The Ritz Carlton, Fort Lauderdale appointed Adrienne Grenier, a famend culinary skilled in South Florida, as the brand new Chef de Delicacies for Burlock Coast, the resort’s signature restaurant. Grenier is returning to South Florida a 12 months after her final function as Government Chef of 3030 Ocean Restaurant on the Fort Lauderdale Marriott Harbor Seashore Resort & Spa. She beforehand labored with Chef Paula DaSilva, the Culinary Director of The Ritz-Carlton, Fort Lauderdale, at 1500 Levels Restaurant, acknowledged as one of many “Greatest New Eating places” within the U.S. by Esquire Journal. Grenier additionally gained widespread recognition after competing and profitable an episode of Meals Community’s Chopped. Throughout the pandemic, she even opened the kitchen of Pasta Louise, a neighborhood eatery in Brooklyn, earlier than accepting her new management function with The Ritz-Carlton, Fort Lauderdale.
In her new function, Chef Adrienne will incorporate her innate capacity to mix flavors from domestically sourced components into the trendy coastal delicacies featured on Burlock Coast’s various menu. Her lifelong ardour for meals started in her childhood kitchen in Hollywood Seashore, which has impressed her to create a variety of recent seafood-rich alternatives. These new menu objects embody Coriander Roasted Native Wahoo with crimson chili pepper Kosho, cauliflower, and Florida oranges, Yellowfin Tuna Crudo with Castelvetrano olives, shaved fennel, and topped with Calabrian French dressing, Chilled Shrimp paired with tropical fruits and watermelon Aguachile. There’s additionally the Grilled Bone-In Ribeye Steak with summer season corn, jalapeno succotash, and charred inexperienced onion, the N.Y. Strip with Gratitude Farm mushrooms, sunchoke puree, and inexperienced garlic butter, the Whipped Ricotta Toast with Chef Paula DaSilva’s carambola jam, and East Coast Oysters with key lime Kosho and ponzu sauce.
“Certainly one of my favourite dishes to make is the Cedar Key Littleneck Clams and Spinach Cavatelli or “Cavatelli with Clams,” impressed by a easy dinner that my busy single mom would make on particular nights for my brother and me,” Adrienne says. “By means of my journey as a chef, a few of my favourite dishes to prepare dinner are handmade pasta and recent clams, so I made a dish to honor the one my mother used to make. The cavatelli are handmade with recent spinach and the clams are native from Florida. The brothy sauce has somewhat warmth and lemon, numerous recent herbs, and it’s completed with garlicky buttered breadcrumbs.”
Grenier, who graduated from the Artwork Institute of Fort Lauderdale culinary college, additionally earned a Bachelor of Science in Meals Science and Diet from Florida State College. Her profession within the restaurant trade started in 2005 when she received her first job as a prepare dinner at 3030 Ocean restaurant. There, she labored alongside Chef Dean Max and began her ongoing partnership with Chef Paula DaSilva.
Having mastered the intricacies of the commerce and honed her culinary abilities to perfection, Grenier made her option to southern California. She relished the area’s ample pure sources, spending numerous hours exploring the panorama on foot and immersing herself within the native farmer’s markets, the place she gained worthwhile perception into the world of natural produce and experimented with varied taste combos. Grenier even had the chance to showcase her abilities on the famend Michelin-starred restaurant on the London Resort in Los Angeles, working alongside the legendary Chef Gordon Ramsey. Nonetheless, after a fruitful stint on the West Coast, she ultimately returned to her hometown of South Florida in 2010. Immediately, Chef Adrienne is thrilled to be on the helm of Burlock Coast, probably the most highly-regarded eating places in Fort Lauderdale, located in one of many most interesting accommodations within the space.