3800 Ocean

Specialties

Modern oceanfront dining at this restaurant at the Marriott Singer Island Beach Resort and Spa, boasts American regional cuisine using the finest local and seasonal ingredients.

History

Established in 2011.

We call it the «collective kitchen.» For the menus of 3800 Ocean are inspired not only by the local abundance of South Florida’s renowned crops that thrive under a hospitable climate, but by the regional flavors that stir the souls of our collaborative team of chefs. Each chef brings a new insight to the table: the comfort food favorites of New England; the fire and spice of Mexico; the Caribbean traditions of Jamaica; and the ageless classics of Long Island. Our own local abundance of fresh produce and seafood allows us to take the collective kitchen dining concept quite literally. Everything is made from scratch. Every taste evokes an emotional connection to a past culinary memory, or perhaps a future craving.

Meet the Manager

Larry L.

Manager

Larry LaValley credits his Long Island, New York roots, where he fished on the Long Island Sound, grew up on fresh produce from his grandfather’s local farm stand and shared his mother’s passion for the cultural flavors of Naples, Italy. LaValley graduated from The Culinary Institute of America Hyde Park at the top of his class in 2000. During this time he spent his weekends in New York City, learning from the best in the business. After graduation he went to Chambery, France to complete a stagier under Master Chef Jean Michel Bouvier. His return to the states led him to a job with James Beard winner, Mark Militello, for the next seven years as the Executive Chef of his namesake, Mark’s South Beach in Miami.

From there, LaValley honed his culinary skills as the Executive Sous Chef at Regent Bal Harbour and as Culinary Director of Operations for the innovative DMR restaurant group. Now currently, LaValley oversees all operations at 3800 Ocean