Table Talk with Chef Josue Perez

Josue Perez is Four Flamingos’ new chef de cuisine. Photo by Roberto Gonzalez.

How did you first become interested in cooking?

Heritage. Family. I used to love watching my mom and my grandma cook. My uncle used to own restaurants. Once I came to the United States, I found a small technical college in Kissimmee called Southeastern Culinary Academy. That’s where my journey began. 

When did you get started in the kitchen with your family?

I worked at my uncle’s restaurant as a server/bartender. I was spending more time in the kitchen watching the cook make the dishes, because I wanted to know why the food tasted so good.

What was the first dish you made that you were proud of?

A seared grouper with asparagus tips and lemon caper sauce (while at Bigfoot). It was recognized by Scott Joseph. It made me proud that I actually had a future in this business.

What is your creative process in planning a new dish?

Most people start with the protein. I usually start with the sauce, because for me the sauce is the main component that’s going to tie everything together.

How does your heritage inform your cooking today?

It has a big impact in the tropical flavors. But it’s not just about Puerto Rico, this is about Caribbean, Latin influences. And that’s what makes Florida unique.

What, to you, makes a dish great? 

When all of our team agrees that it’s going to be the best dish for the hotel and for Four Flamingos. It’s not about pride, it’s about making sure that our guests have the best and most beautiful experiences in the restaurant.

What advice would you give to someone who might be hesitant to try a new dish or a new flavor?

Always try it once. I’m not going to get offended. Not every palette is the same. Not everybody thinks the same. But you will never know unless you try.

How often do you seek out ingredients? 

You know how kids love Toys “R”Us? I love supermarkets. If you let me in a supermarket, especially one that is specialized like on Colonial Drive with all those beautiful Asian markets, I can get lost in there and you’re gonna have to text me to come back home. But that’s the beauty of it. It’s something else for me to figure out.

How has the menu evolved since you joined Four Flamingos?

Chef Shelby {his predecessor} had a beautiful mind when it came to Southern and Mediterranean cuisine, I applaud her for that. When we started working together, we had a beautiful vision of introducing more Caribbean flair into the menu to make it more appealing to our guests. I want to continue that.

How does the cocktail program work hand-in-hand with the menu?

We do the menu, then sit down and have a conversation. We’re crafting the menu toward some of the drinks that were already on the menu for happy hour.

Editor’s Note: Four Flamingos just debuted a new happy hour.

What are some of your favorite flavors to cook with for spring? 

Beautiful mangoes. Passionfruit is something that is going to be nice and refreshing. And I like to work with asparagus a lot during spring.

What is one thing that you can’t be without in the kitchen?

Tongs. And clean towels. You can’t run a very successful kitchen without them. 

Small Bites

Coffee or tea? Coffee

Cake or pie? Pie

Sweet or savory brunch? Savory

Appetizer or dessert? Appetizer

Beer, wine or cocktail? Beer

Food truck or food hall? Food truck

Sushi or ramen? Sushi

Fish or beef? Fish

Favorite guilty indulgence? Peanut M&Ms

Four Flamingos

Inside the Hyatt Regency Grand Cypress Resort

1 Grand Cypress Blvd.,Orlando, FL

407-239-3854  

fourflamingosorlando.com | @fourflamingosorl