The St. Regis Bal Harbour family has lost one of its own, chef Scott Thomas Dolbee.
According to the Miami-Dade Medical Examiner, 46-year-old Dolbee died April 15 at 2 p.m. The cause of his death was not listed.
The five-star luxury resort issued the following statement:
“We are saddened by the passing of our friend and colleague, Scott Dolbee. At this time, we are focused on supporting his family and our staff during this difficult time.”
Dolbee was appointed executive chef of the St. Regis Bal Harbour Resort & Residences in October 2014. He oversaw the property's culinary offerings and in-room dining services, including the St. Regis Bar, Atlantico restaurant, and the resort's banquet and catering services.
In his short life, Dolbee amassed about quarter of a century's worth of experience as a chef.
At the tender age of 18, Dolbee began his formal career at the Ritz-Carlton Laguna Niguel. He then worked at some of the finest resorts in the United States and Canada, including La Costa Spa & Resort in Carlsbad, California; Manele Bay Hotel in Lana’I, Hawaii; Wauwinet Inn on Nantucket Island; Sagamore Resort on New York’s Lake George; and Chef Joaquim Splcihel’s Pinot Provence in Costa Mesa, California.
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Before his tenure at the St. Regis Bal Harbour, Dolbee was the executive chef at the Blvd at the Four Seasons in Beverly Hills and at Kitchen 1540 in Del Mar, California.
The St. Regis Bal Harbour hosted a memorial service for staff and friends of Scott last Wednesday, April 20.
In addition, a fundraising page has been set up to collect money for his funeral services in California, where he is survived by his wife and children, through gofundme.com/scottdolbee.
So far, the page, dedicated "in loving memory of Chef Scott Dolbee, who touched so many people with his tremendous talent, experience and passion for the culinary arts," has raised $1,700 of its $7,000 goal.