Director of Public Relations
The Ritz-Carlton Hotels of Key Biscayne, Coconut Grove and Fort Lauderdale
Direct: (305) 781-2165 Tatiana.email@example.com
New chef takes the helm of celebrated Fort Lauderdale restaurant
Brooke Mallory has taken the position of Chef de Cuisine of Burlock Coast at The Ritz-Carlton, Fort Lauderdale. Hailing from the Midwest, Mallory began her life in the culinary industry working at a seafood restaurant in Northern Michigan. It was during this time that she decided to pursue a career in the culinary arts and enrolled in the Great Lakes Culinary Institute.
After attaining a culinary degree, Mallory (30) accepted a position at 3030 Ocean in Fort Lauderdale where she honed her skills under acclaimed chefs Dean James Max and Paula DaSilva. Looking for a change in scenery, Mallory packed her knives and moved to Ohio where she introduced South Florida-inspired cuisine at another Dean Max destination restaurant, AMP 150 in Cleveland. Later, she worked side-by-side with Chef Brad Phillips at Asador Restaurant in Dallas. The duo collaborated on a menu that combined the styles and flavors of the Midwest, the South, and the Southwest before returning to 3030 Ocean where she became Sous Chef under executive chef Adrienne Grenier.
Mallory now joins Burlock Coast at The Ritz-Carlton, Fort Lauderdale, working once again under the direction of Paula DaSilva, the property’s Executive Chef. Mallory works with the culinary team to create inventive, refined farm-to-table cuisine with a focus on local seafood. A self-described “drink nerd” and cocktail enthusiast, she finds there is beauty and charm in the art of mixology. In fact, in the past, Mallory has jumped behind the bar from time-to-time to concoct her own creative libations to pair with some of her delectable dishes.
New dishes Mallory has introduced to the Burlock Coast menu include Sea Salt Roasted Beets with parsley-mint pesto, Cypress Grove goat cheese, beet vinaigrette; Local Burrata Salad with golden raisins, toasted pistachio, arugula, orange zest; Sautéed Tilefish with farro, wild mushrooms, cauliflower puree and lemon-herb crumb; Grilled Swordfish with carrot puree, roasted root vegetables and romesco; Seared Scallops with white beans, sautéed winter greens and tomato-dill vinaigrette; Roasted Pork Chop with warm Dutch potato salad, watercress and thyme jus and Grilled Beef Tenderloin with confit garlic potato puree, grilled broccolini and chimichurri.
Burlock Coast is located at The Ritz-Carlton, Fort Lauderdale at 1 North Fort LauderdaleBeach Boulevard. The marketplace is open daily from 6AM – 6PM. The bar is open daily from 11AM – 1AM. Breakfast served daily from 7AM – 11:30AM. Brunch served Saturdays and Sundays from 12PM – 5PM. Lunch served daily from 11:30AM – 5PM. Dinner served Sunday – Wednesday from 5PM – 10PM; Thursday – Saturday from 5PM – 11PM. Telephone: (954) 302-6460; www.burlockcoast.com. Valet is complimentary for the first two hours; $10 for 2-4 hours; and $20 for 4+ hours.