Skip to Content

Rick Laughlin, Chef de Cuisine Serves Coastal Southern Favorites at Prestigious
Culinary Institution

Amelia Island, Fla. (October 24, 2016) - The world-renowned James Beard Foundation welcomed Rick Laughlin, Chef de Cuisine of the AAA Five-Diamond restaurant, Salt at 
The Ritz-Carlton, Amelia Island, into their distinguished kitchen in New York City on Thursday, October 20. While there, Chef was asked to cook an exclusive 80-person ticketed dinner. Chefs are selected to cook at the James Beard House based on a number of criteria including "national or regional reputation,” and “known use of high quality, seasonal, and/or local ingredients.” Chef Rick is one of few selected Chefs in the world who were invited to cook at the celebrated house for the invitation-only appearance this year.

The open kitchen is known as a “performance space” for visiting chefs, and with the intimate group, made for an interactive setting. The night began with hors d’ oeuvres and cocktails, followed by a five course dinner with wine pairings.

The dishes served by Chef Rick were a culmination of his favorites over the 14 years he has been at The Ritz-Carlton, Amelia Island.  He used ingredients that pay tribute to the locale’s rich bounty from the ocean and beyond to create dishes including King Crab Beignets with Brussels Sprout Slaw and Preserved Lime Aïoli, Hawaiian Tuna Carpaccio with Potato Confit, Quail Eggs, Parmesan, and Black Olive Powder, and Smoked Key West Pink Prawns with Grits, Goat Cheese, Green Tomato Marmalade, Balsamic Reduction, and Arugula one of the most popular dishes in the Florida restaurant.

“We are honored to share our creations from the acclaimed Salt at one of the most well respected culinary establishments in the world,” said James E. McManemon, General Manager of
The Ritz-Carlton, Amelia Island. “The theme of Salt started in the restaurant and has truly carried on throughout the hotel, to the spa, programming and classes, and in-house at our Salt shop – we’re very proud of the concept.”

In November, following a refresh, Salt and Chef Rick will offer the James Beard House Amelia Island Sojourn Dinner as a special tasting menu for a limited time, so hotel and restaurant guests can experience what Chef showcased in New York City.

Chef Rick joined The Ritz-Carlton, Amelia Island in 2002 and in 2010, became Chef de Cuisine and has received the prestigious AAA Five Diamond Award several years in a row at the acclaimed Salt. As Chef de Cuisine, Rick is redefining Contemporary American Cuisine with his philosophy of “making something so familiar, taste so different.” Chef's innovative ideas, contemporary techniques, and integration of salts from around the world have taken Salt to new heights.