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Seagar's executive sous chef, Fleetwood Covington

Michael McIntosh, Seagar’s General Manager

With over 20 years of culinary experience in top restaurants across the country, Michael McIntosh brings his expertise and knowledge of the food and beverage industry to Seagar’s. Holding the position of General Manager of Seagar’s, McIntosh oversees and maintains successful training programs while implementing strategic staff development. McIntosh ensures that the culinary team continues to deliver the highest quality food, beverage, and service to provide an unforgettable dining experience for Seagar’s customers.

Seagar's executive sous chef, Fleetwood Covington

Fleetwood Covington, Chef de Cuisine

As Seagar’s chef de cuisine, Fleetwood Covington directs food preparation and collaborates with the culinary team to produce high quality plates, showcasing design and taste. Covington started at Hilton Sandestin in 2017, where he trained under the leadership of renowned chefs that came from fine dining backgrounds in the intimate setting of Seagar’s.

Seagar's general manager, Ben Rodriguez

Ben Rodriguez, Director of Restaurants

Director of restaurants, Ben Rodriguez, has been with Hilton Sandestin for 17 years, working his way up the ranks through various service and management positions. Rodriguez began his tenure as a Sandcastles server before being promoted to assistant manager and later general manager. He then took on additional responsibilities in 2020 with the resort’s multiple on-property food and beverage outlets, including Barefoot’s Beachside Bar & Grill, The Coffee Shop, and Picnix Poolside Market. Rodriguez will work with Seagar’s wine program director Paul Schoenberg to lead the restaurant and uphold its legendary four-diamond experience.

Seagar's Beverage Director, Catherine Lien

Catherine Lien, Beverage Director

Prior to joining Hilton Sandestin, Catherine Lien dedicated nearly 20 years to Emeril Lagasse’s famed Delmonico Steakhouse in the Venetian Hotel and Resort in Las Vegas, Nevada, where she procured and maintained a spirits program that consisted of more than 1,000 different labels and 750 different whiskies. Lien’s impressive career encompasses many other notable culinary and libation positions, including manager at Tao Asian Bistro and Nightclub; assistant general manager at Hank’s Fine Steaks & Martinis; dining room captain and manager at Delmonico Steakhouse; and dining room captain at Commander’s Palace. As director of beverage, Lien will work to maintain the exceptional quality of beverage and dining service to ensure guest satisfaction with the overall resort experience.

Seagar's Special Events Manager, Jasmine Brown

Jasmine Brown, Special Events Manager

Throughout her nearly 10-year career, Jasmine Brown has trained under the guidance of many notable chefs, successfully expanding her culinary skills as garde-manger and later as sauté cook. As the new special events manager of Seagar’s, Brown will serve as a liaison between guests and the restaurant team, managing the restaurant’s private dining spaces, coordinating community focused events for the culinary team, and handling event logistics for off-site festivals.