The restaurant will have a throwback vibe of old and new, including our vintage-era server uniforms. Wait until you see what Christophe Rull (Executive Pastry Chef at the Park Hyatt Aviara) is creating. Where were you yesterday when we were working on R & D? I’m going to buy a jicama and work on that tomorrow. You know how people like potato gratin, what about jicama gratin? That’s different, right? Have you ever baked jicama? That might be interesting. Besides a baked potato, I may have baked celery root or use other root vegetables. My TikTok video making onion rings in my kitchen has over 2 million views. Think creamed spinach that may have artichoke puree, corn creme brûlée and onion rings on the menu. We are working on some creative sides that are produce driven. I love making different sauces! It’s fun and easy food that I like to eat. We will feature wood grilled proteins, dry-aged beef and vegetable sides with lot’s of sauces. It’s an organic process, preparing simple and well prepared food from 90% west coast “Triple F” – Fishermen, Farmers and Foragers. I prepare and cook with my hands that nourish people. I miss spending time in the dining room talking and taking selfies with guests.Ĭan you give me a sneak peek at your menu?Īs a chef, I take care of people. It’s a Modern Clubhouse meets Retro, not your grandparent’s clubhouse or 19th hole restaurant. There will be a lounge and stools to enjoy a round of drinks before dinner. You bet! The entrance of the restaurant will have a Chef Station where I can greet guests and offer a drink and snack. Will you be at the restaurant often once it opens in March 2021? I also like that headquarters is close to home. This is a massive deal for my career and personal growth. We are bringing a dining experience that is a unique and different. I’m proud to open a restaurant at this time together with the Park Hyatt Aviara team, because we are moving forward to be part of the community and bring something to the area and to guests of the hotel. We want to do a lot outside, and will have the wood-fire grill out on the terrace to appeal to guests senses. I received the phone call before March 2020, and felt so honored they wanted me to create a new restaurant. What did you think when the Park Hyatt Aviara management team reached out to you about a new restaurant concept at the resort’s golf course? I’ve slowed down and have been spending more time with my wife and two daughters. I stopped flying on hundreds of airplanes, and stayed home and have been grilling and cooking for my family. Together we sat outdoors on the terrace outside Ember & Rye and here is what I learned:Ĭhef what have you been doing during the Covid-19 pandemic? This successful restaurateur and cookbook author (‘Try This at Home: Recipes from My Head to Your Plate” earned a James Beard Award Foundation Award nomination) gave me over one hour of his time. When I learned he is getting ready to open Ember & Rye, a new ‘Modern Steakhouse with a retro vibe’ at the luxury Park Hyatt Aviara, I was eager to talk to this affable chef about life during the pandemic and what’s in store for him in 2021.
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