Chef Rob Wilson
Two thousand seven marks a homecoming of sorts for Chef Rob Wilson. Three years ago, Chef Wilson left The Ritz-Carlton, Laguna Niguel, promoted to the number one culinary position at The Ritz-Carlton, Dearborn. From Dearborn, he worked his way back to the west coast by accepting the executive chef position at The Ritz-Carlton, Marina del Rey. This year, he happily returned to this beautiful beachfront property as executive chef, a position he has worked toward since joining The Ritz-Carlton.
"I joined The Ritz-Carlton in 1997 as the saucier chef. I moved up through the kitchen ranks and spent time as garde manger chef, chef de cuisine of the former Terrace Restaurant, and then executive sous chef," said Wilson. "During my tenure here, I realized that being executive chef at The Ritz-Carlton, Laguna Niguel was what I wanted to be." As executive chef, Chef Wilson is responsible for overseeing the entire culinary operation including the resort's two restaurants; the new wine tasting room; pool dining; in-room dining; and banquets. He is also charged with menu and recipe development, as well as management of a large kitchen staff.
Throughout his ten-year tenure with Ritz-Carlton, Chef Wilson has assisted with the openings of numerous Ritz-Carlton properties, including Philadelphia, Half Moon Bay, Bachelor Gulch and Lake Las Vegas. He has also provided guidance to culinary students from his alma mater, Dana Hills High School, and to local community colleges, and he directs interns from the world's most prestigious culinary schools.
Prior to joining The Ritz-Carlton, Chef Wilson was co-owner/executive chef of Cervino's and sous chef of The Restaurant at Convict Lake, both in Mammoth Lakes, California. Chef Wilson graduated with honors from the Culinary Institute of America in Hyde Park, New York.
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California Avocado Tuna Sashimi, Diver Scallop, Pickled Watermelon, Avocado Yuzu Emulsion |
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Diver Scallop, Pickled Watermelon
- 4 (2 ½ inch) squares of watermelon
- 4 U- 10 diver scallops, season w/ salt & pepper
- 1 cup seasoned rice wine vinegar
- 2 tsp. sriracha hot chili sauce
- Micro cilantro & amaranth, mixed together
- Salt & pepper, to taste
Method:
- To start, cut the watermelon into ¼ inch rings. Proceed to cut the rings into 2 ½ inch squares. In a medium bowl, mix the rice wine vinegar and sriracha sauce. Place the watermelon into the rice wine mixture and place into the refrigerator. Marinate the watermelon no longer than 30 minutes. Next season and sear the scallops on high heat until they are golden brown on both sides. Remove from the heat and let them rest.
Avocado Tuna Sashimi
- 16 oz. sushi grade A+ ahi tuna
- 2 (1 pound) California Avocados
- 1 cup soy sauce
- ¼ cup brown sugar
Method:
- Slice the ahi tuna into 12-1/16" pieces. Next, remove the avocado pit and slice the avocado cross wise into 1/8" - 1/16" half moon pieces. Reserve the remainder of the avocado for the avocado emulsion. In a small sauce pot, mix the soy sauce and brown sugar. Reduce until syrup consistency. Cool to room temperature.
Avocado Yuzu Emulsion
- 5.5 oz. reserved avocado pulp (without seed or peel)
- 1 oz. yuzu rice vinegar
- 1 oz. lemon-flavored olive oil
- 2-3 oz. ice water
- Salt & pepper, to taste
Method:
- In a kitchen blender, add the diced avocado, yuzu rice vinegar, lemon-flavored olive oil and ice water (1 oz. at a time). Pulse the blender (add water if needed) and puree until smooth. Season with salt and pepper.
To Plate:
- Choose a plate that is conducive to a duo appetizer as shown in the photo. Place the scallop (hot) on the cold pickled watermelon. Top the scallop with micro mix, drizzle lemon oil around. In the center of the plate, put a tablespoon-sized dollop of the avocado emulsion and pull the spoon through. Next, layer the avocado and ahi sashimi. Put a dot of sriracha on the avocado. To finish the dish, drizzle the soy reduction into the space between the avocado and the ahi. Enjoy. Food is love. Chef Rob Wilson.
Yields 4 Servings
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California Avocado Mille Feuille (One Thousand Layers) |
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Ingredients:
- 4 heirloom or colorful tomatoes (red, orange, yellow)
- 4 lettuce leaves (green leaf, Boston or frisée)
- 1 ripe California avocado, seeded, peeled and thinly sliced into 16 slices, divided
- 1 Tbsp. virgin olive oil, divided
- 1 Tbsp. balsamic vinegar, divided
- 4 slices (¼ inch thick) buffalo mozzarella, divided
- ½ cup prepared crab or tuna salad, divided
Method:
- Slice each tomato into 4 slices. Place a lettuce leaf on each salad plate. To assemble stack: Place a tomato slice on lettuce, top with 1 Tbsp. crab or tuna salad and one slice avocado, sprinkle with oil and vinegar. Top with another tomato slice and 1 slice avocado, sprinkle with oil and vinegar. Top with another slice of tomato and top with 1 slice mozzarella and 1 slice avocado, drizzle with oil and vinegar. Top with remaining tomato slice and remaining 1 Tbsp. crab or tuna salad and avocado slice, drizzle with oil and vinegar. Repeat process preparing 4 stacks. Serve.
Tip: Stack can be stabilized with a long sandwich size toothpick.
Yields 4 Servings
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