South Florida is quickly becoming a major player in the celebrity dining scene. It seems that almost every time you turn on the Food Network, or watch any of the competitive cooking challenges that are becoming more and more popular all across the television spectrum, you’ll find someone who lives and cooks in our little corner of paradise.
This hasn’t gone unnoticed by the staff of Palm Beach Happening, either, and we’ve been fortunate enough to get to talk to some of these amazing chefs. This month, we’re featuring Chef de Cuisine Manlee Siu of Eau Palm Beach.
How did you get started in the food industry?
Started when I was sixteen, working at my family restaurant after school.
Can you tell us a little more about Angle Restaurant?
It’s a contemporary modern American restaurant serving seasonal cuisine using local and regional products. The setting of the restaurant is a warm and inviting space with sleek and urbane décor, chocolate velvet walls, glowing candlelight, mirrors and a Best of Excellence award winning wine selection.
What is your philosophy on cooking?
Only use foods in that season that are locally sourced, sustainable and each recipe is made from scratch.
Of all the dishes on the currant menu, which is your favorite?
It’s like asking me to pick my favorite child, I love each dish equally.
Are you enjoying your time in South Florida?
Yes, from getting to know the locate growers to the beautiful beaches.
Can you tell us a bit about your previous experience in fine dining?
First experience in fine dining was a Mobil 5 Star, Relais & Chateau restaurant Gary Danko in San Francisco. After that I was lured across the bay to Berkeley and was the opening Chef de Cuisine for the Meritage Restaurant, the 4 star/4 diamond Claremont Resort Spa for four years under the direction of Award Winning Rising Star Hotel Chef Josh Thomsen.
I know that Angle focuses on using more local cuisine. What food are you planning on highlighting this summer?
Local produce like mango’s from Zill’s Farm in Boynton Beach, coconuts and black persimmon from Truly Tropical Delray Beach, chicken from Lake Mead Farm in Ocoee, lamb Elysian Fields Farm in Pennsylvania(raising they lambs holistically).
I know that Eau has, in the past employed chefs who were involved in cooking contests, you have any interest in that?
Yes, sure. If is good for spot lighting what we do every day at the restaurant.
What new and exciting plans do you have for the Angle Restaurant?
Beside using local and region ingredients, we are going to “preserve the seasons” by fermenting and pickling, making our own charcuterie and continue our house made pasta.
We’d like to thank Chef de Cuisine Manlee Siu, as well as the rest of the staff of Eau Palm Beach for helping to make this interview possible, and allowing us the opportunity to sample some of the amazing dishes served everyday at Angle. Next month, we hope to bring you an interview with local chef, and champion of Chopped on the Food Network, Robyn Almodar.
If you’re a local chef whose cuisine matches up to the best out there, we’d love to talk to you. Contact us and perhaps you can be the next celebrity chef!