As many chefs do, Michael has spent more than half of his life in kitchens learning the tricks and trade of almost every position in the restaurant industry. ![]() One of his favorite dishes to prepare is Grilled Gulf Prawns & Sea Scallops, Cilantro Infused Rice, Mango Chili Chutney, and Avocado Aioli. Rocco’s cooking inspiration is derived mostly from his Greek and Italian ancestry. ![]() A Miami beach kid with a passion for food, young chef Rocco paid his dues in Florida and even dabbled as a restaurateur before selling his venture and teaming up with The Oceanaire Seafood Room in 2013. His culinary vision has earned Vic & Anthony’s numerous awards, including Best New Restaurant, Best Steak House and Top 10 Steakhouses in the United States. ![]() He’s spent the majority of his time at Vic & Anthony’s where guests devour his famous Maple-Glazed Quail, along with signature Gulf Coast cuisine, live Maine lobster, king crab and the highest quality steaks. Carlos Rodriguez,44 Corporate Chef Landry’s Signature Group Rocco Nankervis, 30 Executive Chef The Oceanaire Seafood Room Michael Colbert, 29 Executive Chef Morton’s Grille Frank Lewis, 43 Executive Chef Morton’s The Steakhouse Ricky Cruz, 40 Executive Chef Grotto Ristorante David Hernandez, 40 Executive Chef McCormick & Schmick’s -Downtown This award-winning super-star-chef, who finds world-class dining second nature, has worked with Landry’s, Inc.
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