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SOMEThING NEW TO CRAVE

professional craft
genuine community

 
 

Cuvée is quality. It is precision. It is passion and dedication, manifest. It is a cultivated expression of creativity, cuisine, and community.

Opening in spring 2017, the new Cuvée Kitchen + Wine Bar will feature a seasonal menu, focusing on local seafood, farm fresh ingredients and premium cuts, backed by a beverage program highlighting craft cocktails, a wide-range wine list.

For Destin’s entrepreneurial icon Tim Creehan, it has been a legacy of almost a decade in the making. And now, the time has come to pass the torch on to the next generation of culinary auteurs, Christopher Ruyan and Tyler Jarvis. A new chapter begins.


 

CONTACT

850-460-2909
cuveekitcheninfo@gmail.com

LOCATION

36120 Emerald Coast Parkway,
Destin, Florida 32541

HOURS

coming soon

 
 
 

ON the menu

 
sushi cuvee
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THE TEAM

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Allen Teuton

EXECUTIVE CHEF

Allen Teuton began just a stone’s throw down the coast at the Culinary Arts and Science Program at Gulf Coast State College, in Panama City, Florida.  During that time, he interned under the tutelage of one of Atlanta’s most well-known chefs and urban legends, Chef Paul Albrecht of Buckhead Life Group. Read more...

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Daniel Peters

EXECUTIVE SOUS CHEF

Born and raised right here in Destin, Daniel Peters has had his heart set on elevating our local dining experience along the Gulf Coast since the inception of his career in the kitchen. That journey started with Chan’s Wine World at their original Destin location, as Daniel honed the basics of knife skills and an appreciation for fine foods and wines. In 2011, he then moved to Napa County, California, to expand his knowledge and refine his skills under some of the most renowned chefs in the country. Read more..

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Zach Bingham

GENERAL MANAGER | BEVERAGE DIRECTOR

A product of myriad environments, Zach Bingham is no stranger to the adventures and the challenges of the hospitality industry. He started working in restaurants as a Service Assistant and barback at the age of fifteen, doubling as a preparatory cook, dishwasher, and maintenance staff member. He quickly developed a keen eye and a perpetual curiosity for ways to better shape the companies he worked for, as well as the team of employees around him. His introduction to fine wines and hand-crafted cuisines began at CRUSH Wine Bar in Seaside, Florida, where weekly wine seminars continued to stoke the fires of inquisition and eagerness to provide exceptional customer service and quality products. Read more..

 

Join the team

We are currently hiring for all front and back-of-house positions.


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