{"id":17203,"date":"2023-05-31T11:45:08","date_gmt":"2023-05-31T16:45:08","guid":{"rendered":"https://www.acqualinaresort.com/blog/?p=17203"},"modified":"2023-08-03T16:46:30","modified_gmt":"2023-08-03T21:46:30","slug":"meet-the-head-chef-of-acqualina-resort","status":"publish","type":"post","link":"https://www.acqualinaresort.com/blog/epicurean/meet-the-head-chef-of-acqualina-resort/","title":{"rendered":"Meet the Head Chef of Acqualina Resort"},"content":{"rendered":"

By Juliana Accioly

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Meet Glen Carnagie, Acqualina Resort’s Head Chef of Culinary Concepts. Born in Jamaica, Chef Glen brings together his passion for food and hospitality at Costa Grill and Acqualina’s weddings and special events. Keep reading to learn about how he became a chef, his favorite Costa Grill dishes, and much more.

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1. Chef Glen, where are you from and what’s your culinary background? What made you decide to become a chef?

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I was born in Jamaica and growing up, I spent many years helping my grandmother in the kitchen after school, fascinated by the spices, colors, and textures in the foods she prepared. After graduating high school, I worked under a European chef at the Enchanted Gardens, one of Jamaica’s most exotic hotels. From him I learned menu planning, French cuisine, and a variety of sauces. The creative aspect of the work made me want to become a chef.

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2. Describe a day in your life as an Acqualina chef.

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A typical day for me begins with a team meeting with my chefs, followed by an inventory review. I work in the kitchen and also meet with a variety of food purveyors to place future orders. I love the days where I meet with the bride and groom and planners to plan their wedding and event menus.

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3. What are some of the Costa Grill’s must-try food offerings and what is your favorite?

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Costa Grill’s menu highlights are the Tuna Poke, made from fresh tuna and a homemade citrus ponzu and the Tender Grilled Octopus, cooked sous vide and marinated with Spanish paprika, fresh garlic and herbs. Our grilled Butterfly Branzino is also a highlight, imported from Turkey and accompanied with a choice of side menu item. My favorite dish is another must- try: Seared Yellowtail Snapper sandwich, local catch served on brioche bun with citrus cabbage slaw, lettuce, and tomato creole remoulade sauce.

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4. What can guests expect from the food menus you serve for weddings and other special occasions held at Acqualina and how do these menus make these events even more memorable?

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We cater to our guests with fresh, quality food that is healthy and carefully plated. We take pride in going above and beyond for our guests.

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Please contact our events department to book your next catering event.

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By Juliana Accioly Meet Glen Carnagie, Acqualina Resort’s Head Chef of Culinary Concepts. Born in Jamaica, Chef Glen brings together his passion for food and hospitality at Costa Grill and […]

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