Chef Luis Jimenez

REFERENCE – https://industrym.com/seasoned-chef/?city=brooklyn

THIS 16-YEAR CULINARY VETERAN AT VIOLETTE’S CELLAR IS BRINGING RICH NEW FLAVORS TO THE ECLECTIC AMERICAN HOTSPOT BY JESSICA JONES-GORMAN PHOTOS

BY AMENDA DOMEMECH

When Luis Jimenez joined Violette’s Cellar as executive chef in early 2021, he was tasked with creating a new style of entrée for the predominantly tapas heavy restaurant.

“Peter wanted to create a few more complex menu items,” noted Jimenez, referring to Peter Botros, Violette’s owner and overall culinary mastermind. “So we added a Chilean sea bass with coconut cardamom risotto and pineapple balsamic lacquer and covered it with brown butter toasted coconut. We also created a duck breast with crispy skin and added a potato and fennel puree.”