TULĀ is one of the few oceanfront fine dining restaurants in Palm Beach, redefining luxury dining on Singer Island. Rooted in the Sanskrit word for “balance,” TULĀ captures the essence of coastal elegance where the freshness of the sea meets the artistry of global cuisine. Each dish is a symphony of vibrant ingredients, refined techniques, and exquisite presentation, designed to awaken the senses and stir curiosity with every course.
Discover TULĀ, where the rhythm of the ocean meets the art of fine dining, an experience that lingers long after the last bite.
TULĀ, meaning“balance” in Sanskrit, is the signature restaurant at Amrit Ocean Resort, a sophisticated dining destination where fine cuisine meets the ocean breeze. Inspired by South Florida’s vibrant coastal flavors and infused with global influences, TULĀ brings an elevated culinary experience to Singer Island, blending refinement, innovation, and a sense of place.
Every dish at TULĀ reflects a philosophy of balance pairing fresh, locally sourced produce with premium proteins and powerhouse ingredients known for their vitality. Our chefs craft each creation with precision and artistry, using modern culinary techniques to deliver dishes that are both indulgent and inspiring.
At TULĀ, every meal celebrates the beauty of coastal living and the pursuit of exceptional taste.
Signature Cocktails
Artfully crafted libations that delight the senses with every sip
Coastal Cuisine
Fresh, vibrant catches elevated with global culinary Flair
Gourmet Dessert
Decadent creations that turn every ending into a celebration
Fine Wines
Curated selections to complement and elevate every moment
Behind every unforgettable meal at Tula Restaurant is the vision and passion of Executive Chef Craig Tooker. With more than 20 years of experience in some of the country’s most prestigious kitchens, Chef Craig has perfected the art of balancing fine dining sophistication with the bold, fresh flavors of South Florida.
His journey began after graduating from Johnson & Wales University, where his culinary career quickly took off in New York City at the legendary Carlyle Hotel and later the Roosevelt Hotel, working his way up from Chef de Saucier to Executive Chef. From the glittering dining rooms of Manhattan to the sun-soaked shores of Florida, Chef Craig has led kitchens at acclaimed resorts including the Don CeSar Beach Resort & Spa, Wyndham Miami Beach Resort, and luxury brands such as Kimpton, LXR, and Ritz-Carlton.
“South Florida is a culinary playground,” Chef Craig shares. “From the flavors of the neighborhoods to the fresh catches at local markets, I love weaving these influences into menus that feel both familiar and exciting.”
At Tula, his vision comes to life in dishes that are elegant yet approachable, paired perfectly with ocean views that make every bite unforgettable. Whether you’re savoring a signature creation or joining one of our special dining events, Chef Craig invites you to experience the true taste of South Florida—crafted with passion, precision, and a touch of culinary artistry.
Hospitality Executive | Food & Beverage Director | Operational Excellence Leader
Kevin Crew is an accomplished hospitality executive with over two decades of experience leading award-winning food and beverage operations within premier luxury hotel brands. Currently serving as Director of Food & Beverage at the Amrit Ocean Resort in Singer Island in West Palm Beach and previously at the W Hotel South Beach, Kevin has overseen multi-million dollar operations and successfully managed a team of more than 250 employees. His leadership has been instrumental in earning the property recognition as W Brand’s 2022 Hotel of the Year and securing its position among the Top 5 F&B departments in North America.
Kevin is recognized for his ability to drive profitability, elevate guest satisfaction, and build high-performing teams that deliver consistent, world-class service. His expertise spans budgeting and P&L management, training and development, brand standards implementation, and large-scale event coordination.
Prior to his current role, Kevin spent over a decade as Assistant Food & Beverage Director at W South Beach, where he developed and executed strategic initiatives that enhanced performance, optimized costs, and reinforced brand loyalty. His earlier leadership experience includes roles as General Manager at Skybar (Morgans Hotel Group) and Beverage Director at Social by China Grill, where he honed his skills in operational strategy, staff development, and customer retention.
Kevin holds a Bachelor of Arts in Business Administration and Finance from Florida International University.
Fully bilingual in English and Spanish, he brings both cultural fluency and business acumen to his leadership approach.
Outside of work, Kevin enjoys golf and exploring new culinary and hospitality trends.
With over 20 years of experience in the beverage and hospitality industries, Philip T. Fuentes is a seasoned expert specializing in wine, beer, sake, and spirits. His expertise stems from rigorous training under master sommeliers and master sake sommeliers, alongside extensive hands-on experience in the field.
Philip has toured more than 100 wineries and distilleries across prestigious regions such as France, Italy, California, Wisconsin, Kentucky, Tennessee, Florida, Colorado, and New York, further honing his craft and expanding his knowledge of fine beverages.
He holds certifications as a Sommelier from both the Court of Master Sommeliers and the United States Sommelier Association, showcasing his exceptional qualifications. In his career, he has contributed to high-end hospitality venues, including Michelin-starred restaurants and luxury hotels, such as The Modern in NYC, Zuma, and W Hotels.
Philip is highly experienced in all facets of beverage sales and production, with a deep understanding of distillation, supply chains, distribution, restaurant sales, and retail. His diverse skills also extend to training as a barista and his ability to create renowned wine programs, earning multiple Wine Spectator “Best of Award of Excellence” recognitions.
His philosophy revolves around challenging traditional thought and encouraging innovation and experimentation as well as telling the story of alcoholic beverages over the centuries and how they contributed to the story of humanity and our development as a species.
“Alcohol is an unthinking, unfeeling molecule which occurs under specific conditions. Its story is as old as the story of humanity. It is a story of learning, of development, of sacrifice, of pain, addiction but also a story of celebration, relationships, and experiences. It brings out the best and the worst in us. It was studied in the dark ages, spread with conquest, shunned in prohibition and idolized in media. Truly nothing in human history has ever meant so much, yet so little. Its story is our story, and I am here to continue to tell it”
Rodrigo Taboada is a seasoned hospitality leader with more than a decade of experience elevating restaurant operations, enhancing guest experiences, and driving strong financial performance. As Assistant Food & Beverage Director at Amrit Ocean Resort, he brings a strategic, people-first approach to overseeing high-volume operations, optimizing service standards, and supporting resort-wide F&B excellence.
Before joining Amrit, Rodrigo led multi-state operations as Director of Operations at RSH Hospitality Group, managing seven restaurants across New York and Florida. His leadership delivered significant revenue growth and contributed to multiple awards, including “Best Restaurant” and numerous industry recognitions.
Rodrigo previously served as General Manager of Lona Cocina Tequileria at The Westin Fort Lauderdale Beach Resort, one of South Florida’s most celebrated dining destinations. Under his direction, Lona ranked as the #1 Mexican restaurant in Fort Lauderdale for three consecutive years and garnered extensive regional and national accolades.
Earlier in his career, he oversaw F&B operations at InterContinental Miami’s Toro Toro and the hotel’s poolside restaurant, where he increased revenue and launched one of Miami’s most successful salsa events. His foundation in hospitality also includes roles with renowned establishments such as Au Pied de Cochon, The River Oyster Bar, and Bice.
A graduate of Le Cordon Bleu in Lima, Peru, Rodrigo pairs world-class culinary education with deep operational expertise. Bilingual in English and Spanish and highly proficient with industry technologies, he is known for his calm leadership, operational discipline, and commitment to developing strong, service-focused teams.