Cuvée Kitchen + Wine Bar Introduce Core Executive Management Team

Cuvée Kitchen + Wine Bar Slated to Open Spring 2017

DESTIN, Fla. (March 7, 2017) – From the genre-defining, innovative minds behind the award-winning sister restaurants, Jackacudas Seafood & Sushi and Brotula’s Seafood House & Steamer, 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, social happy hour, and more. Following the announcement of new ownership last month, Cuvée Kitchen + Wine Bar is pleased to introduce their core management team. Executive Chef, Allen Teuton; Executive Sous Chef, Daniel Peters; and General Manager and Beverage Director, Zach Bingham, are working diligently alongside co-owners Tyler Jarvis and Christopher Ruyan towards the restaurant’s opening slated for Spring 2017.

Allen Teuton joins the Cuvée culinary team as the Executive Chef to further his dedicated passion for utilizing fresh seafood in harmony with artistic and humble Southern roots, with a refined taste and style. Chef Teuton began his culinary career in the Culinary Arts and Science Program at Gulf Coast State College, in Panama City, Florida. He has spent well over a decade studying and honing his skills alongside culinary legends of the likes of Atlanta’s Paul Albrecht with Buckhead Life Group, Master Chef Tom Catherall, and Chef Paulo Dorigato’s famed Dolce Italian. With his extensive background and local connections, Cuvée Kitchen + Wine Bar stands poised to once again redefine the standard of culinary excellence both in Destin and along the entire Emerald Coast.

Executive Sous Chef Daniel Peters is yet another Destin local, returning home as something of a culinary prodigal son. He started in the kitchen with Chan’s Wine World at their original Destin location, as he honed the basics of knife skills and an appreciation for fine foods and wines. In 2011, Peters moved to Napa County, California, to expand his implementation of the sumptuous harmony of fresh seafood and locally-sourced ingredients. Chef Peters most recently was privileged to mentor under the guidance of James Beard Award Winning Chef Douglas Keane, and globally-renowned Top Chef contestant Sang Yoon. Daniel comes to Cuvée Kitchen + Wine Bar with a zealous curiosity to work with a new “gulf-to-table” concept with a focus in fine dining and fine wines, extended beyond the nestled comfort of Napa Valley.

A product of myriad environments, General Manager and Beverage Director Zach Bingham  has spent the past decade studying the culture and vision of some of the most highly-regarded and integrated hospitality organizations around the globe. His introduction to fine wines and hand-crafted cuisines began at CRUSH Wine Bar in Seaside, Florida, and in 2013, Bingham was recruited by Tyler Jarvis and Chris Ruyan to open the locals’ favorite, Jackacudas Seafood & Sushi. From there, he moved on to Chicago, where he worked as a Hospitality and Beverage Consultant at ENSO Sushi Bar in Wicker Park. He then joined the team at renowned West Loop casual fine dining restaurant Salero. Under the instruction of award-winning chef Ashlee Aubin -- an Alinea alum -- and Wine Director Christopher Fisher, as well as Beverage Director David Disney, Bingham found new inspiration for the modern age of evocative restaurateuring. Most recently, he joins the Cuvèe team from Iowa City, Iowa, with a renewed sense of vision of hospitality, craft beverages, and executive finesse will compel this new venture into the heart and soul of Destin’s present and future.