Our restaurants promise culinary experiences distinguished by the freshest ingredients and scenic waterfront settings. From oceanfront dining at our poolside restaurant and bar, Splash, to Bristol's Burgers and Portico overlooking the Intracoastal Waterway at Diplomat Landing, dining is a delight to discover and impossible to forget at the Diplomat. 4 hours of Complimentary Parking with any F&B experience on the property.
Executive Chef, The Diplomat Beach Resort
Continually recognized for culinary excellence throughout his career, Chef Christian Rassinoux joined the Diplomat as Executive Chef in 2013. Having showcased his talents at some of the world’s most prestigious hotels, Rassinoux is responsible for leading all food and beverage operations at the 1,000-room resort.
Rassinoux also oversees the culinary strategy for groups and events at the adjacent 209,000-square-foot convention center featuring a 50,000-square-foot unobstructed great hall, four ballrooms and 39 individual meeting rooms.
Rassinoux served as the executive chef of MGM Grand in Las Vegas, the country’s largest hotel, since 2009. Previously he held the same title for over 20 years at various Ritz-Carlton hotels around the world from California to China. The list of his culinary achievements is staggering including Chef of the Year, French Culinary Association in 1986; Chef of the Year, Le Toques Blanche International in 1990; Chevalier in the National Order of Merit by the President of the French Republic in 1994; and a Doctor of Culinary Arts, Honoris Causa, from Johnson & Wales University in 1995.
Rassinoux is also actively involved in the culinary community having served as member of the Conseiller Culinaire for the Chaîne des Rôtisseurs from 1986 to 2007 and was previously President of the French Chefs Association.
Executive Pastry Chef
A native of France, Chef Henry Martignago brings more than 26 years of culinary expertise to Diplomat Resort & Spa. He began his career in France and Switzerland before moving to Arlington, Virginia in 1989. In 1993, he was appointed the Executive Pastry Chef for the Willard InterContinental Hotel in Washington D.C. Henry has also served for the French Embassy as well as The White House. After relocating to Florida in 2002, he was appointed the Executive Pastry Chef of The Peabody Orlando.
Serving as Pastry Chef at the Diplomat since its opening, Chef Martignago has received diplomas from the Certificate Professional Aprentissage (CPA) in Patisserie and Cuisine as well as a renowned hotel school in Versailles. Additionally, he has completed courses in chocolate, sugar and wedding cakes.