Elevating a Marco Island Classic: Chef Sherene Hutchinson on Quinn’s

Elevating a Marco Island Classic: Chef Sherene Hutchinson on Quinn’s

At Quinn’s at the JW Marriott Marco Island Beach Resort, Chef de Cuisine Sherene Hutchinson is honoring a long-standing favorite while ushering in its next phase. “Quinn’s has been around for decades,” she explains. “It was one of the first beach restaurants on Marco Island. It’s a staple within the community”. Her current goal? “We're just trying to change the concept of what the old Quinn's was and bring in some modern ingredients into it,” she explains.

A Journey from Jamaica to Marco Island

“I grew up in Jamaica. I’ve been doing this for about 15 years, transferred from the Grand Cayman Marriott Beach Resort to the JW,” Hutchinson says. “The amount of ingredients you can get in the U.S. versus Grand Cayman, where everything is imported, is not the same.”

Her earliest inspiration came from her grandmother. “The way she approached food was that she could take whatever it was that she found in the fridge, and she would make something amazing with it. And everything was seasoned just right. It would make you want to chew the bone.” She recalls going to the market on Fridays: “Sometimes if I wanted to go with her, I’d have to get up super early just to catch her. And it would be the highlight of my Fridays.”

And, of course, her graphic design background comes into play, too. “I always look at how it's going to taste first, and then I say, ‘How is it going to look?’. I eat with my eyes first.”

Redefining Coastal Cuisine

“My version of coastal is anything from any region that has an ocean, a river, whatever it may be. I just feel like it should be something fresh. I think of fresh when I think about coastal, I think about being able to provide something at its purest and not trying to do too much to it, but trying to keep the flavors and the ingredients the star of everything.”

Her menu draws inspiration from global waters. “I don’t necessarily think about just Florida when it comes to planning the menu. I think about Mediterranean, Spanish, French, everything that I can possibly draw from just to create something that is different and unique to this area.”

Hutchinson’s definition of quality is uncompromising. “None of our fish is ever frozen. We get fresh ingredients in every day…we check every single day. That’s a part of the processes, making sure that we’re keeping on top of the producers.”

A Menu in Transition

“We have not fully changed the menu yet,” she explains. “We’re not trying to be fine dining, we’re trying to be approachable luxury, which is what the JW is. We’re trying to have people come in, enjoy, put your foot in the sand, have a nice cocktail, and enjoy properly made food.”

Standouts include the cured salmon with passion fruit vinaigrette, pickled fennel, beet root puree, and Serrano peppers—“It’s salty, sweet, spicy, everything blended into one”—and the strawberry and fennel salad with arugula, blood orange vinaigrette, cucumbers, and pickled fennel.

An Upgraded Atmosphere

The space has also recently evolved. “We redesigned the bar… it’s now a 360 bar, so you can sit all around the bar. We have added a lot of the tiki elements.” The garden, now available for private parties, was renovated after hurricane damage using natural elements that echo the updated menu.

However, at its heart, the restaurant remains relaxed but still upscale, and "no matter where you're sitting, you still get a view of the ocean."

Cooking with Heart

As for the culinary scene on Florida’s Paradise Coast? Chef Sherene describes it as “very, very advanced. You cannot want for anything in this area. Every single thing you could think of to possibly try is available in this area”.

So, how do you measure success? For Hutchinson, it’s how guests feel after their meal. “Most of the guests we have here come back every single year. Creating something for a guest that makes them feel like they’ve had that memory of something that’s important to them, it makes you feel fulfilled.”

At Quinn’s, that particular feeling comes paired with ocean views, seasonal inspiration, and a chef committed to keeping flavor and quality at the forefront. For a dining experience where coastal influence meets genuine hospitality, ONLY Paradise will do.