Land and Sea Dining at Ario with Chef Kyle Seethal

Land and Sea Dining at Ario with Chef Kyle Seethal

Born and raised in Johannesburg, South Africa, Chef Kyle Seethal spent the first 20 years of his life surrounded by the warmth of family meals before stepping into the culinary world. “I was born and raised in South Africa for the first 20 years of my life. From there, my culinary journey kicked off,” he says. Today, as Chef de Cuisine at Ario at the JW Marriott Marco Island Beach Resort, Seethal blends the traditions of his upbringing with refined modern cooking to create an experience that celebrates both land and sea.

The Art and Science of Dry Aging

At the heart of Ario’s menu is its signature dry-age program. “So what makes Ario special? We have our own dry-age program. A lot of restaurants in general don't have their own dry-age program. We have a room dedicated to that,” Seethal explains. This carefully controlled environment uses a combination of fans for airflow, “control meats” for added flavor, and a wall of Himalayan salt blocks to draw out moisture.

On average, steaks are aged for 35 days, with some extending to 50 days and occasional specials reaching 60 to 90 days. “The reason we do dry age is to enhance the flavor. You get rid of the moisture and get more of a concentrated ‘beefy’ flavor,” he says. This process isn’t just limited to steak, either. For example, Ario’s also serves duck breast aged for 14 days, which develops a crisp skin and deep, rich taste.

Seethal’s passion for the process is matched by his desire to share it with guests. “When we get the chance, we love to take guests back there and show them the process. It helps not only the guests, but us as chefs to understand the meat a little better. It's a teaching moment.”

Building a Menu from Diverse Roots

Menu planning at Ario begins with listening to the guest. “Firstly, most importantly, we look at what our guests want. We also take a little bit of inspiration from not only myself, but from each and every cook's background,” he says. In a kitchen with a global team, Seethal draws on that diversity. “I'd say each and every person's contribution, their background, their story, we put that into the menu.”

This philosophy shines in dishes like the signature sea scallops. “Our beautiful sea scallops, we pan-sear them, just seasoned with salt. For me, that's one of our more complete dishes,” he says. Served over porcini cream with toasted hazelnuts, seared porcini mushrooms, chive oil, and parmesan air, it’s a reflection of Ario’s commitment to refinement without overcomplication.

A Connection Beyond the Plate

For Seethal, the dining experience is as much about people as it is about food. “My passion is the people I work with. I have a very special team. They inspire me, and they inspire each other. I encourage my team each and every day to create,” he says.

That sense of community traces back to his upbringing. “Growing up in Johannesburg, South Africa, me and my family used to have dinner every night together. We used to be 10 or 15 of us every day, just meeting up for a meal... could be any day of the week. That sense of belonging, that comfort, that nostalgia, I bring a lot of that inspiration to Ario.”

Even in a busy open kitchen, he values the moments of connection with guests. “As stressful and as busy as it gets, those small interactions with guests [are] special to us. We have guests who come here just for the scallops, the steaks, the onion soup...there are certain dishes they come here for because we created that special memory for them.”

Raising the Bar on Florida’s Paradise Coast

Seethal recognizes the immense potential of Florida’s Paradise Coast. “This region's culinary scene is very underrated. There's so many hidden gems here in Naples and Marco Island. There's so much talent. We're bringing chefs from all over the world, and each and every person brings that uniqueness with them, and that creates something special.”

At Ario, that uniqueness is expressed in every detail—from the meticulous rotation of steaks in the dry age room to the weekly market produce featured in the Ario green salad. “Each week, I give a different person a turn to create that salad. I want to pass that opportunity to the next set of cooks,” he says.

Through a blend of tradition, precision, and collaboration, Seethal and his team continue to shape Ario into a place where guests experience familiarity while also being convinced to try something new, too. For a steak and seafood experience unlike any other, ONLY Paradise will do.