Mindful Eating Tips from our Culinary Team

Chef Andrew Basch, Executive Chef at Innisbrook Resort

Believe it or not, one of our healthier options that still makes you feel like you’re on vacation is the Mediterranean bar pies at Market Salamander Grill. Made with fresh ingredients and our house-made sourdough, they’re both flavorful and satisfying.

At Packard's Steakhouse, you can savor the finest fresh Gulf seafood, carefully selected for its quality and flavor. Each dish is not only delicious but also a healthy choice.

Chef Ryan Fisch, Executive Chef at PGA National Resort

Maintaining a healthy diet on vacation is all about balance. It’s natural to want to try new foods or enjoy a dessert now and then. Allowing yourself to indulge occasionally can actually help curb the urge to overeat when cravings hit. As you dine, take your time and savor each bite mindfully so you can fully enjoy the experience. Another fun approach is to enjoy meals family‑style, sharing dishes with the table so you can taste a little of everything and still leave room for dessert.

Chef Andrew Basch, Executive Chef at Innisbrook Resort

We focus on fresh ingredients and minimally processed foods, from organic cheeses to house-made dressings. Choosing to stay away from processed foods can support your journey toward a healthier lifestyle.

Chef Ryan Fisch, Executive Chef at PGA National Resort

Mindful eating is a powerful way to build a healthier, more intentional relationship with food. Awareness is important paired with balanced nutrition, and tuning into your own body cues.  Over the past two years, I’ve had to adjust my own food choices after becoming dairy‑intolerant. Fortunately, there are so many great substitutions and alternatives available, and I actually enjoy exploring grocery stores and farmers’ markets to discover new options.

Chef Andrew Basch, Executive Chef at Innisbrook Resort

One of my favorite ingredients to work with as a chef is fresh citrus and ginger. Citrus is rich in vitamin C and antioxidants that support immunity, while ginger is known for its anti-inflammatory properties and its ability to aid digestion. Together, they add bright flavor and natural health benefits to every dish.

Chef Ryan Fisch, Executive Chef at PGA National Resort

PGA National Resort is home to more than 250,000 honey bees that we’re lucky enough to source our own local honey. Our team likes to utilize our fresh PGA Honey in each of our restaurants and amenities. Not only is this honey incredibly fresh, but it also comes with many health benefits when eaten as a replacement for sugar. This simple ingredient is known to have anti-inflammatory properties, aiding in subsiding local allergies, supporting digestive health, and soothing sore throats.

Chef Andrew Basch, Executive Chef at Innisbrook Resort

• Market Salamander Grill offers three varieties of Poke bowls, each available with two signature sauce styles. Served with fresh avocado and fragrant coconut jasmine rice, these protein-packed bowls are a delicious and healthy choice.
• At Packard's Steakhouse, we hand-cut all of our filets from premium Linz beef. This exceptionally lean and tender cut is an excellent choice for guests following a high-protein diet. Pair it with our sautéed asparagus, finished simply in olive oil & lemon.
• At both of our signature outlets, we offer a wide selection of fresh salads. Packard's Steakhouse features a roasted beet salad with spicy greens as well as a chopped salad with shrimp, while Market Salamander Grill offers a chopped salad with lean turkey, dried cranberries, and a bright lemon poppyseed dressing.

 Chef Ryan Fisch, Executive Chef at PGA National Resort

• My favorites include the Mediterranean Bowl from Honeybelle, The Butcher’s Club Baby Lettuce Caesar, and an Avocado Toast from Birdie’s Diner.
• The Butcher’s Club Baby Lettuce Caesar is not your average salad. Crisp greens, meyer lemon vinaigrette, snow peas, and fresh parmesan dressing come together to create this twist on a classic healthy dish.
• Our new menu at Birdie's Diner is the perfect reason to start your morning with a protein packed breakfast.

We’re committed to ensuring that guests with dietary restrictions can still enjoy exceptional, flavorful dining experiences. Our culinary teams take allergens seriously and food safety remains our highest priority.

Chef Andrew Basch, Executive Chef at Innisbrook Resort

At Market Salamander Grill, we offer a Heirloom Tomato Poke Bowl served with your choice of sauce, fragrant jasmine rice, and fresh avocado. This dish is a flavorful and satisfying vegan option.

At both of our signature outlets, we offer handmade pasta dishes. Market Salamander Grill features butternut squash ravioli with sage, while Packard's Steakhouse offers handmade gnocchi with our classic pomodoro sauce. Both are excellent vegetarian options.

Chef Ryan Fisch, Executive Chef at PGA National Resort

At PGA National Resort, every outlet welcomes guests with special dietary needs, and our chefs are always ready to provide thoughtful substitutions or even create a personalized dish when possible. Guests can enjoy Chef Lindsay Autry’s signature Woodfired Pizzas at Honeybelle with a gluten‑free crust, made fresh to order and served hot.

Across the resort, each restaurant offers a selection of dairy‑free options, and The Market, our quick‑casual venue, features a wide range of alternative products like nut milks to accommodate preferences.

Chef Ryan Fisch is the Executive Chef at PGA National Resort, where he leads culinary direction and operations across the resort’s dining outlets and banquet services, crafting memorable food experiences for guests and members alike. He built his culinary foundation through formal training at Johnson & Wales University–Florida and further honed his expertise during more than a decade with The Ritz-Carlton. Known for combining creativity with strong, hands-on leadership, Chef Fisch brings passion, precision, and luxury hospitality experience to one of Florida’s premier golf and resort destinations.

Chef Andrew Basch is the Executive Chef at Innisbrook Resort, where he oversees culinary direction and operations across the resort’s dining venues and banquet programs, delivering thoughtful, high-quality food experiences for guests and members. With more than 20 years of experience in hotel and resort hospitality, Chef Basch has held executive culinary leadership roles across Florida, including luxury and large-scale properties, fine dining restaurants, and private catering ventures. Known for his collaborative leadership style and passion for from-scratch cooking, Chef Basch brings creativity, operational expertise, and a deep respect for ingredients to one of Florida’s most celebrated resort destinations.