring Onion Cappelletti, Balsamic Sabayon and Rosemary Ice Cream