Shelby Farrell has served as Chef de Cuisine at Four Flamingos since the restaurant’s opening in 2022. Together with Chef Blais, she leads development and evolution of the menu.
Chef Shelby proudly brings American South and Italian influences to the flavor profile of Four Flamingos. She grew up in the Florida Panhandle, with her family hailing from the Mississippi Coast and Naples, Italy. A passion for the culinary arts began when she was a child and her Neapolitan Nona brought her into the kitchen, before she could even reach the counter.
A graduate of Valencia Culinary School, Shelby began her Hyatt career over a decade ago as an entry level cook, rising to several Chef roles and previously serving as Chef of Hemispheres Restaurant at Hyatt Regency Orlando International Airport. She has been featured on PBS’ Moveable Feast and the Food Network’s Guy’s Grocery Games. Follow her @chefshelbyfarrell.
We spoke with Chef Shelby Farrell recently about her philosophy as well as what’s new at Four Flamingos!
Tell us about your philosophy on sustainability. Why is it important?
My personal philosophy is to focused on waste reduction, whether that be something large scale like using regionally sourced products to reduce fuel waste from transportation, or small scale through making our own lard as a byproduct of braising oxtail to reduce food waste.
What is Four Flamingos doing with local produce and sourcing of ingredients that is special? Tell us about some of the products, farms, and dishes?
We’ve recently phased out our greens, herbs, and flowers from primarily California based farms to The Villages Grown, a choice that sustains our community through local commerce and sustains our environment by reducing waste through lost product and waste fuel of transport. They are growing us this incredibly fragrant Lemon Balm that is the core ingredient for the pesto on our Gemelli alle Vongole, fresh pasta with clams. Another local farm we have been proud to partner with is Shogun Farms near Tampa, they capture invade wild boar around the state then farm rase them to them be used in restaurants across Florida, we make our Boar ISliders from the Shogun boar, one of my favorite small plates on our menu.
What are some of the new favorite dishes and what is special about them?
Our Bruleed Goat Cheese salad is having my favorite iteration yet, we’re getting some gorgeous farm fresh peaches in from south Georgia and partnering them with a salad made from this gorgeous variegated Nasturtium from Villages, it’s the perfect summer salad. Our New Orleans style Shrimp and Grits is also out of this world, the most luxurious rice grits from Congaree & Penn in Jacksonville with fresh shrimp and a this zippy NOLA Barbecue that brings the whole plate to life, it’s a classic dish from growing up on the Gulf Coast but refined just enough to be uniquely ours.
Anything else you want to share?
Nothing of note come to mind! Keep an eye out for the Stone Crab Brunch this fall
Want to win a dinner for two for Four Flamingos? Check out our Instagram this week!
