c h e f p r o f i l e
Seagar’s Prime Steaks & Seafood b y K e m p t e n Ta y l o r
Due to the abundance of seasonal produce and the amount of fresh seafood that comes into season, we’ll have some really new and exciting menu options available to our guests and locals.
Executive Chef Lee Guidry
numerous years to honing his skills through various positions in Nashville, Chicago, and the Florida Panhandle. His passion for cooking stems from his summers spent in the south of Sardinia, Italy, where he learned classic and regional Italian preparations. He also worked with classically trained chefs from Germany, France, and Japan; absorbing the distinct philosophies of each region’s cooking techniques. Prior to joining Seagar’s Prime Steaks & Seafood, Chef Guidry dedicated two years to the Meli Café Group in Chicago, where he designed, executed, and oversaw their first venture into dinner service. He also spent four years as the head chef at SushiSamba Rio in Chicago, where he worked side-by-side with Chef Shige-san, a renowned Sushi Chef in the U.S. Before that, Chef Guidry worked as executive chef at Bound’ry in Nashville, where he designed seasonal menus featuring local products. In addition to his culinary arts and chef training at Delgado Culinary Institute in New Orleans, Chef Guidry studied Psychology at the University of Southern
added a selection of Northern East Coast and West Coast oysters along with a trained staff, ready and able to educate guests on the difference. Also new to the menu and recommended by Chef Guidry is the Charcuterie & Cheese Board, featuring house-smoked meats and pate, as well as hand-picked cheeses, house-made pickles, and condiments. “We are always adding new items as we change the menu every season to incorporate the flavors of that season,” says Guidry. Chef Guidry was born and raised in the area, and has a deep appreciation for the bounty of ingredients available from both land and sea. With such a passion for fresh and local ingredients and produce, Chef Guidry takes full advantage of Florida’s extended growing season. “When creating new menus, I tend to lean toward clean and fresh flavors. Being near the coast, we have access to an abundance of local and fresh ingredients which are incorporated throughout our menu. Around 99 percent of ingredients we use are local,” says Guidry. “We are looking forward to spring at Seagar’s. Due to the abundance of seasonal produce and the amount of fresh seafood that comes into season, we’ll have some really new and exciting menu options available to our guests and locals.” Seagar’s Prime Steaks & Seafood’s seasonally-driven menu, extensive wine list, and continued tradition of table-side services always provides the possibility of surprise to the newcomer or frequent diner of the restaurant. Seagar’s Prime Steaks & Seafood is open on Tuesday - Saturday 6:00-9:00 p.m. Seagar’s Prime Steaks & Seafood is located in the beachfront Hilton Sandestin Beach Golf Resort & Spa in Miramar Beach, a beachfront address adjacent to Destin, Florida. For reservations, call (850) 622-1500 or visit seagars.com.
T he panhandle’s longest standing AAA Four- Diamond Restaurant, Seagar’s Prime Steaks & Seafood, has been celebrated as one of the area’s top spots for fine dining. Overlooking the emerald green waters of the Gulf, Seagar’s is located in the Hilton Sandestin Beach Golf Resort & Spa, which is the largest full-service resort along Northwest Florida. The restaurant has appointed Lee Guidry as the restaurant’s new executive chef, whose exceptional menu offerings and attention to detail are sure to keep Seagar’s a shining star on the Gulf Coast’s dining scene. A graduate of Delgado Culinary Institute in New Orleans, Executive Chef Lee Guidry has dedicated
Alabama in Mobile. He is also continuing his education through the American Culinary Federation to obtain a Certified Executive Chef (CEC) certification, and is a certified foodservice manager in the state of Florida and the city of Chicago. He was voted Top Ten Young Chefs by Sarasota Magazine and nominated for Best Chef Chicago in 2012 by Best Chefs America. Under the leadership of Chef Guidry, Seager’s menu includes filet mignon beef carpaccio, a rich and classic duck cassoulet with puff pastry; pan-roasted grouper with exquisite fried potatoes and roasted beet salad with champagne vinaigrette; seared snapper; and beautiful desserts made in-house. This season the restaurant has
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