Featured Florida Top Chefs
Atchana’s East/Mutiny Hotel
Atchana Capellini - Executive Chef
1/2 lb Shrimp, 1 Egg, 2 Tbsp Vegetable oil, 3
Cloves, minced garlic, 3 Tbsp Fish sauce, 2 Tbsp
Sugar, 2 Tbsp Tamarind paste, 1/2 Package of
dry Thai rice noodles, 2 Tbsp Pickled turnip, 1
1/2 Cup Bean Sprouts, 1 Cup Scallions, 2 Tbsp
Crushed roasted peanuts, Thai Chili, pepper
flakes to taste, Lime wedges for garnish.
Essensia - The Palms Hotel & Spa
Frank Jeannetti - Executive Chef
Orchid Petal Salad
Organic nasturtium leaves, orchid
petals, mamey, petit tomatoes, popped
hominy, blackberries and lavender
honey vinaigrette Yields: 2 servings
2 oz Organic Nasturtium Leaves (may be substituted with Organic Baby
4 each Organic Edible Orchids (leaves pulled off )
1 each Organic Edible Rose Petal (leaves pulled off )
6 Grape Organic Tomatoes cut in ½
12 pcs of dried Peruvian White Corn (also known as Hominy)
6 pcs Blackberries
1/2 medium size Mamey cut in half
Salt & White Pepper to taste
Lavender Honey Vinaigrette
1 tbs White Balsamic Vinegar
3 tbs Organic Extra Virgin Olive Oil
1 tbs Lavender Honey
Fig Balsamic Syrup
2 oz Fig Balsamic Vinegar
Mix all salad ingredients except for the mamey and blackberries together in
a bowl and set aside. Lavender Honey Vinaigrette: Mix all vinaigrette
ingredients together in a bowl and set aside. Fig Balsamic Syrup:Reduce 2
oz Fig Balsamic Vinegar in a small sauce pan over medium heat to 1 tbs for
Final Preparation & Presentation:
Toss salad with Lavender Honey Vinaigrette and season with salt & white
pepper to taste. Next, garnish a flat salad plate with the mamey fanned out
into 3 slices then place ½ the salad mix on top of the mamey. Place three
blackberries around the plate and drizzle three drops of Fig Balsamic Syrup
on the plate between the mamey and blackberries. Repeat on second salad
plate and serve.
Thai Shrimp Cocktail
Cover shrimp with mixture and marinate for at least one hour.
While shrimp is marinating, pre-heat the oven to 350 degrees. Once shrimp
is done marinating, roast in oven for about ten minutes. Remove and let cool.
Use a mandolin to score cucumbers into “noodles.” Toss the cucumber
noodles in sesame oil and remaining 1 teaspoon chopped cilantro. Place
noodles in center of serving platter and arrange shrimp around. Garnish with
lemon wedges and cilantro sprigs. Serves 10 people with a serving size of 4
shrimps per person.
Start with soaking the noodles in lukewarm water for at least 30 minutes or
until soft. Drain and put aside.
Heat the vegetable oil in a wok. Add the egg, stir to scramble and break
up. Add the shrimp and garlic, stir.
Add the noodles, fish sauce, sugar, tamarind paste, pickled turnip and
half of the crushed roasted peanut. Stir quickly to keep things from
Add half of the bean sprouts and scallions. Stir until the noodles are soft,
dry and throughly mixed.
Pour onto a serving platter and garnish with the rest of the bean sprouts,
scallions, crushed peanut and lime wedges.
Sandpiper's Cove Restaurant & Bar
Warren Lee, Executive Chef
Corn and Crab Chowder
¼ pound of bacon (diced), ½ cup onion (diced), ½
cup celery (diced), 1 tsp of chopped fresh thyme, 1
cup potato peeled and diced, ½ cup flour, 3 cups clam
juice, 4 cups water, ¾ cup corn, 12 oz. heavy cream,
6 oz. crab meat.
In large pot sauté bacon until crispy. Add in onion, celery and fresh thyme,
cook until tender. Dust with flour until all oil is gone then add clam juice and
water. Let simmer for 10 to 15 minutes. Add in corn and potatoes, cook until
potatoes are tender. Add cream and crab then salt and white pepper to
The Francis - Sarasota
Warren Lee, Executive Chef
Bershire Pork Belly/ Pomegranate Chocolate
Sauce/ Jicama Slaw
For the pork: 6 lbs Berkshire pork belly, 1 c. Brown
sugar, ½ c. Chili powder, 6 Tbsp. Salt, 8 c.
Pomegranate juice, 2 c. Pomegranate vinegar, 1 lb
Mexican chocolate, 6 ea. Poblano chilis.
For the slaw: 1 lb Jicama, julienned. 5 Tbsp. Cilantro
chopped, 4 Tbsp. Spanish onion, small dice, ½ C.
Place pork belly in baking dish, mix together sugar, chili powder, salt and
rub all over the pork belly, let stand in refrigerator for 24 hours. Rub
poblano chilis with a touch of olive oil and broil in a 500 degree oven for 8
minutes until chilis are charred. Let chilis cool and scrape off the char to
reveal the roasted flesh of the chilis. Place the chilis in a large sauce pot
with pomegranate juice, pomegranate vinegar and chocolate, bring to the
boil, turn down to a simmer for 10 minutes. Puree with hand blender. Pour
pomegranate chocolate sauce over the pork belly, cover, and bake at 275
degrees for 3 hours. Uncover and continue to bake at 350 degrees for 30
Beachcomber Resort & Villas
Executive Chef Janice Winters
Diablo Whole Snapper
Snapper:1 ½ lb Whole yellowtail snapper, Sear both
sides of the snapper, Season fish with cumin, lemon
juice, white wine, and garlic. Finish cooking fish in a
350 oven. Diablo Sauce: 1 cup demi glaze, 1
teaspoon fajita sauce, 2 oz shredded carrots, 2 oz
fresh salsa, 4 slices jalapeno. Bring to a boil and
simmer till veggies are soft. Serve with your favorite
rice and veggies.
About our chef:
Janice has worked in the culinary field in South Florida since 1985. She
studied under Chef Beaulieu from the Le Cordon Bleu Culinary Institute.
Janice joined the team at the Ocean Grill in February, 2013 where she has
developed her own unique style and flair. One of her specialty dishes is the
Whole Snapper Diablo. Janice balances her culinary career scuba diving
with friends, and is also a certified personal trainer.
Hyatt Regency Jacksonville Riverfront
Scott Brittingham - Executive Chef
40 shrimp peeled, 2 ounces soy sauce, 1 ounce fish
sauce, 1 teaspoon chopped garlic, 2 teaspoons
chopped cilantro, 2 ounces rice wine vinegar, 2
seedless cucumbers, 1 ounce sesame oil, Lemon
wedges (for garnish), Cilantro sprigs (for garnish)
The Ritz Carlton - Naples
Sébastien Thieffine - Executive Pastry Chef
17.5 oz. Cream, 4.4 oz. Invert (trimoline) Sugar,
26.5 oz. Milk chocolate, 13.5 oz. White
Chocolate, 4.4 oz. Butter, 8.8 oz. Champagne
Veuve Clicquot, 2.8 oz. Marc de Champagne, 3
Combine cream and invert sugar; bring to a boil.
Pour mixture over chopped up milk and white chocolate
Create a perfect emulsion
Add soft butter at 105˚F
Add champagne, Marc de Champagne and kirsch
Fill white chocolate truffle shells; allow to set for 12-24 hours. Close with
tempered white chocolate couverture
Apply thin coat of tempered couverture and roll in icing sugar
Makes 100 Truffles
Publix Apron's Catering - Plantation
Wes Bonner- Executive Chef
Preheat oven to 350°F. Dissolve rum and cornstarch in a 3qt saucepan. Add
peaches, butter and cinnamon. Bring the mix to a boil and cook until thick,
approximately 1 minute. Pour mixture into a greased 9 x 12 pan. Combine
sugar, flour, baking powder, and salt in a medium sized mixing bowl. Using a
whisk add butter, evaporated milk, and vanilla extract. Cover the peach
mixture with the batter and sprinkle demerera sugar on top before baking.
Bake 35 minutes or till crust is light brown.
½ cup rum, ¼ cup cornstarch, 3 cups peaches,
grilled, diced. 2 tablespoons butter, sliced
1 teaspoon cinnamon, 1 cup sugar divided. 1 cup
flour, 1 tablespoon baking powder,
1 teaspoon salt, ½ cup melted butter, ½ cup
evaporated milk, 1 teaspoon vanilla extract,
½ cup demerera sugar
Emeril Lagassi - Executive Chef
Four 6-ounce fillets swordfish, Kosher salt and
freshly ground black pepper. 2 cloves garlic. One
1/2-inch piece ginger, peeled. One 1/2-inch piece
fresh turmeric, peeled.
2 tablespoons blended oil (olive oil and
canola/vegetable oil). 1/2 head cauliflower,
separated into florets. 1/4 red onion, julienned. 1/2
cup Umbrian chickpeas, cooked.
2 tablespoons curry powder. 1 cup fish stock. 1/4
cup coconut milk. 2 tablespoons fresh cilantro,
chopped. 2 tablespoons chopped scallions. 20
heirloom cherry tomatoes, halved. Juice of 1 lime
Preheat a grill or saute pan over medium-high heat. Sprinkle the swordfish
with salt and pepper and grill or pan-sear until just cooked through, 2-3
minutes per side. Combine the garlic, ginger and turmeric with a little water in
a blender and blend until smooth. Heat the blended oil in a separate saute
pan until hot. Add the cauliflower and red onions and cook until caramelized,
about 8-10 minutes. Add the chickpeas and curry and toast for 10 seconds
or so. Pour in the garlic mixture, fish stock and coconut milk and bring to a
To serve, spoon the vegetables and sauce into a shallow bowl and top with