Guest Post by Chef Cyrus Jean

EXECUTIVE CHEF

CYRUS JEAN

Recently appointed, Executive Chef Cyrus Jean will lead the culinary program at one of the Florida Keys’ most recognized resorts.  He offers three years of experience as Executive Sous Chef at the Pier House Resort and Caribbean Spa’s Harbour View Café, as well as distinctive culinary work and travel. 

Chef Cyrus grew up on the Caribbean island of St. Thomas where he learned to fuse fresh ingredients, including the rich and abundant spices of the islands, with seafood, produce and indigenous flavors of the tropics.

After graduating from Johnson & Wales University, one of the premier culinary institutions in the United States, Cyrus began his career in Key West as an intern at Sunset Key Resort. He rose to the position of Sous Chef at Latitudes Beach Cafe, a fine dining restaurant known for its intimate ambiance and star-studded clientele.  He also mentored under the careful tutelage of renowned Key West Chef Doug Shook at Louie’s Backyard.

His culinary style is simplistic, designed to delight the palette with a background steeped in the diversity of the islands and coupled with the discerning tastes of visitors and locals alike in Key West. The Harbour View Cafe provides the perfect setting to share his talent and a guest experience that features warm breezes, stunning colors and exciting cuisine.

When not in the kitchen, Chef Cyrus enjoys spending time on the open waters of the Florida Keys and sharing helpful tips with eager listeners. Chef Cyrus was kind enough to send us two of his authentic recipes. 

ROASTED CORN SALSA

12 ears fresh corn roasted

2 ea red tomatoes 1/8" dice

1 ea green bell peppers 1/8" dice

½ bunch cilantro washed

½ cup red onion 1/8"dice

1 ea chipotle minced

1 tablespoon sherry vinegar

1 tablespoon olive oil

1.5 tbl cumin powder

Salt and pepper to taste

1. Roast and cool corn

2. Remove corn from cob and separate into pieces

3. Mix all ingredients in stainless steel bowl

BELL PEPPER DEMI-GLACE SAUCE

2 ea tri color bell peppers ¼ " julienne

2 ea shallots julienne

2 qt demi glace

salt and pepper

1. Saute shallots in clarified butter

2. Add bell peppers and briefly sauté

3. Add demi-glace and cook until thickened

4. Season with salt and pepper

5. Chill, date and refrigerate