Yes I am back, and I am now completing my first month as Executive Chef at the Restaurant at Palace Pier. I have trasnformed the restaurant into a fresh food establishment. I order everything fresh, and use seasonal vegetables. I have been invited to wine tastings from Louis Latour in France and Tastings the wines have brought me back to my days in france.
I am 3 weeks into my job, After a smashing Ferragosta week, which was an entire Italian menu. We unveiled our 6 week menu, and it has been so far very succesfull. My favourite dish is the scallops dish with chickpeas rattatouille and beaurre blanc nantes.
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