The Ritz Carlton, Fort Lauderdale is delighted to announce South Florida culinary powerhouse Adrienne Grenier as the newly-appointed Chef de Cuisine for the elegant beachside resort’s signature restaurant, Burlock Coast.
The new role marks Grenier’s return to South Florida for the first time since 2020 where she was Executive Chef of 3030 Ocean Restaurant at the Fort Lauderdale Marriott Harbor Beach Resort & Spa.
Prior to that, she worked under longtime mentor and The Ritz-Carlton, Fort Lauderdale Culinary Director, Chef Paula DaSilva at 1500 Degrees Restaurant—named one of the “Best New Restaurants” in the country by Esquire Magazine.
During this time, Grenier also achieved high-profile status by competing on and winning an episode of Food Network’s long-standing cooking competition, Chopped.
The success of her tenure in South Florida was followed by a stint in Brooklyn, New York, where amidst a pandemic and city-wide shutdown, Grenier landed a job opening in the kitchen of beloved neighborhood gem Pasta Louise before ultimately accepting the highly coveted leadership position with The Ritz-Carlton, Fort Lauderdale.
In her new role, Chef Adrienne demonstrates her capacities as one of South Florida’s foremost culinary talents by incorporating her innate skill in combining flavors found in locally sourced ingredients into the modern coastal cuisine featured in Burlock Coast’s diverse menu which highlights distinctly regional flair.
Subsequently, she has created a roster of new seafood-rich selections inspired by a lifelong passion for food that began in the kitchen of her childhood home in Hollywood Beach.
New menu items include the following: Coriander Roasted Local Wahoo with red chili pepper Kosho, cauliflower, and Florida oranges; Yellowfin Tuna Crudo with Castelvetrano olives, shaved fennel and topped with Calabrian vinaigrette; Chilled Shrimp paired with tropical fruits and watermelon Aguachile; Florida Flounder cooked in brown butter and served with summer squash, charred eggplant, smoked roe and crème fraiche; Grilled Bone-In Ribeye Steak with summer corn, jalapeno succotash and charred green onion; NY Strip with Gratitude Farm mushrooms, sunchoke puree and green garlic butter; Whipped Ricotta Toast with Chef Paula DaSilva’s carambola jam; and East Coast Oysters with key lime Kosho and ponzu sauce.
An alumnus of the culinary school at the Art Institute of Fort Lauderdale, Grenier additionally holds a Bachelor of Science degree in Food Science and Nutrition from Florida State University.
In 2005, the budding young talent landed her first job in the restaurant industry as a cook at 3030 Ocean restaurant where she worked under the creative direction of Chef Dean Max and initiated her ongoing collaboration with Chef Paula DaSilva.
After learning the ropes of the business and further developing impressive cooking skills, Grenier headed to southern California.
She basked in the region’s natural resources, spending time hiking and strolling through farmer’s markets, expanding her knowledge of organic produce and experimenting with flavor pairings.
Grenier even took on an opportunity to cook at celebrity Chef Gordon Ramsey’s Michelin-starred restaurant at the London Hotel in Los Angeles before returning to South Florida in 2010.
Chef Adrienne is excited to continue evolving Burlock Coast’s sterling reputation as one of the best restaurants in Fort Lauderdale, ideally located in one of the top hotels in the country.