La Concha Key West Opens 430 Duval, Hires Exec Chef

NguyenKEY WEST, Fla.—La Concha Key West has opened a new restaurant in its grand lobby called 430 Duval that offers island-inspired small plates and fresh local seafood accented with bold Caribbean spices.

Executive Chef Andrew Nguyen leads the culinary vision of 430 Duval. A veteran in the Key West market, Nguyen oversees all food and beverage operations of the sophisticated new space in addition to in-room and poolside dining.

“Chef Andrew’s accomplished background paired with his energetic passion aligns well with the direction of our new restaurant,” says Michael Weber, general manager of La Concha Key West. “We’re excited to have him on board as he elevates the island dining scene.”


Growing up in Saigon, Vietnam, Nguyen credits his passion for the culinary arts to the talented chefs in his family, where he developed his cooking skills and love for the industry before coming to the United States to pursue his craft. After attending the Culinary Institute of America in Hyde Park, N.Y., Nguyen went on to gain valuable experience training under some of the most accomplished chefs in the northeast.

After improving his technique for American cuisine at Circa and traditional Creole fare at Magnolia Café in Philadelphia, Nguyen ventured to New York City, where he acted as sous chef and executive chef for a number of recognizable establishments including Chez Jacqueline, Osaka, Rhone, AZ, and Panache. With a dynamic portfolio that includes French Provencal, traditional Japanese, Indochine, Pacific Rim, and French Bistro cuisine, Nguyen and his wife relocated to Key West with a wealth of knowledge and worldly influence. During his eight-year career as executive chef at Square One Restaurant, Nguyen was responsible for menu planning, staff training, food and labor control, and catering services.

The seasoned chef brings an enthusiastic approach to his new position as executive chef at 430 Duval. “Key West offers an eclectic mix of entertainment, and we’re excited to bring a new culinary experience to the scene,” Nguyen says. “We have a progressive menu with tropical touches for a casual and hip dining adventure.”

Menu highlights include Caribbean spiced Key West pink shrimp, orange blossom honey glazed Florida spiny lobster tostones, Cuban espresso dusted Black Angus beef tenderloin, and cumin citrus rubbed heritage pork chop. Cocktails include fresh fruit infused mojitos, a variety of martinis, and spirited libations.

The restaurant’s contemporary décor is dotted with nautical accents, while neutral furnishings with contrasting textures create a calming and romantic atmosphere.

La Concha Key West—part of the Duval Collection—also offers a new wine bar, Wine-O, a rooftop spa, and outdoor pool.

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