​Chef Alice Weingarten 

Chef Weingarten started her culinary odyssey at fifteen-and-a-half washing dishes at the Picnic Basket in New Hope, Pennsylvania.  She grew up in a home where her mother always kept a two-pound tin of Beluga in the fridge.  At 17, Gourmet Magazine ran her fabulous Carrot Cake recipe and then it was off to Hyde Park, New York for formal training at the venerable Culinary Institute of America.  After three years there, she left for a three-month internship and found herself in Key West. 

When one hears the names Claire, The Port of Call and Pancho & Lefty’s, hours of great food, laughs, and witty conversation come to mind.  Alice, as it happens, worked for all of them and, suffice it to say, she’s seen a fair piece of Key West life.  Chef Weingarten also ran Tastefully Yours, her own catering company, and Joss, a Chinese Restaurant on Fire Island and a national brand of gourmet frozen food.

Chef Weingarten opened her first restaurant in Key West in August of 1996 – Alice’s on Duval - which quickly became a notable success. Building limitations helped her make the decision to close the highly successful Alice’s on Duval and move to a larger location across the street in the famous La Te Da guest house in September 1999. The lush, tropical, poolside dining room is a perfect complement to her cuisine.

Among her accolades, Alice has been chosen as one of three Chefs from Key West to prepare dinner at the prestigious James Beard Foundation in July 2000.  In addition, Alice was awarded the distinction of being the Chef of the Month for August 1999 and of being one of the very elite top ten Chefs in South Florida 1999 by South Florida Gourmet. In 2001, Chef Weingarten was also named as one of the top Seven Hotel Chef’s in South Florida.  The guest house is often full of “foodies” who travel to Key West just to dine in her restaurant. 

Alice has a personal philosophy about food that decrees that it should be – among other things – comforting.  Her cuisine itself bespeaks her other beliefs that it should be delicious, beautiful to look at, and composed of a variety of flavors and textures.  In Bon Appetite Magazine, Alice’s food is described as a fun “New World Fusion Confusion” of whimsical Asian, Mediterranean and Caribbean creations with her mother’s meat loaf thrown in for good measure.  Chef Weingarten’s Alice’s at Key West restaurant has become, as its motto states, “The Place Where Fabulous Food and Fun Times Meet”

Alice has now taken all her experience and put it into a new career. She takes all the food knowledge and pairs it with wine and join the team of Transatlantic Wine and Spirits the fine wine division of Southern Wine and Spirits as a Wine consultant.