Vincent Savignano, Coast at Edgewater Beach Hotel and Club

Education: I graduated from the Culinary Institute of America in Hyde Park, N.Y. I started as a dishwasher and prep cook when I was a teenager and became a chef in 1995. I went to CIA when I graduated high school.

Age: 32

Where do you get your inspiration? My family. My mother and my grandfather. My grandfather is 92 and still cooks.

What would you do if your weren't a chef? A food critic or food stylist.

What's your most popular dish? I would have to say there are two: Our seafood chowder and banana-wrapped grouper. Both are made fresh everyday and our diners love them. I hope my new wine dinners will be as popular. We are serving three courses for $40 with wine or $30 without Mondays through Sundays. I am changing the menu and wines every week.

What's the last thing you burned? Polenta. You can't move away from the pot. You have to keep stirring or it gets scorched.

What would people be surprised to learn about you? I just learned I am going to be a father. My wife told me we are expecting a baby at the end of December. I am so excited.

Who's your cooking idol? Definitely Mario Batali.

Who would you like to cook for? My dad. He isn't with us any longer, and I would have really enjoyed cooking fresh pasta and a full Italian feast for him.

What's the best advice you ever got from your parents? My parents didn't know much about the cooking profession but always said if I give it 100 percent I could accomplish anything.

What is your favorite indulgence? Jerky, any kind. I just tried ostrich.

What is the most essential kitchen tool? A Japanese madoline. It is so versatile for vegetable slices and unique cuts and always stays sharp.

Would you share a cooking secret? At home I make things in batches and freeze, them so I always have something on hand. It makes it easy when you need or want something, it is already done.

Chef Savignano shared his recipe for banana leaf-wrapped grouper.

Ingredients:

2 pounds grouper filet

2 banana leaves

1/2 cup coco-ginger pesto (directions and ingredients below)

1 cup couscous

1 cup basmati rice

1 cup coconut milk

1 ounce whole ginger

3 ounces unsalted butter

4 ounces coconut, toasted

1 papaya

1 ounce key lime juice

1/2 red bell pepper

1/4 bundle cilantro

1 ounce basil oil

4 scallions, bias cut

5 key limes

5 bamboo skewers

1/2 cup coco-ginger pesto

Coco-ginger pesto:

1/2 can coconut milk

1 1/2 ounces ginger

3 garlic cloves

3 scallions

1/2 bundle cilantro

2 ounces olive oil

Place ingredients for the pesto in a blender and blend for two minutes or until smooth.

Grouper:

Trim grouper, de-bone and slice into five 3-ounce portions.

Place fillet in a pan lined with parchment paper and coat with pesto.

Refrigerate for up to three hours.

Couscous:

Toast in a non-stick pan until brown.

Place in mixing bowl and cover with tepid water.

Wrap with plastic and let sit 10-15 minutes.

Basmati rice:

Place rice, coconut milk, roughly chopped ginger and 2 cups of water in sauce pan and simmer until rice is tender. Let cool.

Marinade:

Mince papaya, bell pepper, cilantro and scallion and add key lime juice. Season with salt and pepper. Set aside.

Banana leaves and grouper:

Cut leaves 12 inches in length for each portion. Lay out the leaf, place two pieces of grouper side by side and roll the top and bottom portions. Fold the sides like an envelope and hold together with a bamboo skewer.

Grill fish for 7-8 minutes on each side on a medium flame.

Combine couscous and basmati in a bowl and place in a sauce pot with small amount of butter and water (if necessary) and heat. Season with salt and pepper to taste.

Cut key limes in half and grill for one or two minutes.

Presentation:

Plate by spooning out rice mixture. Cut edges of the banana leaf from the fish and peel back layers exposing the fish and place on rice.

Garnish with papaya relish, toasted coconut, grilled limes and basil oil.

Serves 5.

Coast is at the Edgewater Hotel & Club, 1901 Gulf Shore Blvd. N., Naples, 403-2000.