Be part of the second annual Helm to Hearth, a one-of-a-kind oceanfront culinary celebration where flavor meets purpose. In partnership with the James Beard Foundation, this unforgettable weekend features seven acclaimed chefs who will showcase their talents through bold, sustainable dishes that honor the bounty of the sea. A portion of proceeds will benefit the Coral Restoration Foundation, promoting sustainable culinary practices and marine conservation.
Weekend Event Highlights:
Friday, April 17th 6:00–8:00 PM — Welcome Reception on the Beach. Mix and mingle with the chefs under the stars, featuring bites by Islamorada Resort Collection’s Executive Chef Charles Trexel.
Saturday, April 18th 6:30–9:30 PM — Seven-Course Dinner at Kindler. Enjoy a collaborative tasting menu with wine pairings, with each course crafted by one of our featured chefs.
Sunday, April 19th — Oceanfront Brunch on Bimini Way. Wrap the weekend with live-action chef stations and signature brunch dishes by all six chefs.
Reserve your spot now before tickets sell out. Join us for a weekend of flavor, connection, and impact. Buy your tickets now and receive 10% off Helm to Hearth Weekend Access with the early bird code "HELM2HEARTH26".
Confirmed Chefs for 2026:
Chef Bryce Bonsack of the Michelin-starred Rocca and Bar Terroir in Tampa, FL
Two-time James Beard Award Semifinalist® Chef Brandon McGlamery of Prato in Winter Park, FL, and Luke’s Kitchen and Bar in Maitland, FL
James Beard Award Finalist Pushkar Marathe of Stage and Ela Curry & Cocktails in Palm Beach Gardens, FL
Executive Chef Charles Trexel of the Islamorada Resort Collection and Three Waters Resort in Islamorada, FL
James Beard Award Nominee Ferrell Alvarez of the Michelin-recognized Rooster and The Till in Tampa, FL
James Beard Award Winner Jason Stanhope of Sullivan's Fish Camp in Charleston, SC
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