{"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<\/span><\/p>\n

Meet Glen Carnagie, Acqualina Resort<\/a>\u2019s Head Chef of Culinary Concepts. Born in Jamaica, Chef Glen brings together his passion for food and hospitality at Costa Grill and Acqualina\u2019s weddings<\/a> and special events<\/a>. Keep reading to learn about how he became a chef, his favorite Costa Grill<\/a> dishes, and much more.<\/p>\n

\"\"

1. Chef Glen, where are you from and what\u2019s your culinary\u00a0<\/strong>background? What made you decide to become a chef?<\/strong><\/p>\n

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\u2019s 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.<\/p>\n

2. Describe a day in your life as an Acqualina chef.<\/strong><\/p>\n

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.<\/p>\n

3. What are some of the Costa Grill\u2019s must-try food offerings\u00a0<\/strong>and what is your favorite?<\/strong><\/p>\n

Costa Grill\u2019s 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.<\/p>\n

4. What can guests expect from the food menus you\u00a0<\/strong>serve for weddings and other special occasions held at\u00a0<\/strong>Acqualina and how do these menus make these events\u00a0<\/strong>even more memorable?<\/strong><\/p>\n

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.<\/p>\n

Please contact our events department<\/a> to book your next catering event.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Juliana Accioly Meet Glen Carnagie, Acqualina Resort\u2019s Head Chef of Culinary Concepts. Born in Jamaica, Chef Glen brings together his passion for food and hospitality at Costa Grill and […]<\/p>\n","protected":false},"author":19,"featured_media":17208,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[99],"tags":[],"class_list":["post-17203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-epicurean"],"acf":[],"yoast_head":"\nMeet the Head Chef of Acqualina Resort | Acqualina Lifestyle Blog<\/title>\n<meta name=\"description\" content=\"Meet Glen Carnagie, Acqualina Resort\u2019s Head Chef of Culinary Concepts! 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