Guy Harvey Magazine

FALL 2017

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 77 of 83

78 | SUSTAINABLE CUISINE Chef Hector Colon SHARKS UNDERWATER GRILL ORLANDO, FLORIDA Nearly three decades ago, Executive Chef Hector Colon began his culinary career establishing himself as a creative and passionate chef. Hector's culinary experience started long before his career began. Growing up in Puerto Rico, his passion for seafood and creating culinary masterpieces grew at a young age. He took his natural talents to the next level and pursued a culinary degree at the Culinary Institute in Clearwater, Florida. After graduation, he spent many years developing his skills and learning from professional opportunities in Central Florida theme parks and returned to Island life for a short time in St. John, U.S. Virgin Island. For the last six years, Hector has served as the executive chef and director of Culinary Operations for SeaWorld Orlando, Discovery Cove and Aquatica. He oversees all aspects of kitchen operation and menu development for all three Orlando parks. His creativity shines through with his unique fusion of flavors, textures, and presentation that brings excitement and energy to the food served in the parks. Ranging from traditional theme park cuisine, to creative twists on classics and fine dining, Chef Hector is proud to put his personal touch on every dish. At SeaWorld, Chef Hector's passion for cooking meets his love for the sea. As an avid fisherman, he learned at a young age the importance of fishing responsibly to reduce human impact on natural environments. BY GHM STAFF Chef Hector Colon | Sharks Underwater Grill MEET THE CHEF Theme park cuisine is often regarded as unimaginative, but Executive Chef Hector Colon is raising the stakes at SeaWorld Orlando inside a luxurious underwater restaurant, Sharks Underwater Grill, that's filled with mouthwatering aromas and a jaw-dropping view. Beyond the atmosphere and ambiance, the restaurant provides an important message with each meal. Sustainable seafood is a core value at SeaWorld and serves as a source of inspiration for the culinary team. Chef Hector reveals that creativity does not stop short when conservation and preservation are incorporated into the recipe.

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