Fiorenzo at Hyatt Regency Orlando

Fiorenzo, which means blossoming or flourishing in Italian, recently underwent renovations and a name change, dropping the “Italian Steakhouse” moniker.

Fiorenzo is led by Chef Jared Gross who graduated from Pennsylvania Culinary in 1997, and started his career at The Peabody Orlando (which became Hyatt Regency Orlando in 2013) as a line cook and advanced to Sous Chef to Chef de Cuisine within 4 years at Capriccio Italian Restaurant (now Fiorenzo).

Chef Gross led the hotel’s fine dining restaurant DUX, and then with the re-opening of the highly acclaimed Napa restaurant which after the sale to Hyatt became Urban Tide a Coastal Seafood Centric Restaurant. Currently he is in charge of Fiorenzo Italian Restaurant and the culinary operations for our 24 hour Market

We chatted with Chef Gross about his upcoming plans for Fiorenzo as well as culinary inspirations growing up.

TastyChomps: What’s new at Fiorenzo? Any upcoming plans for Fiorenzo this year?

Chef Jared Gross: The Fiorenzo restaurant space was recently renovated with the addition of new breakfast and lunch options. We have plans for special events and smaller intimate chef tastings but are still in the planning stages, so stay tuned for what’s to come in the near future. We have currently added a Vegan Menu to both our lunch and dinner options.

What are some personal touches you have made on the new Fiorenzo menu?

The addition of our new Breakfast and Lunch menus as well as a Short-Rib Bolognese Sauce which is a favorite – we braise fresh beef short-ribs for 5 hours in our homemade pomodoro tomato sauce till fork tender.

SHORT RIB BOLOGNESE
bucatini pasta | italian parsley | pecorino

What are some of the most popular dishes right now at Fiorenzo?

Popular Lunch Items

1. Braised Short Rib and Ricotta Gnocchi, Barolo Wine Sauce, Shaved Horseradish Cheddar
2. Open-Faced Salmon BLT, Pickled Pepper and Artichoke Relish, Caper Crème Fraiche, Saffron Mayo.

Popular Dinner Items

1. Prime Bone-In Ribeye with Black Truffle Butter, Warm Spinach and Wild Mushroom Panzanella, Marsala Glaze
2. Branzino, Spring Pea Milk, Orzo, Cippolini Onions and a Fresh Pea Tendril and Corn Shoot Salad

What are some of your favorite dishes on the menu that people should try?

During lunch you need to try Nona Meatball Salad (yes – it is a 7 ounce Meatball in the middle of an Italian Salad) with Candied Lemon Vinaigrette and as mentioned above the Braised Short Rib and Ricotta Gnocchi Dinner.

NONA’S MEATBALLS
nona’s house made meatballs | marinara sauce | buffalo mozzarella | basil oil

Our 20 ounce Prime Bone in Prime Rib and 8 ounce Filet, Prime beef Short-Rib Bolognese with Sunflower Seed Pesto Bucatini Pasta and Whipped Ricotta are also some favorites.

PRIME BONE-IN RIB EYE
truffle butter | house steak sauce | horseradish cream | peppercorn sauce

What is something people can find here at Fiorenzo / Hyatt and nowhere else?

Food that is Thoughtfully Sourced and Carefully Served.

What are some of the greatest influences in your life in becoming a chef?

Growing up in a small town where farming and livestock are everywhere you turn, the fresh smell of the fields and rows and rows of fresh corn, seeing the time and dedication it takes to produce and care for the items that go onto every plate is what makes working in the kitchen so rewarding.

What are some of your favorite food memories growing up?

Holiday gatherings and the spread of food that my family would produce and how it brought everyone together on those special occasions.

The Apple harvest festivals in Central Pennsylvania every fall.

What is the secret to cooking great Italian dishes?

Keep it classic and simple and utilize traditional Italian cooking techniques and seasonal ingredients. Do not over sauce pasta, light coating so you can still enjoy the fresh taste and quality of the pasta without it being saturated and hidden.

What are some ingredients that you love working with right now?

Caulilini- is by far my favorite new vegetable, it is a hybrid of cauliflower and broccolini, it is tender and sweet but still has the flavor of broccolini. Of course the fresh rotation of the seasonal Floridian Seafood and Shellfish is definitely a luxury to us Chef’s in Florida to be able to share with our guest.

Where do you like to go eat when you aren’t working?

Mi Casa (my home) for sure, relaxing, cooking and enjoying time off with my girlfriend and my dogs.

What do you make when you have no time or when it is really late at night – some thing that just hits home?

Warm Tuna Salad, tossed with Buttered Farfalle and Hot Sauce topped with Crushed Salt and Vinegar Chips, it’s quick, easy and super tasty. This was one dish my parents made a lot when I was a young.

Photos by Gary Appelsies