As Hotel Lucine approaches its first anniversary, it’s not just the ocean waves that are making a splash; the culinary scene is getting a major upgrade with the hiring of executive chef Matt Sweeney and the promotion of Daya Myers-Hurt to chef de cuisine. Both chefs are set to revolutionize the dining experience at the beachfront boutique hotel, ensuring that guests enjoy a taste of the Texas Gulf Coast like never before.

A Fresh Take on Coastal Cuisine

Matt Sweeney, formerly the executive chef at Houston’s acclaimed Georgia James Steak, is bringing his expertise in locally-sourced ingredients to The Fancy, Hotel Lucine's signature “American fine-ish” restaurant. Known for his collaborations with local producers, Sweeney’s new menu will highlight the best of Gulf seafood and handmade pasta, all while maintaining a playful approach to fine dining.

“I’ve always been inspired by the Gulf Coast, so to join Hotel Lucine and develop menus using ingredients from the rich local community alongside Chef Daya is something I truly look forward to,” says Sweeney. His commitment to seasonal and local flavors promises to elevate the dining experience for both locals and visitors alike.

Daya Myers-Hurt: A Culinary Force

Stepping into the role of chef de cuisine is Daya Myers-Hurt, a culinary powerhouse known for her innovative approach and deep community roots. After serving as sous chef at Hotel Lucine, she now takes the lead in overseeing The Fancy, The Den, and the hotel’s rooftop dining area. Myers-Hurt’s culinary journey includes founding her own restaurant, Fish Company Taco, which garnered acclaim as “Best Seafood Dive in America.”

“My goal is to create an inviting atmosphere where guests feel at home,” Myers-Hurt states. “We want people to come in, enjoy live music, and indulge in our handmade pasta while feeling like they’re part of our family.”

Unplugged Brunch and New Menus

Beginning September 28, guests can enjoy the newly launched “Unplugged” weekend brunch at The Fancy. This vibrant brunch service will feature comfort food classics with a twist, all paired with live music from local talent. Highlights include Southern homemade biscuits with jam and crème fraîche, Fancy eggs benedict, and hot honey chicken biscuits.

In addition to brunch, both chefs are debuting a menu loaded with inventive yet familiar dishes. Expect to find standout items like tuna crudo with green apple mignonette, maltagliati en brodo with blue crab, and sustainably raised Mermaid Tears oysters, all sourced from local vendors. The emphasis on community and flavor reflects the heart of Galveston’s culinary landscape.

A Culinary Community

Sweeney and Myers-Hurt are not just focused on the kitchen; they aim to cultivate a sense of community around food. With a mission to introduce diners to the flavors of the Texas coast, they are determined to make every meal a memorable experience. 

“We want guests to feel like they’re hanging out in our homes, enjoying the food we love to make,” says Myers-Hurt. The collaboration between these two talented chefs and the hotel’s food and beverage manager, Tara MacMullen, promises a unique dining experience that blends creativity with a down-to-earth approach.

Dining Hours and Reservations

The Fancy will serve dinner Wednesday through Sunday from 5 to 10 p.m., with brunch on Saturdays and Sundays from 10 a.m. to 3 p.m. The Den offers breakfast and an all-day menu daily, while The Rooftop bar invites guests to unwind with stunning views. Reservations are highly encouraged and can be made through OpenTable.

For a taste of the new culinary offerings at Hotel Lucine, follow them on Instagram @hotellucine and @thefancytx for updates and special announcements.