Everything has its time. Seasons come and seasons go. We can fall victim to the changes of time, or we can emerge victorious. We chose the latter, and in 2016 we made some amazing improvements, the latest and greatest in these updates being our new fearless leader: Executive Chef Chris Robertson.
Chef Chris began his culinary journey working at several notable New York City restaurants including North End Grill, Maialino, and Tabla.
In his career, he has served a variety of roles including Executive Sous Chef under the leadership of esteemed restaurateur Danny Meyer, and most recently Chef de Cuisine at Portland’s Roman Candle Baking Co.
In other words, he knows his stuff.
After an extensive search and interview process that included a “taste-off” competition amongst the final three chefs, we chose Chef Robertson for the vibrant flavors and creativity that he brings to his dishes.
“During the interview process and throughout the taste-off,” comments Southpark Seafood General Manager Jason Gerlt when asked about Chef Robertson, “Chef always honed in on the belief that great food begins at the source. This deeply resonated with our team as it spoke directly to how we operate as a business.”
“Plus,” Gerlt adds, “it didn’t hurt that we were able to snag him away from the same company that our previous chef left to – a little healthy competition is good for any business!”
You can try Chef’s new signature dishes such as salt-baked prawns (amazing), grilled octopus (tantalizing), fettucine with uni (titillating) and hamachi crudo (…mmmm…) on the Southpark menu effective immediately.