Published: Saturday, August 31, 2013 at 09:53 AM.

What are your signature dishes?

Pistachio Crusted Grouper with a sweet pistachio cream sauce, traditional risotto and vegetables; the Pan Seared Diver Scallops, with a mango beurre blanc, and Applewood-smoked bacon over a traditional risotto with vegetables; Whole Fish, tempura battered with sweet Thai chili sauce and soy.  For appetizers, our French toast Foie Gras, Venison Rolls, and Escargot with caramelized onions, Boursin cream sauce and port wine.

What sets you apart from other restaurants?

The incredible view of the Gulf of Mexico, the sunsets and, of course, the food.

What’s your favorite part about being in the kitchen?

I enjoy the rush, the excitement and also the freedom to be creative and try new things.

If you were told you only get one more meal in your life what would it be?  

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