St. Pete-based chef is a James Beard Award semifinalist

Lee Wolen, pictured right, is a semi-finalist for a James Bear Award. He's the chef behind the new Elliot Aster restaurant which will premier at the Vinoy Hotel. Photo via Lee Wolen (IG).

The James Beard Award Foundation, which recognizes excellence in the culinary arts, recently released its list of semi-finalists. St. Pete-based Chef Lee Wolen has been nominated as a semi-finalist for the prestigious Outstanding Chef award. The final nominees will be announced on April 2, and the winners will be announced in June.

While Chef Wolen is known for his work in the Chicago culinary scene, he’s returned to the Sunshine State for an exciting new venture. Chef Wolen, along with Michelin-starred restauranteurs Boka Restaurant Group and The Vinoy Resort and Golf club, have partnered on a new restaurant, Elliott Aster, which will soon debut at The Vinoy Hotel (501 5th Ave NE).

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“I am truly honored to be opening a restaurant in St. Pete, a place that holds a special place in my heart,” says Chef Lee Wolen. “Having stayed at The Vinoy with my family and experiencing its rich history and charm, it feels like the perfect setting to create something truly special. I can’t wait to bring our culinary vision to life in such an iconic destination.”

various foods arranged on a plate, pictured left. A bun being drizzled with sauce by a spoon, pictured right.
Sneak preview of Elliot Aster’s decadent delights. Photo courtesy of Boka Restaurant Group.

A first-of-its-kind dining experience at The Vinoy Resort

Chef Wolen’s Outstanding Chef nomination inspires our excitement for Elliott Aster’s debut. Elliott Aster promises to be a vibrant addition to St. Petersburg’s culinary landscape. The restaurant will offer refined dinners in an elegant dining room, with aperitivos and cocktails available on the waterfront patio. Chef Wolen’s sophisticated menu will feature carefully sourced ingredients, offering options like 45-day dry-aged prime bone-in ribeye, decadent pastas such as King Crab Tagliatelle, and seafood dishes like whole roasted blue prawns “Fra Diavolo.”

Lighter fare will include prime tenderloin beef carpaccio and an endive salad with baby beets, Florida citrus, and lemon poppyseed vinaigrette. At the heart of the dining room, an antipasti bar will serve freshly prepared Italian meats, whipped ricotta, marinated peppers, and more.

“Elliott Aster will bring a first-of-its-kind dining experience to both our resort and the downtown St. Petersburg community,” said Vanessa Williams, general manager of The Vinoy Resort and Golf Club. “Boka Restaurant Group’s vision and Chef Wolen’s remarkable talent perfectly complement our dedication to exceptional hospitality. We look forward to offering both locals and visitors something truly special.”

sauce and olives in little cups on a larger plate.
Photo courtesy of Boka Restaurant Group.

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