SkyBeach Resort, a newly revitalized retreat located on the southern tip of St. Petersburg, Florida, has officially launched its latest culinary venture, LUMA. The restaurant opened its doors on January 22, 2024, offering guests a Mediterranean-inspired dining experience that emphasizes local ingredients and bold flavors.
LUMA provides a sophisticated yet inviting atmosphere, perfectly situated to overlook the resort’s renovated marina. The name, derived from the Latin word for light, captures the essence of both the Mediterranean ambiance and the scenic surroundings of St. Petersburg. The restaurant’s design harmoniously blends midcentury-modern aesthetics with a soothing palette of gold and blue, complemented by coastal decor elements like rattan accents woven into the light fixtures and furniture.
In a statement, Allie Singer, Vice President of Commercial Strategy and Asset Management at Willner Realty & Development Co. (WRDC), expressed enthusiasm about the new addition. “We’re proud to continue elevating the guest experience at SkyBeach Resort with the addition of LUMA,” she stated. “This concept completes our food and beverage vision in a meaningful way—one that resonates with both our guests and the local community.”
LUMA is led by Executive Chef Ryan VanDusen, a Michigan native with over 20 years of culinary experience in top markets, including Chicago and Florida. His previous leadership roles include positions at renowned establishments such as Soho House Chicago and the iconic Don CeSar hotel. “This concept reflects a deep commitment to craft and place,” said VanDusen. “The menu honors Mediterranean classics while embracing Gulf Coast influences.”
The menu at LUMA begins with a diverse mezze program, featuring the signature Tear + Share. Diners can enjoy house-made lavash, grilled naan, and market crudités, paired with an array of spreads like garlic hummus, smoky baba ghanoush, and whipped feta. Other small plates showcase local flavors, including Gambas al Ajillo, prepared with Key West pink shrimp, and Florida Gulf Ceviche, which features local fish combined with serrano pepper and passion fruit.
LUMA’s “Garden & Grove” section highlights vegetable-forward dishes, such as Charred Baby Carrots with grapefruit and hazelnuts, and Watermelon + Feta, topped with arugula and citrus vinaigrette. Chef VanDusen emphasizes the importance of seasonal vegetables, crafting each dish to celebrate their natural flavors.
Main courses in the “Feast” section focus on bold, fire-driven flavors. Highlights include Mediterranean Roasted Whole Fish accompanied by new potatoes and olive-artichoke salad, and Four-Hour Slow-Braised Short Rib Kebab served with guava barbecue sauce and spiced carrot purée. Another standout is the Lamb ‘Over Fire’ Skewers, enhanced with zhoug and whipped goat cheese.
The drink menu at LUMA features a selection of craft cocktails that mirror the Mediterranean influences of the food. Notable offerings include the Golden Empress, combining Empress 1908 Gin with Moroccan mint tea and lemon, and the Sundrift, an adventurous THC-infused cocktail made with strawberry and lavender syrup.
Guests can also look forward to live entertainment, with a DJ performing in the lounge every Friday from 21:00 to 23:00, setting the mood for a vibrant weekend atmosphere. For those arriving by boat, LUMA offers a dock-and-dine experience, allowing visitors to conveniently dock at the SkyBeach Marina while enjoying their meal.
This launch marks the third culinary concept introduced at SkyBeach Resort since its relaunch in July 2024. The resort has undergone a comprehensive transformation by WRDC, which includes redesigned guest rooms, a reimagined lobby, and a state-of-the-art event center spanning 6,260 square feet.
With LUMA, SkyBeach Resort aims to provide a memorable dining experience that not only delights guests but also strengthens connections within the local community.
