has announced that Carlos Torres will be replacing the recently departed Giorgio Rapicavoli as executive chef. The indoor/outdoor contemporary American restaurant will keep its signature dishes, but chef Torres will slowly integrate his own dishes into the menu. Look for a yuzu-marcerated scallop ceviche with avocado, red onion, crispy garlic and oregano oil; and octopus escabeche with roasted red peppers, onions, lemon aioli, caperberries, olives, and smoked paprika. That one sure sounds good.
Born and raised in Bogota, Colombia, Carlos Torres moved to New York City when in his early twenties in order to work at such restaurants as Lucy Latin Kichen and Pipa. He then moved to Miami and worked for chef Douglas Rodriguez at OLA, where he eventually became executive chef (and impressed locals with his cooking). Torres likewise helped to open De Rodriguez Cuba and De Rodriguez Ocean, where he was executive chef. Last but not least, Mr. Torres won the New Times Iron Fork Competition in 2010.
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