As chef de cuisine of The Ritz-Carlton, Fort Lauderdale’s Burlock Coast, Gavin Pera, relies heavily on the bounty of local farmers and fishermen, preferring to partner up with local purveyors and artisans to spotlight the abundance that South Florida has to offer. His menu promises unique tableside craft with a touch of flare and an unwavering attention to detail.
No stranger to the kitchen, Pera’s passion for the culinary arts began at an early age, in large part due to his grandmother. Upon graduating from Le Cordon Bleu in Miami, Pera sought to work with other talented chefs, cooking his way across Florida and the Caribbean. From a Chef de Partie, to a Sous Chef, to a Restaurant Chef, and most recently a Chef de Cuisine, Pera has provided his talents to several luxury resorts such as The Ritz-Carlton hotels of South Beach, Sarasota, St. Thomas, and Loews Don Cesar.
Chef Pera has maintained a Four Diamond Rating for six consecutive years and placed fourth in 2010 for food quality within The Ritz-Carlton Hotels. While at the Loews Don Cesar’s Maritana Grille in 2014, he was a recipient of the Diroña Award for excellence from Distinguished Restaurants of North America and was ranked number one in food quality throughout the Loews Hotel Company.
With more than fifteen years of professional cooking and kitchen management experience, Chef Pera exemplifies stellar leadership qualities, a dedication to team building, and a passion for conscientious sourcing and sustainability.
James Camp, Beverage Manager
James Camp, Beverage Manager of The Ritz-Carlton, Fort Lauderdale’s Burlock Coast has travelled extensively throughout the U.S., having worked in a multitude of hotel restaurant and bar environments. Native to Memphis, Tennessee, Camp’s first job was with Cleotis Brubaker's in his hometown, working as a restaurant busser working on farms throughout West Tennessee. Eventually Camp headed to Charleston, S.C., where he studied Urban Mushroom Farming and Terence McKenna's Ethnobotanical Research.
From 2008 – 2012 Camp worked at several high-end luxury hotels throughout Tennessee and South Carolina, including Orient-Express Charleston Place Hotel, Crowne Plaza Hotel and McKibbon Hotel Management, as the bar apprentice, front desk & guest services manager and hotel factotum. After assisting in opening a lifestyle hotel in Asheville, N.C., Camp held the position of general manager at The Regattabar Jazz Club and Noir Lounge, in The Charles Hotel in Cambridge, Massachusetts from 2012 – 2014. Camp later accepted an opportunity with the late Alex Calderwood's Ace Hotel Group/Atelier, in southern California, where he was able to collaboratively execute his creativity by revamping the cocktail program.
In August 2015, Camp was named beverage manager at The Ritz-Carlton, Fort Lauderdale’s newest restaurant, Burlock Coast Seafare & Spirits. He worked with Washington D.C. architectural design firm, Street Sense, to help conceptualize the $9 million restaurant and bar build-out – the second one of its kind in The Ritz-Carlton collection.