|
|
| |
|
 |
|
|
 
St. Augustine is
home to many of the finest restaurants in
the state and the region. Much
of the credit goes to the chefs,
who take painstaking care not only
in preparing and presenting food
but also in creating the perfect
ambiance for its full enjoyment.
Sometimes a thankless job, the chef’s role is steeped in history and tradition. And, while in the past, they rarely left the confines of the back of the house, today, as restaurants play a key role in our society, chefs are enjoying newfound prestige. With the rise of celebrity chefs, the Food Network, and open kitchen designs, chefs are receiving recognition for the hard work they do and the artistry they often achieve.
So, the next time you have an excellent dinner, remember the hard-working, dedicated professional behind the scenes such as the following chefs and restaurateurs who make dining one of St. Augustine’s most enticing attractions. |
|
|
|
|
| Back to Top |
 |
Avilés
Restaurant & Lounge |
  |
  |
|
 |
at
Hilton St. Augustine Historic Bayfront
Managing food and
beverage for one of St. Augustine’s
premier hotels is no small task. In
addition to overseeing the resort’s
signature restaurant, Avilés—open
for breakfast, lunch, and dinner daily—the
job also entails managing all banquets
and meetings. With the Hilton’s
elegant, bayfront facilities, perfect
for weddings, private parties, and
corporate functions, all this keeps
Executive Chef Brad Smith (pictured
fourth from left in picture) very busy
year round.
But Chef Smith has been working toward this end. At 29, he is young to have achieved
an executive chef appointment but his experience positioned him well for this
accomplishment. A graduate of the Southeast Culinary Academy in Orlando, Fla.,
he worked his way up through the ranks, building cooking and managerial skills
along the way. His career path had him criss-crossing the globe to: Las Vegas
(Race Rock); St. Augustine (A1A Ale Works); the U.S. Virgin Islands (Hard Rock
Café); Naples, Fla. (Hilton Naples Towers, where he served as head chef
for Don Shula’s American Steak House); and finally back to St. Augustine
to accept his first executive chef position, working for Hilton’s most
unique boutique hotel property. He lauds his culinary staff of eight, with whom
he shares a great deal of camaraderie. “Having worked with a staff of 67
in my last job, I enjoy the hands-on creativity of working in this more intimate
venue,” he says. “My goal for Avilés is to be regarded among
the upper echelon of North Florida restaurants.” With this ambitious culinarian
at the helm, that shouldn’t be a problem.
32 Avenida
Menendez • (904) 829-2277
www.hilton.com
|
|
|
|
|
| Back
to Top |
 |
DECO |
  |
  |
|
 |
the
art of dining
Though DECO is St.
Augustine’s newest fine dining
restaurant, chef-owner Sandy Krebs
is not new to the city’s culinary
scene. Chef Krebs owned and operated
Azalea’s Cafe in downtown St.
Augustine for 10 years before selling
it to design and build her dream restaurant. “DECO
is a culimination of all my experiences—my
travels, the places I’ve lived,
my culinary education—along with
my love for simple yet stylish design
and passion for uncompromising quality
in a dining experience,” Chef
Krebs explains. A native of Southern
California, her impressive résumé includes
stints in Los Angeles, Vail, and Mackinac
Island, Michigan, as well as Europe
and the Caribbean. While working as
the chef of Grapetree Bay Hotel in
St. Croix, she visited friends stateside
and discovered St. Augustine. She fell
in love with its old world charm and
balmy climate and made the move to
the nation’s oldest city.
DECO
is named for, designed, and decorated
in Chef Krebs’ favorite architectural
style. “I’ve always
gravitated toward Art Deco design
for its balance of style and functionality,” she
explains. “Its restrained
aesthetic allows the food and the
artwork to be the focus.” Chef
Krebs draws inspiration from her
travels, reflected in her menu
featuring Asian, Caribbean, Middle
Eastern, Southwestern, and South
African influences. Fresh seafood,
Angus beef, homemade desserts,
and innovative chef’s specials
are complemented by a dazzling
wine list. Open Monday through
Saturday, from 4:30 till 11 p.m.
for late night dining, DECO offers
stylish yet unpretentious cuisine
and atmosphere.
980 Santa Maria Ave. • (904)
797-5505 www.decodining.org
|
|
|
| |
| Back to Top |
 |
La Pentola |
 |
 |
|
 |
Creative Cuisine in Historic Downtown
Chef Jorge Talavera brings a world of global experience to create lively continental dishes that are as delicious as they are beautiful. This talented culinarian hails from Guadalajara, Mexico and specializes in Mediterranean and Latin cuisines, so popular now in American restaurants. And that is what Chef Talavera showcases on his menu at La Pentola, using only the freshest local seafood and meats, fresh herbs and organic produce from local suppliers, housemade pastas, and premium quality spices and oils.
You could define Chef Talavera’s cooking as a “cuisine of the sun” since all preparations derive their inspiration from regions with sunny climes. Case in point are his Grilled Lamb Chops, twin lamb chops grilled and topped with spinach, garlic, tomatoes, and feta cheese; his Veal Osso Buco, braised veal shank in herbed tomato-white wine sauce topped with gremolata and served with porcini mushroom and poblano pepper risotto; Chicken Saltimbocca, sautéed chicken breast, topped with prosciutto di Parma, fresh mozzarella cheese, and veal demiglaze; or his magnificent Seafood Pasta, a mèlange of shrimp, scallops, New Zealand mussels, and calamari, sautéed with spinach, sundried tomatoes, and artichokes in a sherry cream sauce over egg fettuccini. Chef Talavera, and his talented wife, Susan, make all of the breads and delectables desserts served at the restaurant, making the entire meal a feast of authentic and inspired flavors!
58 Charlotte St. • (904)
824-3282 www.lapentolarestaurant.com |
|
|
| |
| Back to Top |
 |
La Strada |
 |
 |
|
 |
Old World Italian • Chef’s Specials
Chef Mark DeRusso has built a career on his passion for the culinary arts. And, true to his birthright, he specializes in the Italian cuisine of his heritage. Chef DeRusso, a graduate of the Hudson County Culinary Institute in Jersey City, N.J., developed his skills working for several restaurants including Aruanno’s here in St. Augustine and took the plunge to open his own restaurant in July 2000. La Strada embodies all of Chef DeRusso’s philosophies of what makes Italian cuisine a worldwide favorite—a comfortable setting, gracious service, and soul-satisfying food crafted from the freshest seasonal ingredients.
Along with traditional Italian favorites such as chicken Marsala, homemade lasagna, succulent lamb dishes, and shrimp scampi, Chef DeRusso has developed a number of dishes that are distinctively his own. Chicken DeRusso features chicken breast rolled with prosciutto ham, mozzarella cheese, and herbs, finished with a Madeira-mushroom sauce, and his Duck a’ La Strada features crispy roasted duckling served in a sauce of cranberries and port wine, finished with fresh mushrooms. His potato-crusted salmon served on a lemon-horseradish cream sauce is always a favorite with customers. Chef DeRusso flexes his creative muscle on a weekly basis, developing a list of innovative specials for lunch and dinner, or making food to order upon request, proof of his improvisational culinary skill.
4075 A1A South • (904) 471-0081 |
|
|
| |
| Back to Top |
 |
Opus
39/The Tasting Room |
 |
 |
|
 |
Excellence
Paired in St. Augustine
An
opus, by definition, is Òa creative
work that defines the artist,Ó and
Opus 39 is just that. For owners Christine
and Chef Michael McMillan, the quality
of ingredients is the driving force
behind Opus 39, as well as their newest
restaurant venture, The Tasting Room,
Wines & Tapas. Chef McMillan allows
only the freshest ingredients of the
day to stimulate the creation of the
daily five-course tasting menu. Whether
itÕs crisp baby lettuces from
local organic farms or mushrooms flown
in from Europe, all culinary creations
at Opus 39 allow the ingredients to
speak for themselves. Opus 39Õs
extensive wine list of unique, difficult
to find, boutique, and international
wines has been awarded the nationally
acclaimed Wine Spectator Award of Excellence.
A graduate of the prestigious Culinary Institute of America, Chef McMillanÕs
experience includes having worked at Trois Jean in New York City under Master
Chef of France, Jean Louis Dumonnet; and in Dallas with nationally acclaimed
chef Dean Fearing at the Mobil 5 Star/AAA 5 Diamond restaurant and hotel, The
Mansion on Turtle Creek. Christine and Michael McMillan are celebrating their
fifth year with Opus 39.
The Tasting Room follows suit with its focus on authentic Spanish ingredients
of tapas. Small plates and entrZes of boldly flavored dishes are meant to be
an adventure and shared. Tasting room partner Michael Lugo, a native of Puerto
Rico and accomplished restaurateur, is always happy to share his insights on
food and wine pairings.
Opus 39 • 39 Cordova St.
(904)
810-6810 • www.OPUS39.com
Tasting Room • 25 Cuna St.
(904)
810-2400 • www.TasteTapas.com
|
|
|
| |
| Back to Top |
 |
Wildflower Café |
 |
 |
|
 |
A
Casual American Restaurant
After looking for a restaurant to buy for several years, when Chef Brian Helm discoverd Wildflower Café, “all the stars aligned.” One of the beaches’ most popular eateries, Wildflower Café was the right size, in a great location, and had a good feel, according to Chef Helm’s wife and partner, Dae Lynn. Helm, an accomplished chef with more than 20 years working in the industry, purchased the business in February from Chef-owner Frank Wendt. Chef Helm, a Johnson & Wales University graduate, has extensive experience working in the hotel industry, serving as executive chef of the Sandestin Resort and Club in Destin, Fla., the Palm Coast Golf Resort and Club in Palm Coast, Fla., and most recently the Embassy Suites in Jacksonville, Fla. For Chef Helm, who is already putting his personal touch on the menu, the purchase of the Wildflower Café is the fulfillment of his longtime dream to own his own restaurant. International cuisines and ingredients are a passion of this award-winning chef, who is no stranger to good press. While serving as executive chef of Sandestin, the resort’s signature restaurant, Elephant Walk, was named one of the top 200 restaurants in the state of Florida by Florida Trend magazine. Chef Helm’s Tahitian duck, Sri Lankan tuna, and gumbo were singled out for special mention by Florida Trend’s restaurant reviewer, Robert Tolf. Chef Helm’s award-winning Lobster Ragoût was featured in numerous newspaper articles and on “Florida Style, a television show that features local chefs.
4320 A1A South • (904)
471-2691 www.wildflowercafefl.com
|
|
|
| |
|