Chef Fred Quinones -

A Culinary Visionary Rooted in Tradition and Innovation

Cuisine Specialties: Versed in Multiple Cuisines

Chef Fred’s passion for food began at home, growing up with his grandmother, where he eagerly watched, learned, and helped wherever he could. These early experiences instilled in him a deep appreciation for cooking as a means of nurturing and bringing people together.

His culinary journey took a professional turn when he attended culinary school in New York City in 1995, setting the foundation for an extraordinary career. Over the years, he honed his craft alongside some of the most respected chefs in the industry, including Larry Forgione, Michael Lomonaco, Jean-Georges Vongerichten, Daniel Boulud, Terrance Brennan, and Emeril Lagasse. Driven by an insatiable hunger for knowledge, he often volunteered on his days off to immerse himself in their kitchens, learning the intricate systems and techniques that define world-class establishments.

Fred's expertise spans a wide range of cuisines, with a strong emphasis on seasonality, responsible sourcing, and using local ingredients whenever possible. His travels across Spain, London, and throughout Europe broadened his culinary perspective, deepening his understanding of global flavors and refining his approach to cooking.

Over the years, Fred has led restaurant openings, worked in corporate dining, independent restaurants, catering, and private chef services. He has played an integral role in the concept development and menu creation for standout establishments, including The Cellar at Duckworth’s and Link & Pin. His ability to balance culinary artistry with business acumen has also earned him recognition in Best New Restaurant awards in Tampa and invitations to participate in charity events and prestigious dining experiences.

Beyond the kitchen, Fred holds a certification in Nutrition, allowing him to craft menus that are not only flavorful but also tailored to meet diverse dietary needs. His extensive experience in multi-outlet operations has equipped him with the leadership skills necessary to manage successful kitchens, mentor rising talent, and ensure exceptional guest experiences.

For Fred, cooking is more than a profession, it’s a lifelong passion. Seeing the instant gratification on a client’s face when they experience his food is the ultimate reward, driving him to continually push creative boundaries and innovate in the ever-evolving culinary landscape.

Sample Menus

  • Select your experience: 3-course or 4-course

    Choose one item per course.

    Starters

    • Bacon-Wrapped Scallops with Sauteed Arugula and Gremolata

    • Broiled Oysters with Cajun Garlic Butter and Toast Points

    • Nueske’s Bacon Steak topped with Soy-Pineapple Glaze

    • Prosciutto Seared Fresh Mozzarella, Wilted Spinach, Basil and Fig Reduction

    Main Course

    • Center Cut Bone-In Filet Mignon, Au Jus with Roasted Fingerlings

    • Prime Cowboy Ribeye with Crab Oscar and Grilled Asparagus

    • Wagyu NY Strip topped with Bordelaise Butter and Corn Souffle

    Side Dishes

    • Lobster Mac & Gouda Cheese

    • Truffled Mashed Cauliflower Au Gratin

    • Sauteed Haricot Verts with Shallots and Thyme

    Desserts

    • Chocolate Cake with a Warm Liquid Center with Vanilla Bean Espresso

    • Sticky Bun Date and Toffee Bread Pudding

    • Key Lime Brulee Cheesecake

  • Select your experience: 3-course, 4-course, or 5-course.

    Choose one item per course.

    Starters

    • Watermelon Gazpacho with Creme Fraiche

    • English Cucumber with Feta, Mint, Kalamata Olives and honey Balsamic Vin

    • Little Gem Wedges with Strawberries, Apples, Carrots and Poppy Seed Dressing

    • Baby Spinach, Frisee, Pears with Bleu Cheese and Pink Peppercorn Vin

    Main Course

    • Pecan and Panko Crusted Boneless Chicken with Pomegranate Glaze

    • Pan Seared Faroe Island Salmon with Tomato Pistou and Tri-Color Baby Carrots

    • Butternut Squash Ravioli with Brown Butter Sage and Currants

    • Pan-Roasted Sumac Black Grouper with Creamy Farro and Bay Leaf Crumble

    Desserts

    • Chocolate Cream Hazelnut Crunch with Fresh Berries

    • Profiteroles with Pastry Cream & Chocolate Ganache

    • Strawberry Tarte Tatin with Chantilly Passion Fruit

  • Select your experience: 3-course, 4-course, or 5-course.

    Choose one item per course.

    First Course:

    • Endive with Shaved Brussel Sprouts, Pomegranate, Goat Cheese, Pistachio and Garlic Honey Sherry Vinaigrette

    • Grilled Romaine Hearts with Bacon, Red Pepper, Blue Cheese, and Shallot Thyme Vinaigrette

    • Baby Arugula with Cucumber, Golden Beets, Pumpkin Seeds, and Lemon Tahini Vinaigrette

    Second Course

    • Tuna Tartare with Hass Avocado, Sesame Chili and Wonton Crisp

    • Seared Tuna Tataki with Fennel, Blood Orange Slaw and Ponzu Reduction

    • Citrus Ceviche with Mahi, Shrimp, and Scallops with Coconut Cream and Plantain Chips

    • Pan Roasted Wild Mushrooms with Goat Cheese served with Crusty Sour Dough Bread

    • Steam Buns with Braised Ginger Hoisin Pork and Daikon Radish

    • Wagyu Beef Tartare with

    • Tuna Tartare with Hass Avocado, Sesame Chili and Wonton Crisp

    • Seared Tuna Tataki with Fennel, Blood Orange Slaw and Ponzu Reduction

    • Citrus Ceviche with Mahi, Shrimp and Scallops with Coconut Cream and Plantain Chips

    • Pan Roasted Wild Mushrooms and Goat Cheese served with Crusty Sour Dough

    • Steam Buns with Braised Ginger Hoisin Pork and Daikon Radish

    • Wagyu Beef Tartare with Osetra Caviar and Cured Egg Yolk

    • Char-Grilled Blue Point Oysters with a Creole Garlic Butter

    • Candied Jalapeno Bacon and Stout Mustard

    • Mallard Duck Flatbread with Pears, Oyster Mushrooms, Tomato Medley and Garlic Mascarpone Spread

    Third Course

    • Sundried Tomato Arborio Risotto with Humboldt Fog Cheese, Corn, Spinach, and Buttered Leaks

    • Crispy Soft-Shell Crab over Chorizo Garbanzo Red Coconut Curry

    • Pan Roasted Halibut with Arugula Carolina Gold Pesto and Brussel Sprout Chow Chow

    • Seared Dry Pack U-10 Scallops with Andouille Sausage Cauliflower Au Gratin

    • Berkshire Bone-In Pork with White Bean Cassoulet and Chili Crisp

    • Burrata Ravioli with Basil Pesto, King Trumpet Mushrooms, Asparagus and Shaved Parmesan Cheese

    • Blackened Cast Iron Coffee Cowboy Steak with Smoked Whisky Butter and Applewood Bacon Potato Hash