Jason Antolak has been appointed Executive Chef at Hillsboro Beach Resort
As the new Hillsboro Beach Resort nears completion and prepares to open its doors this September, the property's management team, Driftwood Hospitality Management, today announced the appointment of Executive Chef Jason Antolak. Bringing more than 15 years of culinary experience t o his new position, Antolak will take the helm at the resort's signature oceanfront restaurant, Roí.
As executive chef, Antolak will focus on developing global dishes using locally sourced and seasonal ingredients at Roí. Antolak's deep appreciation for food and cooking began at a young age as he watched his mother prepare his family's signature recipes that have been passed down through generations. Prior to joining Driftwood Hospitality Management's Hillsboro Beach Resort opening team, he actively shared his passion for culinary creativity with various prominent restauran ts across Fort Lauderdale. With experience participating in major culinary events such as the South Beach Food and Wine Festival, as well as working with some of the region's top culinary talent including Celebrity Chef Dean James Max and "Top Chef" winner Chef Jeremy Ford, Antolak provides a unique perspective and deep knowledge in the kitchen. An Art Institute of Fort Lauderdale graduate, he holds a degree in culinary art.
Taking its name from the Greek translation of 'flow', Roí - pronounced (Ro-y), will boast a vibrant, tropical chic design, creating a perfect harmonic atmosphere with its picturesque South Florida surroundings. As the only restaurant on Hillsboro Mile, Roí will allow guests to enjoy upscale cuisine and handcrafted cocktails in an intimate setting both indoors, as well as outdoor on the patio with unobstructed views of the serene Hillsboro Beach and Atlantic Ocean. In addition, with a convenient intracoastal dock, boaters cruising t he Intracoastal Waterways may choose to dock and dine at Roí once it opens.
Highlights of the new menu items that Antolak has created for Roí include White Water Clams with Florida orange slices soaked in a Crème fraîche and Funky Buddha beer broth topped with chives (pictured right); Beef Tenderloin over a bed of duck fat potatoes and roasted cipollini onions, topped with chimichurri; and Scallops placed over vodka beet puree and corn puree, sandwiched between crisp glass chips and topped with gremolada.
