If you’re headed to Islamorada, we invite you to meet a rather familiar face in town. Chef Amy Mixon is the legend, the myth and the master behind the delectable cuisine at Islander Resort. Under her helm - the truth is that there are no bad options throughout the property.
With nearly 30 years in the industry and a degree-backed career spanning Amelia Island, the W Atlanta Downtown and a golf resort in Jacksonville, Mixon eventually took a detour into healthcare and nonprofit work, helping elevate an end-of-life facility into a luxury operation. When the emotional weight became too much, she went looking for something different. Within ten minutes of applying to the Islander, HR called and sealed the deal.
Currently, she oversees the culinary side of the entire Islander Resort while happily jumping into the front of house whenever needed.
Name: Amy Mixon
Nickname: Chef, but people probably call me things behind my back. That’s not a nickname, though!
Owner at: I’m the Executive Chef of Islander Resort, overseeing the entire resort. I dabble in all of the other areas, too. I’ll help in the front of the house if needed, for example. Leadership helps with everything.
Why Islamorada? I was bored. I was working in healthcare and nonprofit, and I elevated it into a luxury healthcare facility. It was for end of life, and it weighed heavily on my heart. I knew I wanted a different role, and within 10 minutes, the Director of HR scheduled an interview. It was a long and rigorous process, and that was for the Executive Chef position. Joy and I—she’s the GM—were hired the very same day.
I’ve been in the industry with a degree for 23 years, but I’ve been in the space for 30 years. I worked in Amelia Island and at the W Atlanta Downtown, and in Jacksonville, I was the Executive Chef at a golf resort. And now, here!
Childhood leftover memory: My grandma. I would cook with her, and she would make spaghetti sauce and add leftover tomatoes. She told me that once tomatoes were left for a day, they would be at their best. From the day before was always the best way—from the day before to the day ahead. I still use her bowl for salads and her sauce pot!
Favorite restaurant to take leftovers home from: I don’t really have a favorite restaurant locally, so it’s my own kitchen. Drift would be my favorite. The lobster pasta is just amazing, and it’s fresh from local purveyors. It’s fresh Florida lobster with a microflower. It looks Michelin-starred, and the flavors are on point.
My last meal would be: Hmm... I would say my mom’s homemade ravioli. The dough is made with all-purpose flour, EVOO and egg. It’s insane—she makes 150 in less than an hour! There’s a hint of ricotta, nutmeg and spinach. The smell and aroma are phenomenal.
If it were a restaurant, it would be Steak on a Stone in Hamburg, Germany. My husband and I went there way back when, and we still can’t forget it. An ostrich loin...
If you were a guest in your own restaurant, what would you order? I would eat the tuna poke stack with soy truffle and red spicy bukami. For the salad, the crab citrus, and then the Wagyu steak cooked medium rare with a side of broccolini. And the white chocolate gelato!
What music is playing in your kitchen? At home, I listen to Alexa’s choice, which starts off with Marshmello and a country song. But in my head, there’s always music playing.
What do you wear at home in the kitchen? Usually my work clothes, but I take off my black chef coat. My hair is tied back. My refrigerator is labeled and neat, and it totally resembles the walk-in cooler at work.
Favorite thing about the Miami restaurant scene: Nope.
Least favorite thing about the Miami restaurant scene:
After work, I drink (alcoholic/non-alcoholic): I drink sparkling water at home. I pound it like an alcoholic! Pellegrino or Perrier. I don’t have time to drink, and I am a control freak, so it’s not for me.
What would people be most surprised to know about you? I am a second-degree black belt! And I have a motorcycle license.
Kitchen tool you swear by: Other than my knife? My knife is the best. It’s the cheapest but stays the sharpest. It’s called a Mercer. And my mandoline.
Most overrated culinary trend: I would say the word “essence.”
Thoughts on MSG: I don’t think it should be in food anymore. Period.
Favorite thing to cook at home: Anything quick and effective, so ramen noodles are ideal, with a soy-boiled egg, scallions, soy and cilantro.
If you weren’t a chef, what would you be doing? Artist relations and international logistics.
What advice would you give aspiring chefs? Make sure this is what you want, because you have to love it to be in it.
What’s your #1 guest-order pet peeve? Well done!
Favorite city to visit for food: I’ll say a continent, and that’s Europe!