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Chef Seabass Portfolio

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My Food Gallery

Seared Scallops — Seared Sea Scallops, Vadouvan Zucchini, Togarashi Aioli, Sweet Tomato and Forbidden Cabbage

Deep Fried Blue Soft-Shell Crab — Queso Fresco Arepa Deep Fried Blue Soft-Shell Crab

Champagne Vinaigrette Tuna Tartar

Maple Guinness Braised Boar Cheeks

Deep Fried Blue Soft-Shell Crab

Tempura King Crab

Guinness Braised Boar Slider

Moroccan Chicken

Vanilla Butter Poached Maine Lobster Tail

Seared Big Eye Tuna

Marinated Japanese Red Pepper Steak

Sliced Portions of Spinalis Beef

Comfit Heart Of Palm Salad

Black Cod Sous Vide in Red Onion Duck Fat

Wagyu Tartar

Scallops and Sweetbreads

Chipotle Marinated, Grilled Airline Chicken Breast

Beef Tenderloin Barded in Bacon

Beef Tenderloin Barded in Bacon

Red Angus Beef Tenderloin

Temaki Handroll

Under the Sea

Roasted Prawns — Roasted Prawns with Fennel Fronds

Miso Marinated Lamb Rack

Vegetable Temaki Handroll

Truffle Orzo Lobster Mac

Meli-Mello Tartar Layers of Fish

Baked Avocado, Egg, Caviar

Amberjack Sashimi

Stone Crab Claws — Fresh Key West, Colossal Stone Crab Claws

Langostino Cheese Nachos

Broiled Eel Temaki Handroll

Seared Maple Fois Gras

Pan Seared Chilean Sea Bass

Sesame Crusted Tuna

Apple Turnover

Sweet potato, pork and string bean soup

Agave Compressed White Tuna

Wagu Tenderloin Tartar

Anti Griddle Quail Egg Blueberry Compote

Kona Kampachi Maple Foise Gras

Wagu Tenderloin Tartar

Dashi Braised Artichoke Heart

Asparagus & Morel Tagliatelle St. Andre

Amber Jack Sashimi

Black Angus Beef Burger with Fried Green Tomato

Petite Tenders

Forbidden Cabbage

Chocolate Almond Crusted Cake

Fried Green Tomato, Herb-crusted & Deep Fried

Contact

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chefseabass@chefseabass.com

About This Site

I love working with anything edible taking food from its raw state and changing it to look and taste like something you’ve never seen before. Passion to me is a matter of working until you find that suitable place where blending the old and the new becomes you, the bridge, through cooking. Expression of technique that I have absorbed through experiences and culture lead me to develop unique, advanced flavor profiles at a multi-sensory level, from wine dinners to the beach side, New York to Miami.

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