Fort Lauderdale - Flipbook - Page 54
SENIOR SOUS CHEF AT SEA
LEVEL RESTAURANT AND
OCEAN BAR
MEET
MARCO
GRAJEDA
After a day at the beach, dine on fresh
seafood, premium cuts of meat and local
cuisine outdoors, steps from the shore.
The flip flop-friendly Sea Level Restaurant
and Ocean Bar delivers delicious dining in a
beachfront setting, pairing elevated cuisine
with unbeatable ocean views.
For Senior Sous Chef at Sea Level Restaurant
and Ocean Bar, Marco Grajeda, the daily beach
views are definitely a work perk but second to
interacting with guests and creating a
memorable experience.
“The best part of my job?” asked Chef Marco.
“Everything! But especially the people. I love to
chat with our guests that travel from all over to
stay at Harbor Beach and listen as they share
their South Florida experience. In return, I’ll
share recommendations on things to do – or
dishes to eat – in the area.”
It’s not uncommon for Chef Marco to make his
rounds to tables of diners to connect with the
guests, and loves finding opportunities to
“I love to chat with our
guests that travel from
all over to stay at Harbor
Beach and listen as they
share their South Florida
experience. In return, I’ll
share recommendations
on things to do – or
dishes to eat – in the
area”.
54
PRESTIGE | Harbor Beach
surprise and delight guests with appetizers
or desserts to treat them to an unforgettable
experience.
Leading the culinary team for three of the
resort’s al fresco dining options – Sea Level
Restaurant, Loggerhead Grill and the signature
Barefoot Dining experience – His focus is on
developing menus, ensuring top-notch food
quality, and leading the team of cooks. A part
of the Harbor Beach culinary team for nearly
six years, he previously served as the Banquet
Sous Chef.
A graduate of the Culinary Institute of America,
Chef Marco kicked off his career with an
internship at the AAA Four Diamond Resort, JW
Desert Ridge in Phoenix, igniting his passion
for hotels and the hospitality industry. Crediting his immigrant grandparents with instilling a
strong work ethic, he recalls how they came to
the U.S. in the 1980’s.
“My grandparents were a huge influence in my
life, they came from Chile with little education
and speaking little to no English to escape
political turmoil under Pinochet’s government.
They worked multiple jobs in order to create a
better life for their children and grandchildren.”
In his downtime, Chef Marco enjoys spending
time with his family, cheering on his favorite
soccer and football teams – the New York Red
Bulls and New York Jets, fishing, and visiting
nationals parks to hike.
