Jeff
Eliminated, Week 10
Age: 30
Hometown: Niceville, Fla. He currently resides in Miami.
Profession: Chef de cuisine, the DiLido Beach Club
Culinary education: Johnson and Wales University
Favorite simple summer recipe: Melon sorbet salad
Final elimination challenge dish:
Rock shrimp ceviche with
sangria ice, jicama, citrus and mango salad and cilantro oil
Jeff got his culinary start at age 15 by cleaning local fish while working on
Florida fishing boats and a year later began peeling shrimp, cleaning squid and
cutting fish for The Marina Café. Jeff embarked on his professional career as a
sous chef at Atlanticville Restaurant and Café outside Charleston, S.C.,
while attending school at Johnson & Wales University. He went on to hone his
culinary skills as a sous chef in San Francisco at Azie, an upscale Asian fusion
restaurant, and later served as a sous chef at the Five Star Orient Express
resort in Virginia, where he expanded on his knowledge of French and American
cuisines. Returning to his native Florida, Jeff worked directly under Chef
Norman Van Aken and then joined the Ritz-Carlton South Beach culinary team. He
currently serves as chef de cuisine of the DiLido Beach Club. His recent
sabbaticals include traveling to North Africa, Turkey, Italy and the Greek Isles
to discover new techniques, which he uses daily at home with Florida
ingredients.
(Bravo)
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