Chef Q&A: March 2

Luis Sotelo

Restaurant: Cocomo’s Grill, 945 N. Collier Blvd.; 394-3600

Title: Head chef

Years at current restaurant: Two years

Where did you do your training?

Hands-on training — trained under the chef at Cocomo’s.

What was your first restaurant job?

Old Marco Lodge (Crab House).

How long have you been a chef?

Two years.

Where do you eat out on the island?

I don’t really go out on the island. I go to Naples.

Do you cook at home? If so, what do you cook for your family?

Yes. I cook at home for my family. My son loves Alfredo pasta with chicken.

What’s your favorite meal?

Steak.

What’s your specialty? Why?

The best is the Mediterranean grouper with cut dollops of oranges and lemons and spinach, spring mix lettuce done with a citrus beurre blanc.

What’s your favorite ingredient?

A combination of garlic, thyme and oregano mixed with olive oil.

What’s your restaurant’s biggest challenge?

Main goal is to create quality and service. Consistency in a timely manner making sure each and every customer has a great experience when they come in here.

What’s your most popular dish?

Yellow tail snapper and stuffed grouper are the specials. On the menu is ahi tuna.

What is it that you like the most about your profession?

Take great pride in plates put out and the way it’s presented and overall customer satisfaction.