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Elevating The Classics To Sensational

Executive Chef Daniel Traimas brings an Asian twist to Cobalt’s noted American cuisine.

Local Cobia Ceviche from Cobalt. Pick up our August 2016 issue for the full recipe!

Local Cobia Ceviche from Cobalt. Pick up our August 2016 issue for the full recipe!

When Chef Daniel Traimas first visited the Cobalt restaurant in Vero Beach last November, he came as sous chef of the trendy Sable Kitchen & Bar, an upscale American gastro-lounge in Chicago’s signature Hotel Palomar. The trip was what Traimas refers to as a “task force” visit to lend support to Cobalt’s kitchen, recently vacated by acting Executive Chef Rachel Bourdon. Kimpton Hotels, a company known for promoting its newest and brightest talent from within, owns and operates both eateries and Traimas ultimately landed the executive chef position. “It was a good opportunity to come down here,” he says. “I love Vero Beach.”

Cobalt’s idyllic setting is the Vero Beach Hotel & Spa Resort, a chic, beachfront boutique hotel on Ocean Drive. Eighty percent of its customers are locals who come to enjoy the food and upmarket ambiance in prime location overlooking the ocean. 

The restaurant, with its upscale island look and stylish décor, offers various seating options. Some overlook the polished garde manger station with its brick oven flatbreads; others are grouped around the U-shaped bar serving happy-hour, craft cocktails and tasty snacks while alfresco diners enjoy tropical breezes and the sounds of rolling surf.