Who's in the Kitchen? Ocean Prime Orlando Executive Chef Guy Ferri

One of the things Executive Chef Guy Ferri told me as we sat at Ocean Prime Orlando restaurant for this interview was “This is my last job.” But like many who get to the top as Executive Chef, the road is not always paved with ten inch Global knives, fat salaries and cushy television shows. Some, like Chef Guy, make it out of sheer determination, perseverance, hard work, talent and often, what they don’t possess.

Hungry. Broke. Ambitious. These are a few of the traits and characteristics Chef Guy had in his tool box as he began his culinary career in 1990. Chef Guy is a New Jersey native and Culinary Institute of America graduate.

Chef Guy went West, to Texas, to connect with mentor and friend, Tony Vallone. Prodded by Tony, Chef Guy used one credit card, several tanks of gas, nerves of steel, and energy that seems to come only from a twenty-something-wanna-be chef to drive from Texas to California in search of a kitchen.

Chef Guy was fortunate to have met Jeremiah Towers in San Francisco when Towers still reigned supreme at Stars in the early 90s. While there, Chef Guy developed his signature style of cooking; a blend of California minimalist approach-think Alice Waters, with the classic cooking technique-think Thomas Keller.

But in life, change is the only constant that we can rely on. So Chef Guy packed his tool box and moved back East to New York to be with his wife, also a Chef, and “have a life.”

Then in 1996, he ventured back to San Francisco to work with Top Chef Scott Bryan at Indigo. This mentoring relationship would become a lasting friendship and an important step for Chef Guy. Then, he and his wife, a savvy front of the house manager, would buy Cobalt Tavern-A Supper Club, and would change it back to The Washington Square Bar and Grill-a San Francisco restaurant main-stay in the 70s. They would remain there until 9/11, and then, like many folks, that catastrophic event would become the catalyst for change in their lives. This turning point in his career would bring them south, to Florida, in search of a new kitchen and perhaps, warmer weather, too.

Chef Guy took the 350 mile drive from Jacksonville to Miami for a cattle call interview with Ocean Prime. With his polished skills and tool box almost full, Chef Guy was offered the job as Sous Chef the next night. He never looked back.

Today, Chef Guy is the Executive Chef of Ocean Prime Orlando, a Cameron Mitchell Restaurant. He, his staff, (including the talented Sous Chef Sean O’Brien), along with the professional staff of Bar-Chefs, create fresh, seafood dishes, succulent USDA Prime beef entrees and a traditional, trendy, American bar menu for the 240 seat supper club and swanky Blu Lounge bar scene. This local favorite restaurant and lounge has been dubbed “Rat Pack meets Sex and the City” to reflect the combination of great food, drinks and atmosphere. The definition of what makes Ocean Prime, well, Ocean Prime.

Thanks, Chef Guy.

POUNDS OF FISH PER WEEK: 250-300.

GO-TO RESTAURANT: Timpano Italian Chop House and K-Bar.

BIGGEST RESTAURANT CHALLENGE and SOLUTION: Fluctuations in business. Build a stronger, consistent, local clientele.

HOT CURRENT SOCIAL ISSUE: Sustainability

DREAM VACATION: Spring in Paris

KITCHEN TIP: Source freshest ingredients. Buy seasonal. Stay humble.

COOL KITCHEN TOOLS: 10” Global Chef knife and Microplane.

ULTIMATE LAST MEAL: Fresh Peaches.