Editorial Board Guest Author
Executive Chef, Seagar's Prime Steaks & Seafood - Hilton
A graduate of Delgado Culinary Institute in New Orleans, Executive Chef Lee Guidry has spent more than 11 years in the culinary industry, honing his skills through various positions in Nashville, Chicago, and Crestview, Florida. His passion for cooking stems from his summers spent in the south of Sardinia, Italy where he learned classic and regional Italian preparations. He also worked with classically trained chefs from Germany, France, Spain and Japan absorbing the distinct philosophies of each region's cooking techniques. Drawing on his expertise in authentic Italian techniques and his extensive time exploring the flavors of the coast, Chef Guidry delivers a signature style and experience unique to Seagar's.
Before joining Seagar's Prime Steaks & Seafood, Chef Guidry dedicated two years to the Meli Cafe Group in Chicago, where he designed, executed and oversaw their first venture into dinner service. He also spent four years as the head chef at SushiSamba Rio in Chicago, where he was responsible for all aspects of the hot kitchen and worked side-by-side with Chef Shige-san, a certified Sushi Chef in the U.S. Before that, Chef Guidry worked as executive chef at Bound'ry in Nashville, where he designed seasonal menus featuring local products .
In addition to his culinary arts and chef training at Delgado Culinary Institute in New Orleans, Chef Guidry studied Psychology at the University of Southern Alabama in Mobile. He is also continuing his education through the ACF Florida program to obtain a certified executive chef title and is a certified foodservice manager in the state of Florida and the city of Chicago. He was voted "Top Ten Young Chefs" by Sarasota Magazine and nominated for "Best Chef Chicago" in 2012 by Best Chefs America.
Please visit http://www.hiltonsandestinbeach.com for more information.
Mr. Guidry can be contacted at +1 850-622-1500 or firstname.lastname@example.org