Discover Playa Largo Resort & Spa, Autograph Collection . Key Largo, Florida
By Bertha Morales
February 2019
When you make a decision to stay at a resort of your choice, you already believe it is going to be a great vacation or weekend getaway, but you confirm whether that will be the case or not, as the days unfold with every waking morning you are there. At Playa Largo Resort & Spa, we knew it would be a fantastic stay as we entered their front doors, we just knew.
Being greeted with a warm welcome and having a smooth check-in process handled with professionalism and care confirmed it for us. We knew then, that the rest of our stay would be just as good or continue getting better.
We were not able to check in right away, as we arrived earlier than the usual check-in time, but any savvy traveler knows that if their hotel had high occupancy the night before their arrival, you must wait for rooms to be checked-out and prepared for the next guest. Having to wait for our rooms to be ready was not a problem – there are plenty of spacious areas to lounge in and enjoy the wait.
After checking into our beautiful, well-appointed rooms, we decided to walk around the resort. Their impressive grounds and spacious areas all offer great lounging and comfort. Their employees greet you with a nod of their head and a warm smile, say good morning or good afternoon and are attentive to your needs before you even think of it yourself.
Activities abound within the resort and nearby, from watersports, to swimming with dolphins, to boating, fishing and much more. There is no opportunity to be bored and if relaxing is what you are looking for, their amazing spa will be the place for you.
Their food and beverage department were amazing, and every outlet offers great dishes, so once I knew I had to do an interview with one of my favorite restaurants in Key Largo, and I have many, I chose an entire resort and Chef Karl Stoehr of Playa Largo Resort & Spa!
Playa Largo Resort & Spa in Key Largo (located on Mile Marker 97.5) is more than just a resort hotel. It is a fabulous playground where you will be able to disconnect from the everyday hustle and bustle. The perfect playground for couples, friends and families. So, stay with your Plus 1, your sidekick, or your entourage. In my opinion, it is a paradise for all to enjoy.
But don’t just take it from me, go find out for yourself!
Playa Largo Resort & Spa
Q: Briefly introduce yourself - Please tell us, who is Karl Stoehr in your own words?
A: I am 37 years old from Pittsburgh Pennsylvania, the City of Champions. I am happily married to my wife Nancy. We have two kids, Liam who is 1 year and 3 months and a 2 year old German shepherd Havoc.
Q: Where did you grow up?
A: I grew up in Pittsburgh Pennsylvania.
Q: When did you know you wanted to be a Chef?
A: I started cooking when I was very young, but it started to turn towards the career path for me when I was a freshman in high school.
Q: What life experiences have influenced you most in your career as a Chef?
A: There are a lot. I started cooking when I was very young, around 5 or so. My great grandparents were from Germany and Italy so I grew up in those kitchens. Everything back then was made from scratch, so this is something I have taken with me throughout my career.
Q: How long have you been working at Playa Largo Resort & Spa?
A: Officially I came on board in December of 2016, but I was here prior to this assisting with the pre-opening.
Q: Where did you work before coming to Playa Largo?
A: Prior to Playa Largo I had the privilege of opening the Marriott Buffalo Harbor Center as the Executive Chef
Q: What inspires you the most about the Florida Keys?
A: I think the combination of the relaxed atmosphere and the fresh seafood speaks for itself.
Q: Please describe for us the differences in recipes or styles of cooking between the food & beverage outlets at Playa Largo.
A: We do have a myriad of influences across the property. There are influences from Latin America and Asia as well as the islands of the Caribbean and the keys themselves. South Florida is a melting pot for all of these cuisines.
Q: What do you like to eat when you’re at home?
A: It all depends on who is cooking. My wife is from Cagayan De Oro in the Philippines so we eat a lot of Filipino dishes like pork adobo, and sinigang. If I am cooking at home I tend to fire up the green egg and BBQ. Grilling is a great way to impart flavors.
Q: What is your favorite food memory?
A: I have two actually. The first is cooking with my great grandmother. I was too young to really help but every time I smell gingersnaps I remember Sunday dinner at her house. Food is powerful in that manner. The second is watching my son a few months ago, devour a Lapu Lapu filet. The fish was all over his face and he wanted more.
Q: What are your favorite dishes from each of the restaurant menus?
A: In Las Olas it has to be the Roccoto Mixto, In Sol it would be our Whole Snapper, LaMarea it would be the Miso Hogfish, and at the Sandbar it is our Local Wahoo Fish Dip.
Q: Which dishes you think guests favor most at La Marea and Sol by the Sea?
A: In Sol it is definitely the Whole Snapper, and in LaMarea its our Herb Crusted Grouper
Q: What are the best guest compliment(s) you have received since you’ve been the Executive Chef at Playa Largo?
A: We recently took care of a family that had come to Playa Largo for a short family vacation. We were able to give them a private dining experience in LaMarea for a Sunday dinner. They had shared with me that there was 4 generations at the table that night and we exceeded all expectations. At the end of the day it is all about the guest.
Q: Where do you get your inspiration when creating a new recipe?
A: Inspiration comes in all shapes and sizes. Recently my family and I had the opportunity to travel to the Phillipines. It was my first time so I ate everything I could. I find myself looking back on the flavors I had experienced and using these in my cooking.
Q: What is your favorite kitchen gadget?
A: Right now I have been getting into a lot of Sous Vide at home. So it has to be my Circulator.
Q: What is the funniest kitchen incident you’ve ever experienced?
A: I was working for Pennsylvania Brewing Company at the time and I had one of my staff on his last day. We asked him to take the trash at the end of the night. Our whole team waited until he was outside on the dock and antiqued him. We had to give him a complete change of cloths and there was so much flour it took almost an hour to clean the dock.
Q: Who in the food industry do you most admire?
A: Anthony Bourdain. He shared with us what food is really about. It bridges the gap between people and their culture.
Q: Which are your favorite herbs or spices to cook with?
A: I am on a shisho leaf kick right now. Its big and loud and full of flavor.
Q: I read you buy from local fishermen and farmers, aside from having your own vegetables and herbs garden here at Playa Largo. Tell us more about this.
A: Focusing on the local products tends to reap a much higher quality product when it comes to food. We can get ingredients in the peak of their seasons and the fisherman and farmers can speak to what is great and when it is available. Also, developing a relationship with the local purveyors is equally as important. They tend to keep your best interests in mind while giving you their best products to showcase. Joe from Key Largo Fisheries for example, will send me pictures of fresh fish as it is coming off the boats. I cannot get much fresher than that.
Q: Which is your favorite wine and specialty cocktail at Las Olas?
A: I am a rum drinker so I have to go with our Florida Nectar. This has one of my favorites with Ron Zacapa 23. Even on its own neat this rum is amazing. As far as the wine I have to go with the Uno Malbec. It has notes of blackberries and vanilla. It is balanced and full bodied.
Q: What do you do for fun?
A: I enjoy spending time with my family and traveling when we can. We just spent 3 weeks visiting family in the Phillipines. We spent time in Siargao island, Samal Island, Cagayan De Oro, and Davao City. I have also been to Curacao, Aruba, Puerto Rico, and Tuscany Italy. Each one has its own food memories.
Q: Where is your favorite place in the world?
A: General Luna in Siargao Island Philippines.
Q: What do you most love about your job?
A: Every day is different. New challenges, new learning experiences. It is ever changing and there is always something to learn.
Q: What does it take for a resort to be part of Marriott’s Autograph Collection?
A: The best part about the Autograph Collection is that every property is unique in its own way “Exactly Like Nothing Else.” We have to stand out down here in the keys as there are resorts everywhere. Its our staff that makes us truly unique. They genuinely care and love being here. They make you feel like you are home. Taking care of our guest is the number one priority here.
Q: What does hospitality mean to you?
A: Hospitality is the relationship that I get to build with each guest interaction I have. It is treating the guest like family and showing a genuine sense of caring when interacting them.
Q: Is there anything else you would like our readers to learn about you and Playa Largo Resort & Spa?
A: Just come for a visit and let our team show you.
Playa Largo Resort & Spa, Autograph Collection
97450 Overseas Highway . Key Largo FL 33037
Tel: 305.853.1001
At Playa Largo Resort & Spa, “the pearl of the Florida Keys where heaven kisses the earth”, we deliver unique, memorable and personal experiences to our guests. As seen in our logo, Starfish have five slender, yet strong arms, and we like to say that each is representative of our different senses: Throughout a stay guests will have an opportunity to encounter and enhance each of their senses in our resort.
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