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.