“We are delighted to have Chef Jorge bring his passion for regional cuisine to Solu,” said Ron Lamers, General Manager. “Chef’s keen awareness of the integrity of food in its natural state, his eye for color and instinct for the balance of tastes will mirror the colorful tropics on which Solu’s menu will be based.”
Known for his consistent, modern culinary style, Chef Jorge fuses the soulful foods and recipes from his family’s Puerto Rican heritage with his own blend of clean, focused Asian inspired flavors.
With an emphasis on seafood, signature menu items at Solu will include a fresh interpretation of the Caribbean classic pasteles, seared Florida grouper with a spicy Puerto Rican sancocho broth, and plantain ‘mofongo’ laced with sweet roasted garlic. Smaller producers of exceptional quality ingredients will be sourced from indigenous items such as island princess conch, clams and tropical fruits.
“Opening Solu is an irresistible opportunity to create something totally different; there will be nothing like it in the area,” states Chef Jorge. “Patrons at Solu can expect to have their palates tempted with dynamic, seasonal cuisine that reflects the tropical environment in which we live,” Carlos says.
Solu will feature an exposed kitchen, as well as al fresco dining under a covered loggia. Other dining options under Chef Jorge’s guidance will be the Resort at Singer Island's casual beachfront restaurant, The Reef, The Lagoon Grill, a day time bar & grill by the grotto-style lagoon pool, The Café, a coffee express in the resort’s lobby and 24-hour in-suite service. Private cabana dining by the elegant infinity pool will also be available.
Chef Jorge’s impressive career includes a three-year tenure at the Raleigh Hotel on South Beach, where he worked directly with Eric Ripert of Le Bernadin. He brings with him years of experience at several of New York’s most acclaimed restaurants, including the Mercer Kitchen, as chef de cuisine for the opening of Butter, and as executive chef of Sunset Beach on Shelter Island, NY.
Born and raised in Brooklyn, New York, Chef Jorge graduated with a BSET degree in engineering, and practiced for one year, at the same time catering small functions and events for friends. This side business was so successful that he followed his heart – straight into the kitchen at 44 @ Royalton Hotel, NY. Chef Jorge spent the early part of his career honing his skills at notable Manhattan restaurants, and earning a diploma from the Institute for Culinary Education in New York in 2000.
Chef Jorge’s approach to cooking is intuitive. “There’s an inherent beauty in simplicity;it’s all about the quality of the ingredients and the passion with which you prepare it,” states Chef Jorge.
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