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We had the opportunity to go behind the scenes, or shall I say behind the glass and into the kitchen of Hyatt Regency Curaçao‘s seafood restaurant, Shor. Executive Sous Chef Stephan Rinzsch gave us a tour of the kitchen and cooking area. Chef Rinzsch, hailing from Germany, was the chef who prepared our delicious jerk-seasoned wahoo a couple nights before our meeting (a preview of what was to be featured on their menu starting in the month of May).
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| Chef Stephan Rinzsch |
In 2010, The Hyatt introduced a farm-to-table program, sourcing ingredients from local farmers on Curaçao. Not only do they obtain their ingredients from farmers, they also purchase the catch of two local fishermen – from mahi mahi to wahoo. These items can be prepared with seasonings including a citrus chipotle rub, cured lemon and basil rub, or cilantro lime seasoning.
Here’s a look at Shor’s open kitchen:
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| A spacious open kitchen enclosed with glass, allowing diners to watch the chefs prepare their meal. The chefs were cooking for early dinner service. We watched them cook braised leeks and, my favorite side dish, white cheddar grits. |
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| Wood-fired grill with someone’s surf and turf cooking |
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| Chef adds another filet to the grill while some BBQ Beef Skewers cook. |
Shor
Santa Barbara Plantation
Porta Blancu, Nieuwpoort
Curacao, Netherlands Antilles
Tel: +011 599 9 840 1234
www.shorgrill.com
