Dock to Dish™ Launches First Ever Tour Partnership in the United States with Baker’s Cay Resort Key Largo, Curio Collection by Hilton

Program offers guests elevated sustainable fishing and dining adventure

Press Contact | Viviane d’Adesky
Quinn Public Relations
786.269.2061 ext 31 |

KEY LARGO, Fla. – August 22, 2019 Baker’s Cay Resort Key Largo, Curio Collection by Hilton is the first resort in the country to unveil a new Dock to Dish™ local seafood initiative launching this month. The unparalleled program is part of the resort’s ongoing campaign to create unique and exhilarating guest experiences that blend sustainable practices into the property’s ethos of elegance. Nestled into the lush tropical fauna of Key Largo, Baker’s Cay Resort is part of Curio Collection by Hilton’s handpicked ensemble of remarkable and unique hotels.

“The Baker’s Cay team could not be prouder to stand with the passion of Sean Barrett and the entire team at Dock to Dish. Our aspiration is that this experience, a unique tribute to the fundamentals of conservation by lowering carbon emissions and strengthening community, brings exposure to the sustainability efforts in the Florida Keys and beyond,” said Joy Michelle Boyd, general manager, Baker’s Cay Resort Key Largo, Curio Collection by Hilton.

Reflective of the farm to table movement and hyperlocal agricultural philosophy that has gained widespread traction over the past decade, Dock to Dish™ programs are designed to reconnect diners with nearby small-scale fishing communities to enjoy the highest quality hyperlocal seafood in the most sustainable manner. Dock to Dish™ programs exist in various ports around the world partnering with numerous Michelin star chefs. Their operations have been recognized by the United Nations Foundation as “breakthrough innovations” that are putting participants “on a path to healthy, valued and understood oceans.”

“This is a first for all of us and truly marks a significant turning point for the future of sustainable seafood dining. For nearly a decade we have worked to reconnect diners to fishing communities around the world and made great progress, but the Baker’s Cay Dock to Dish™ program enables the actual guests to become the fisher which is something that the vast majority of American travelers have never experienced,” said Sean Barrett, co-founder of Dock to Dish.

The new Dock to Dish™ program at Baker’s Cay Resort takes the historical format of engaging consumers directly with local fishing communities one big step further and invites resort guests to venture out with Captain Casey Scott of Sea Monkey Charters, an experienced fourth generation captain and Florida Keys native. Guests will navigate the surrounding ocean waters, with options to explore the deep water, backcountry or nighttime lobster netting, in pursuit of the most local and abundant catch of the day.

Pairing this rugged and wild outdoor fishing experience with the latest in fine dining, the catch is brought back to the resort and specially prepared by Executive Chef Andy Papson who guides guests through the cooking method used and incorporates fresh herbs picked from the rooftop garden to match their specific tastes. The package pricing starts at $750 for two people depending on the type of fishing excursion and number of guests.

“By manifesting the guests complete experience, beginning with threading the line, to picking the seasonings and rounding out the meal with the perfect wine pairing, we hope that it is the genesis for thoughts beyond their stay and into their daily lives,” said Boyd.

For more information on the Dock to Dish™ program at Baker’s Cay Resort visit

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About Baker’s Kay Resort

Opened in 2019, Baker’s Cay Resort is perfectly situated on a former pineapple plantation with access to one of the most secluded white-sand beaches in the area. Boasting a fresh tropical look, locals and guests alike can enjoy an array of new amenities and programming including 200 nautical-theme suites with unmatched bay vistas, five dining outlets including a beachside tequila and taco hideaway, and 17,000 square-feet of meeting space including a grand lawn and two expansive ballrooms with panoramic views of the sea and sunset. Other outdoor features include a lush, winding nature trail lined with hidden beach retreats, two alluring swimming pools with a waterfall grotto, and boating dock with parking. To learn more about the resort, please visit the website or connect on Facebook, Twitter or Instagram.

About Curio Collection By Hilton

Curio Collection by Hilton is an upper-upscale, global portfolio of more than 70 one-of-a-kind hotels and resorts. Curio Collection properties provide travelers authentic experiences through distinctly local offerings and unexpected amenities tailored to every traveler type, all while providing the benefits of Hilton and its award-winning guest loyalty program Hilton Honors. Read the latest brand and hotel stories at; discover Curio Collection destinations through the eyes of locals with 48-hour itineraries at; determine what kind of traveler you are by taking the curiosity quiz; and connect with Curio Collection on Facebook, Instagram, and Twitter.

About Dock to Dish

sustainable seafood advocates working in teams from ports and harbors across North and Central America. We are collectively committed to making local, traceable, low-impact wild seafood accessible to organized groups of cooperative members through our unique community and restaurant supported fishery programs. Over the past decade we have worked on the coastal frontiers of the local food movement, creating new alternatives to old industrialized seafood supply chains in cities and towns spanning from New York and California to Canada and Costa Rica. Across this broad spectrum, our place-based sourcing initiatives have blazed new trails toward the restoration of transparency and sustainability in ocean-driven cuisine and the wild seafood marketplace at large. Dock to Dish sourcing system draw from the principles and targets set forth in the United Nations Sustainable Development Goal 14 to “conserve and sustainably use the oceans, seas and marine resources for sustainable development,” and introduces a suite of radical new philosophies, ingredients and techniques into the fine dining space. In June of 2017, the United Nations Foundation invited program founders to present the model at opening ceremonies of International World Oceans Week in New York, and identified Dock to Dish™ as a “breakthrough innovation” that is putting participating members “on a path to healthy, valued and understood oceans.”   Here in 2019, Dock to Dish™ programs are now directly reconnecting artisanal fishing communities to leading chefs through unique cooperative programs that are steering inshore fisheries towards a more sustainable future. The programs eliminate any ‘chain of custody’ for wild seafood and bring the travel distance, or “food miles,” for fish down to double- and even single-digits in some cases, generating the smallest carbon footprint of any other sourcing system in their class. Through a partnership with Pelagic Data Systems™ of San Francisco, all new Dock to Dish programs come equipped with the most sophisticated live-tracking technologies for wild seafood that have ever been introduced to small-scale fisheries.