Innovative chef at Mar Vista honors tradition — and keeps reinventing it

Mar Vista Dockside Restaurant & Pub at the north end of Longboat Key is an oasis of classic coastal flavors, Old Florida charm, fresh-off-the-boat seafood and serene waterfront views. Under Executive Chef Justin Kurtz’s leadership, it offers something deeper — a true sense of place. Kurtz brings a decade of Ritz-Carlton training to that vision, having honed his craft at Ritz-Carlton properties around the country. 

That foundation in precision, hospitality and consistency shapes every menu he touches. Today, as culinary director for Beachside Hospitality Group, he oversees all three of its time-honored restaurants — Mar Vista, Beach House and Sandbar — creating a cohesive, coastal-driven identity across them. For Kurtz, being an executive chef is never about standing still. It’s about carrying forward a culinary tradition while continually finding fresh ways to reinvent it.

The secrets of Mar Vista’s success include …

Our seafood, first and foremost. We have local grouper and American red snapper delivered fresh several times a week, plus beautiful bay crab and Argentinian red shrimp. And then, there’s our people. We’ve got a loyal staff who have been with us a long time and a loyal customer base that treats Mar Vista like a beloved local secret. (Some folks still say, “Don’t tell anybody where it is!”)

My recipe for coastal cuisine starts with …

Keeping things simple but never boring. I’m all about balance: sweet, salty, spicy, acidic. I love working with different spices and textures, and I always want to play with the palate a little. The goal is to wow people without overcomplicating the dish.

Once I find outstanding ingredients …

I build a dish around harmony. Whether it’s something sweet, spicy or bright with acid, I’m always looking for the right balance. Simplicity doesn’t mean plain; it means intentional.

Photo by Lori Sax

Signature dishes include ...

Our Island Trio is a longtime guest favorite: sautéed fresh corn and zucchini with American red snapper, shrimp and scallops — three seafood stars sharing the spotlight. My jalapeño grouper is another dish I’m especially proud of. We sear the fish, glaze it and finish it in the oven for a beautiful crust, then serve it over quinoa, Brussels sprouts, dried cranberries and toasted almonds. It’s not overly spicy — just balanced, flavorful and uniquely Mar Vista.

Don’t leave Mar Vista without trying …

The tater tots. Everybody will tell you that. And definitely our desserts. We make a whiskey bread pudding and a mango crème brûlée that are the perfect final act to a great seafood meal.

The three restaurants in the world I’d love to visit are…

Roberta’s in New York City, The French Laundry in Napa and Alinea in Chicago.

My top culinary heroes are …

Thomas Keller and Eric Ripert for their classical precision and Marco Pierre White for his old-school intensity. And I’ll always credit the talented chefs I trained with at the Ritz, Thomas Cannell and Ruben Garcia. They shaped the chef I am today.

When I unwind after a long day in the kitchen …

I take the long way home off the island, sit in a bit of traffic, put on some music and relax. By the time I get home, I’m ready to enjoy a glass of wine and call it a night.