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And after trying the foie parfait, he realized what a monumental experience this was going to be in his life.Ĭargo was surrounded by other young men we’ve come to know and respect. When that day came, he proved himself more than adequate in helping with prep and hot appetizers throughout the morning, afternoon and evening, finishing service with the other chefs. Throwing Cargo’s freshly printed resume and beaming reference letter away, he told him to “come back and we’ll see what you got.” He walked into Luma bright-eyed and eager for knowledge and found the “golden-resumed” McGlamery butchering fish. It wasn’t until 2008 that he found his home at Luma on Park and his mentor in Brandon McGlamery. He worked at various restaurants absorbing habits, techniques and knowledge that he liked and working hard to not pick up the bad habits he didn’t. You may never again know someone as intimately as you know Cargo, for he’s opened himself completely, become as vulnerable as the industry will allow, and left his entire being on the table.Ĭargo’s journey to Prato began at age 16.
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He’s in the atmosphere and energy that make you feel alive and full of passion. He’s in the rustic décor at Prato, whose walls envelope you and take you to a faraway city. You know him in the food you’ve adventurously indulged in. If you’ve ever been to Prato you know Matthew Austin Cargo, whether you’ve met him or not. We wish him all the best in LA! Make Orlando proud, Chef! The post below is written by Prato’s former front of house manager Emily Brainard. Otium is the first solo project founded by Chef Timothy Hollingsworth who represented the US at Bocuse D’Or in 2008 and then rose to Chef de Cuisine at The French Laundry, a three Michelin star restaurant in Napa Valley.
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In his free time, Dylan enjoys working in his home organic garden in an effort to become closer to food at the ground level, and to learn more about lesser seen or known-about heirloom varieties of ingredients.Recently, Chef di Cucina Matthew Cargo of Prato announced that he will be leaving for the new Otium in Los Angeles, California as Chef De Partie. Chef Dylan’s menu development carries a theme of taking classic recognizable concepts and presenting them in an interesting and cutting edge format. He has also held positions as Sous Chef of Garden Grove, Chef de Cuisine of Todd English’s bluezoo, and currently the Executive Chef of Todd English’s bluezoo.
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In the coming years he would hold several positions in the hotel such as a Junior Sous Chef in the casual dining outlets during which time he competed in the Walt Disney World Swan and Dolphin – Marriott “Master of the Craft” competition, the 2017 CFHLA Culinary equipment Gala, and took the crowd favorite award at the 2018 “O-Town Mac Down” competition in Orlando Florida.
Working under Chef Devin Queen, and Richard West, Chef Dylan was able to develop a broad skillset of many culinary techniques most notably refining his sauce work.
In late 2013 Chef Dylan started his journey at the Walt Disney World Swan and Dolphin as a cook in the banquet kitchen.
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Not permitted: tank tops, swimsuits, swimsuit cover-ups, hats for gentlemen, cut-offs and t-shirts with offensive language and/or graphics.įor the most up-to-date information on hours of operation, please download our app!Ī true local of central Florida, Chef Dylan began his culinary career in several small family-owned restaurants in Saint Cloud, Florida. Women must wear dress pants, skirts, dresses or dress shorts. Men must wear khakis, slacks or dress shorts and shirts.
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Please explore the minimum dress code requirements: Guests are asked to adhere to the minimum dress code requirements at this Signature Dining experience. The restaurant’s award-winning design by Jeffrey Beers captures an ethereal, underwater theme with sophistication. From the signature simply fish to the two-pound Maine “Cantonese” lobster, Bluezoo’s menu serves blissful bites for every palate. This AAA Four-Diamond creation of internationally renowned celebrity chef Todd English features coastal cuisine with both international and New American culinary influences.
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