Q&A with Chef Rich Willerer
of Atlantis, Orlando
Contemporary American best describes the modern, melting pot cooking
style of Rich Willerer, Chef de Cuisine, Atlantis, Renaissance
Orlando at SeaWorld. Always attuned to trends, he portions plates
for contemporary appetites and seeks ingredients that combine to
make menu magic. Before coming to Orlando he went to college in
his Detroit hometown, served as an apprentice for the culinary Olympic
team, was awarded three Gold and two Silver Medals from the American
Culinary Federation, and came up through the Marriott ranks (Renaissance
hotels are a Marriott brand) with posts in Chicago and Boston.
CMEplanner: We understand you trained under top, gourmet
chefs and competed in culinary Olympics but you also were an Army
cook. I won't ask for your recipe for creamed chipped beef, but
does a gifted chef learn anything about cooking in the Army?
Willerer: Yes, I learned about patience, self-discipline and a
sense of proportion. Chefs can get carried away trying to load too
many things on one plate. I'm passionate about food but I also keep
things simple and in harmony.
CMEplanner: You say you don't keep secrets, so tell us how
you make your signature dish at Atlantis.
Willerer:
I do roasted sea bass with gnocchi, orange mojo, and a touch of
earthy, Beluga lentils. The dish has the kind of visual impact I'm
proud of. I dress the plate with mojo made with natural, heirloom
tomatoes for depth plus freshly squeezed orange juice and a little
cumin and Anaheim pepper. Then come two gnocchi made with riced
potato and raw Nantucket scallops in addition to the usual gnocchi
ingredients. I pipe them with a pastry bag for a spiral effect,
scatter a few lentils for color, put the sea bass atop that and
top it with a lobster tail poached in olive oil. It's garnished
with a piece of artichoke, fresh basil puree and basil blossoms
for the final touch.
CMEplanner:And the wine to go with that?
Willerer:
Puligny-Montrachet, Joseph Drouhin Vineyard is an excellent first
choice, or Silverado sauvignon blanc, which is aged in stainless
steel for a crisp, clean taste that compliments the citrus in the
mojo and goes well with the buttery taste of the sea bass.
CMEplanner: Most chefs are
ferocious about their sources. Do you have special suppliers?
Willerer:
They range from seafood suppliers in the Northeast to a woman here
in Orlando who grows herbs just for me. I have my own herb garden
at the hotel, and I have farmer friends who bring me micro-herbs
and micro-vegetables. I even have special knife suppliers and I'm
picky about spices and even salt. You'd be surprised how important
it is to use kosher salt, sea salt, smoked salt, or whatever salt
is exactly right to bring out the flavors in a dish.
CMEplanner: The men in your family were in the auto industry for four generations but we understand your mother was a pastry chef.
Willerer:
She knew the business, knew how rough it would be. She and
Dad hoped I'd get an engineering degree. But this is where I want
to be, working with the best ingredients in the world and getting
paid for having so much fun.
CMEplanner: What do you do when you're not in the kitchen?
Willerer: I
like mentoring future chefs and teaching culinary arts. Orlando
is perfect for year-round golf and soccer, and I also like to return
to snow county to ski or play hockey.
*Entrees: $26-$41. Chef's daily specials are market priced.
* * *
Pan-Seared Fillet of Sea Bass, Lobster and Artichoke Fricassee, Scallop Gnocchi and Tomato Citrus Moho.
Atlantis
Renaissance Orlando at SeaWorld
6677 Sea Harbor Drive
Orlando, FL 32821
(407) 248-7335 or (407) 351-5555
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