Esposito’s culinary foundation was built in the kitchens of his mother and grandmother, where he learned that the most profound flavors often arise from restraint rather than complexity. Before settling in South Florida, he honed his technique in some of Italy’s most prestigious establishments, including the three-Michelin-starred Villa Crespi and Ristorante Quattro Passi. His transition to the United States eventually led him to executive roles in Miami, most notably at Casa Tua, before his arrival at the historic Surf Club.

At Lido, located within the property’s original ballroom, Esposito aims to bridge the gap between Mediterranean heritage and local Floridian produce. His menu features staples such as Spaghetti alla Nerano and Branzino all’Acqua Pazza, designed to let high-quality components command the plate. By sourcing specialty imports from his homeland and pairing them with seasonal catches, he hopes to create an environment that feels less like a hotel restaurant and more like a family home. For Esposito, the goal is to honor generational recipes while ensuring every guest feels the same hospitality he experienced in his youth.