He curated a menu of fusion dishes paying homage to his humble upbringing. He accepted a Chef de Partie position at Juni, and shortly thereafter, a Sous Chef position at The Wayfarer, both ESquared Hospitality restaurants.Ĭhef Orlando Clemente was offered the opening Executive Chef position at That Latin Spot, an American/Caribbean kitchen in Brooklyn, New York. The night started with a Branzino and ended with an offer of a job. Chef Shaun Hergatt, a Michelin-starred and award-winning Australian chef, invited him over to cook one evening. Fully understanding the great responsibility of running a successful kitchen gave birth to his dream of becoming a Chef.Ĭhef Orlando Clemente’s skill and dedication landed him the positions as Butcher and Chef de Partie at Blue Water Grill in Manhattan in 2000, a part of BR Guest Hospitality where he continued to learn and honed his craft for well over a decade.Īn evening in 2017 changed the trajectory of his culinary career. After arriving in New York, and still in his teens, his Uncle Emigdio Clemente asked him if he wanted to learn and work in his kitchen. A rich environment filled with family and community coming together over meals nurtured his love for food. Chef Orlando Clemente was born in a small town called Ahuehuetitla about 4 hours south of Mexico City, Mexico.
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