Sunshine State Chef

Homecomings are often sweet, but in South Florida’s culinary world, none is sweeter than the return of Chef Adrienne Grenier.

A native of Hollywood, Fla., Grenier, 40, began her rapid upward climb when she landed her first job in 2005 as a cook at Fort Lauderdale Marriott Harbor Beach Resort & Spa’s venerated 3030 Ocean Restaurant. Working under powerhouse chefs Dean Max and Paula DaSilva, she honed her skills there, spending, on and off, a total of 13 years at the eatery. Within that time frame Grenier went to Los Angeles, where among other things, she was a cook at celebrity chef Gordon Ramsay’s Michelin-starred restaurant inside the London West Hollywood hotel (closed in 2015). Fans of Ramsay take note: Grenier was the winner of Food Network’s “Chopped” show in January 2012, while working with DaSilva at another South Florida restaurant called 1500 Degrees. In February 2020, she left for New York seeking different opportunities.

“I was at a time of my life where I was looking for a little bit of a change and figured, why not try it out and see if I liked it,” Grenier explains.

Of course, no one could foretell that a month after arriving to The Big Apple the pandemic would shut the world down. “That was a unique experience of that time. I didn’t have a job when I moved there, so that added a whole different element to the equation.”

Fortunately, she landed a job opening the kitchen of a new restaurant in Brooklyn, a compact Italian spot called Pasta Louise that quickly became a bustling neighborhood hit. As fulfilling as the job was, adapting to the colder winter months was a challenge for someone accustomed to Florida temperatures.

“I was spending all my time at work, and work was pretty good, but the winters really dragged on a lot, and I really wanted to get back to a warmer climate and someplace with a little more sunshine.”

She headed to Asheville, N.C., a dynamic culinary epicenter in its own right. But there, too, Grenier didn’t find what she was looking for. Throughout her time away, she remained in touch with her mentor and friend, DaSilva, who was working as Executive Chef at The Ritz-Carlton, Fort Lauderdale’s restaurant, Burlock Coast. When an opening for Chef de Cuisine (Executive Chef) became available, both women knew she was suited for the job.

While Grenier admits she’s still getting settled into her new role, she is thrilled to be working with DaSilva once more.

“Working with her from the very beginning and then throughout stages of my career, she has really helped to shape my philosophy about running a kitchen and I have always had her voice in my head about a lot of things,” she says with a chuckle before adding, “she’s a very strong role model — pushes herself and those around her to always be moving forward and not sitting still and maintaining high standards. Anyone that works with Paula knows a lot about cleanliness and organization, running a tight ship and always staying busy and being productive.”

Beyond making her dishes approachable, a big part of that philosophy pertains to representing local ingredients.

“Something that has been always very important to me is incorporating Florida products into the menu and really letting people feel a sense of presence,” she says.

At Burlock Coast, a modern coastal restaurant overlooking Fort Lauderdale beach, that translates to showcasing local fish, among other things. Grenier’s influence can already be felt in her short tenure here. Her Coriander Roasted Local Wahoo dish featuring red chili kosho, cauliflower and Florida orange is light, bright and packed with flavor, while the Heirloom Tomato Salad excels in its simplicity: tomato, cucumber, radish, Fresno chili and fresh herbs are plated atop a sun-goddess dressing so addictive it could double as a chilled soup.

As the primary restaurant for The Ritz-Carlton, Fort Lauderdale, Grenier sees a healthy balance of tourists and locals.

“We capture a lot for breakfast, the pool is also included out of our kitchen, we have those things [regarding tourists] but locals from Fort Lauderdale and South Florida love to come here, it’s a destination — there’s not a whole lot of places in Florida, especially in the Fort Lauderdale area that are right on the water like this, so it’s very special.”

She also realizes, with so many guests on vacation, there’s an added pressure to ensure everyone feels happy and relaxed. That includes families, whom she often sees dining at the restaurant.

“I think it is important to always be willing to accommodate children at a restaurant – whether it’s food or entertainment – even with something as simple as coloring books.”

And while she doesn’t have kids of her own, she is a proud aunt to a niece and brand-new nephew, whom she endearingly refers to as “awesome little creatures.” Of course, with so many hours dedicated to the restaurant — and years working alongside DaSilva — a familial bond has developed between the two women. Grenier has assimilated an important lesson from DaSilva: to make sure everyone working for her takes time for themselves and their family.

“Family is important. It’s a strong experience in life.” 

Coriander Roasted Local Wahoo With Red Chili Pepper Kosho, Cauliflower And Florida Orange

(Serves 4) 

Ingredients:

For the Red Chili Pepper Kosho:

8 oz. canned sweet peppers

   (such as peppadew)

2 oz. Calabrian chiles

2 oranges, zested

   (segments reserved for later)

1 tablespoon kosher salt

¼ cup extra virgin olive oil

For the cauliflower and puree:

1 head cauliflower

1 cup heavy cream

2 tablespoons extra virgin olive oil

Kosher salt, to taste

For the fish:

4  6-oz. portions wahoo or other firm light fish, skin removed.

4 tablespoons coriander seeds

2 tablespoons olive oil

¼ teaspoon salt, per filet

1 bunch watercress

Orange segments (reserved from earlier)

Process:

For the Red Chili Pepper Kosho:

Combine all ingredients in a food processor and process until a fairly smooth paste is formed. Set aside.

Preheat oven to 400 F. 

Break down the cauliflower and reserve about 12 nice florets to roast. Cut the remaining florets and stems into 1-inch pieces and place them in a pot with the heavy cream and one cup of water. Cover and cook over medium heat until the cauliflower is tender. Strain the cauliflower, place in a blender and puree until smooth, adding cooking liquid as needed. Season to taste with salt.

Toss the reserved florets with olive oil and salt and roast in the oven until golden brown.

Use a mortar and pestle or spice grinder to crack open and slightly grind the coriander seeds. Dry the fish and season it well with salt and all of the coriander. Heat a wide, oven-safe skillet over medium-high heat. Add the oil to the pan and when it begins to smoke, add the fish to the pan, presentation side down. Cook the fish for about two minutes until light golden brown. Flip the fish and place the whole pan in the oven. Cook the fish until a thermometer registers an internal temperature of 140 F. Remove the fish from the pan and flip back onto the presentation side. Top each piece with a tablespoon of the Red Chili Pepper Kosho.

To plate, divide the cauliflower puree among 4 plates. Place a piece of fish on top of the puree. Scatter the roasted cauliflower florets around each plate. Toss the orange segments with the watercress and season with olive oil and salt. Place some of the salad on each piece of fish.