What holds menu innovation back? What pushes it forward? Chef Natalie starts with real BOH ingredients and takes taste to unexpected places on the Margaritaville menu. Ready to make more than you thought you could?


Meet Chef Natalie Cohee

Meet Chef Natalie Cohee

Chef Natalie’s career begins in her childhood kitchen, making homemade noodles with her dad. Her fascination with cooking grew into an obsession. It led her across Florida and the Caribbean where she discovered new flavors and reinforced the importance of taste. She’s now developing an innovative menu as the executive chef of Margaritaville Resort in New York City.

"My career has shown me the power one ingredient - in the right hands - can have."


Lava Lava Shrimp

Lava Lava Shrimp

Small shrimp are battered and golden fried for an irresistible crunch. Finished with a drizzle of chili-lime-spiked aioli—so good, guests inevitably ask for more on the side.

Ready to innovate?

We’re more than ready. Our team of chefs has all sorts of fresh ideas for reinventing classic dishes and creating completely new ones.

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