- March 30, 2025
-
-
Loading
Loading
Chef Damian Manfré is known for his expertise in curating innovative menus and creating unforgettable dining experiences. Recognized for his disciplined yet creative approach to running kitchens and leading staff, Manfré oversees The St. Regis Longboat Key Resort’s diverse culinary offerings at six restaurants: Riva, CW Prime, Aura, Oshen, St. Regis Bar and Monkey Bar.
The chef’s culinary journey began at the Argentine Gastronomic Institute, followed by valuable experience at top restaurants in Argentina. His pursuit of excellence then led him to the three-Michelin-starred Lasarte in Barcelona and the renowned Paul Bocuse restaurant in Lyon. After rising through the ranks in the world’s finest kitchens, he now brings his expertise and passion to our shores. Manfré spoke to us recently about his new role and his life.
My family! I come from a family where food played an important role. My grandparents were from Sicily, and Sunday family gatherings were always a gastronomic ritual. Watching my Grandpa José entertain the family with his roasts, rabbit pomodoro, homemade pasta, and other delicacies was what inspired me to pursue my career as a chef. It was magical. At 9, I told my mom I wanted to be a chef.
The Argentine Institute of Gastronomy. The core techniques they taught me led to my first job at Ruta de Especias, a local Vietnamese restaurant owned by Ricardo Kaminski, my first mentor. Working there I learned the importance of precision, technique, and the creativity behind every dish. Those early lessons have stayed with me throughout my career.
Three vital lessons. Discipline is first; precision and focus are critical. Urgency is second; kitchens are fast-paced, and you need to be able to adapt quickly. And finally, establishing the creative process as a habit. As chefs, we need to stay motivated, and that often comes from the chance to innovate. Whether it’s creating new dishes, designing new menus, or experimenting with techniques, that creative spark is what keeps us passionate.
Involving the whole team in the process and giving them the chance to contribute ideas, present new dishes, and make them part of the creative journey. Creativity thrives when everyone feels like they have a voice in the kitchen.
Starts from the moment the guest enters the restaurant. It’s not just what’s on the plate. We create a seamless, exceptional experience that goes beyond the food. Everything is important — how we welcome the guest, how we interact with them, and how the dish is presented at the table. It’s the entire journey.
It’s essential for the future of gastronomy, and it’s something we take very seriously in our approach to both ingredients and operations at The St. Regis Longboat Key Resort. We’re committed to incorporating sustainable practices into everything we do in the kitchen. We’ve implemented various strategies, from reducing waste levels to using ecological materials that help minimize our environmental impact.
Zitz Sum in Miami; Chef Pablo Zitzmann has made it the best restaurant in the city. My second is Albert Adrià’s Enigma in Barcelona. What they do there is nothing short of from another planet. It’s a complete culinary journey. Finally, in Rosario, Argentina, there’s a gem called Fondo, by the great Chef Juan Cimino. The cuisine is incredibly comforting, packed with flavor, and it feels like home but with a beautiful twist.
Marketing. I even have a diploma in it. Just like cooking, marketing involves creativity and storytelling.
Running and focusing on personal nutrition. Running helps me unplug from a busy routine; a healthy diet keeps me sharp. Staying physically and mentally fit is crucial in the demanding culinary world.
And I am very grateful for that! It’s a nice break from the kitchen, honestly. I cook for special family gatherings and it’s those meals shared together that inspired me to choose this beautiful career.
