Inspired by the vibrant hues and decadent flavors of South Florida’s breezy coastal landscape, DUNE by Laurent Tourondel brings Fort Lauderdale an elevated dining experience unlike any other. Helmed by globally-renowned Chef Tourondel—whose unrelenting passion brought forth an award-winning portfolio of restaurants throughout the world—DUNE ushers in a new era of contemporary American cuisine characterized by an emphasis on creativity and innovation. DUNE by Laurent Tourondel in collaboration with NYC’s WeChef Hospitality, is set within the Auberge Residence, where refinement, elegance and oceanfront dining is the order of the day.

MEET The Chefs

Chef Laurent Tourondel

A native of France, Chef Laurent Tourondel, LT, parlayed his love of food at an early age into a four-year program at Saint Vincent Ecolede Cuisine in Montlucon, France, where he earned a certificate d'aptitude professionnelle. He then worked for notable chefs Jacques Maximin at Restaurant Ledoyen in France and at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then moved on tothe three-star Michelin Relais & Chateaux Troisgros’ before taking a post as Executive Chef of Potel & Chabot catering in New York City. He held Executive Chef stints at Palace Court Restaurant at the world-famous Caesar's Palace Hotel & Casino, Las Vegas and the impressive Cello in New York City.

Tourondel is a well-respected visionary in the restaurant industry. He went on to open BLT Steak, a steakhouse concept with locations in New York City, Miami, Atlanta, Charlotte, Hawaii, Hong Kong, Puerto Rico, Scottsdale, Los Angeles, Dallas, White Plains and Washington, D.C. Additionally, he opened BLT Fish New York, where he received 3-star reviews from Frank Bruni in The New York Times and one Michelin Star. Further locations included BLT Prime New York, BLT Burger New York, Vegas, Hong Kong, BLT Market New York, LT Burger in the Harbor and Bryant Park, BLT American Brasserie in Chicago, LT Signature and Arlington Club, Brklyn BereGarden in JFK Airport, LT Signature in Panama, LT Bar & Grill and a Private Club named Seven in Almaty, Kazakhstan.

Bon Appétit magazine named Tourondel Restaurateur of the Year which guaranteed his place among the top in the culinary world. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood (J. Wiley & Sons, 2004), Bistro Laurent Tourondel: New American Bistro Cooking (J. Wiley & Sons, 2007), which earned him a 2008 James Beard Foundation Award nomination and Fresh from the Market: Seasonal Cooking with Laurent Tourondel,(J. Wiley & Sons, 2010).

The current Laurent Tourondel Hospitality (LTH) portfolio includes: L’Amico | The Vine | Scusi Trattoria in Palm Beach | LT Bar & Grillin New Jersey | Sag Pizza | BLT Steak in Charlotte. For more information visit www.laurent-tourondel.com

Chef John Kreidich

A New Yorker, born and raised, ChefJohn Kreidich found his love for cooking through his Italian grandparents. Johnwas constantly in the kitchen with his grandmother or the garden with his grandfather.

Kreidich attended the New YorkInstitute of Technology to study Hotel Management and upon graduation in 2006he moved back to New York City where he spent his time working in various smallrestaurants. Ultimately deciding to further pursue his passion for therestaurant industry, Kreidich moved to Florence, Italy, where he receivedadditional schooling for the culinary arts at Instituto Lorenzo de Medici.  

In 2013, Kreidich relocated to Miami where he began workingunder Chef Andrew Carmellini at the W Hotel’s The Dutch. After 3 years at TheDutch Miami, Kreidich returned to New York to work under Carmellini at hisvarious New York restaurants, including The Dutch New York and Little Park atThe Smyth Hotel. He assisted with the opening of his three restaurants at TheWilliam Vale in Brooklyn, NY. Serving as the Sous Chef, Kreidich oversaw thehotel’s Southern Italian restaurant, Leuca.

In 2017, Kreidich returned to Miami where he opened ChefLaurent Tourondel’s The Alley at The Betsy Hotel as Chef de Cuisine.   Soon after, he opened up another locationnamed “Sag Pizza” in Sag Harbor,NY.  

In 2019, John took the position of Chef de Cuisine atMacchialina in South Beach, Miami, furthering his skills in regional Italiancooking.  Shortly after the pandemic, in2021 Kreidich decided to move out of Miami and join Chef Laurent Tourondel againat his current post as executive chef at Dune by Laurent Tourondel.