Chef Cory York of deep blu seafood grille of Wyndham Grand Orlando Resort
deep blu seafood grille, one of the newest area upscale hotel restaurants, located in the Walt Disney World resort area (but technically not a part of Disney World) at the Wyndham Grand Orlando Resort, Bonnet Creek.
Here, all of the fresh Atlantic seafood comes direct from Clean Fish, an organization that works with the finest sustainable fisheries in the area.
deep blu seafood grille’s Chef Cory York is a seafood veteran, having worked at Roy Yamaguchi’s restaurant in the Hilton at Waikoloa Village and opening Oceanaire Seafood Room in Charlotte, North Carolina as Executive Chef, where he developed and pursued his passion for working with seafood. After relocating to Greenville, South Carolina, he joined Nantucket Seafood Grill as Executive Chef and operating partner. Here he was able to develop a signature cooking style, using Charleston flair with a French twist.
In Orlando, Chef York joined the Grand Bohemian Hotel as Chef de Cuisine, preparing menus for rock stars to NBA all stars. He has now joined the Wyndham Grand team as Specialty Restaurant Chef for Deep Blu, where he is infusing his Pan Asian style with an American modern twist.
I visited recently with some friends to peruse the Visit Orlando Magical Dining Month special going on all September at local high end Orlando restaurants, including deep blu.
The restaurant, located at the Wyndham Grand Orlando Resort (not to be confused with the Wyndham Vacation resort up the road), is very posh with lush white seats and a very open kitchen where guests can see all the workings of the chefs and cooks. This set up reminded me a lot of the Hell’s Kitchen reality show set up with Gordon Ramsay, but thankfully there was no screaming or shouting going on from the line on our visit – though there was quite a few times when the entire kitchen seemed to be aglow in cooking fires and accompanying smoke. Really quite the unexpected show. You also have the opportunity to sit at the bar for a chef’s table experience and a very close up view of the kitchen.
Overall, service was great and the meal was very enjoyable, especially Chef Cory’s Crab Cake with sundried tomato aioli – just chunks of pristine lump crab meat expertly crafted, as well as the Ahi Tuna Poke Three Ways and the Braised beef short ribs. The calamari fries needed some seasoning, however, as did the ahi tuna au poivre entree, though the fish was still very fresh. The Key Lime pie gelee and the vanilla creme brulee were just the right desserts to end the meal, sweet and delicious.