Chef

Gary LaMorte

"Managing in an environment where careers begin and end regularly can numb you to the importance of all. Through the recruiting process I get to interact with persons in transitionary phases, keeps me grounded and appreciating what’s really important. Be mindful of the opportunity in front of you everyday. Alternatively; sometimes life pushes you out of the nest and it’s time to flap your wings... #thereisnosettle"

"Torta Negra de Jueves Santo. Oldest Recipe in Ecuadorian Cuisine. Dated back over 400 years “The Good Thursday Black Tart” has 25 ingredients and requires 6 hours to prepare. @#Throwbackcake"

"Managing so many properties gives a unique perspective on excellence. Ive never met a success who intended to anything less than that. The business concept is almost inconsequential.. Turmeric & Mandarine infused Kombucha Brine. Organic 🐓 Garden thyme, garlic for good measure.. #broiledisthenewblack"

"The pacific north west is a treasure trove of amazing local product. These oyster mushrooms were so fresh it was as if the air surrounding them was slightly still, like they were surrounded by an aura of forest peacefulness.. #midnightphotos"

"Red Miso & Calamansi Lime Broiled Shellfish. Kona Lobster, Kauai Shrimp, Kona Abalone, Yellowfoot Opihi. Decadent to say the least this preparation personifies the cuisine at @chefmichaelmina"

"This morning I’m grateful to manage in an environment where challenging the norm and questioning the status quo is a strength.. @minasfishhouse startling December 14th.."