About Us
A legendary steakhouse named after Patrick Smith's rich novel featuring Florida's historical moments and landscapes. Serving a variety of cuisine and accompanying wine list as succulent and filling as its namesake. Proudly serving Harris Ranch all Natural Prime Black Angus Beef, as well as menu items catering to all tastes. Located in the Golf Clubhouse. Open nightly for dinner. Evening resort attire recommended. Reservations recommended.
Chef James Slattery
In an age endless reality shows and extreme makeovers, Chef James Slattery’s story may not seem all that unusual. But 10 years ago, a career change like this was unheard of.
For any other Chef, it might seem like a logical, albeit, exciting career progression but for Slattery, it’s truly a dream come true. In 1998, the hardworking 30-something was slaving away in the corporate world, making good use of his Master’s degree in Chemistry as a analytical chemist. Despite his mundane day job, he was a weekend warrior in the kitchen, having cooked recreationally since he was eight, and owning an impressive collection of more than 200 cookbooks.
Slattery’s priorities changed, however, when he met famed Chef Emeril Lagasse at an Orlando book signing in 1998. He asked the New Orleans-based chef and TV personality what it takes to become a chef, and Emeril replied a single word. Not “BAM!” Simply “passion.”
Slattery was so inspired, he left his career as a chemists and applied for a job at Emeril’s Restaurant at Universal City Walk. He was hired as a butcher, earning just $7 an hour, and slowly worked his way up through the ranks of the kitchen, absorbing as much as he could from Emeril and Chef Bernard. Despite his lack of formal training, after four years, Slattery was promoted to Sous Chef at Emeril’s second restaurant, Tchoup Chop. Less than three years later, he was promoted to Executive Sous Chef.
“ While I discovered that a career in science was not for me, my chemistry background gives me great instincts in the kitchen,” said the chef. “Understanding how certain foods react to heat and cold, and how spices or other ingredients can enhance another food’s flavor- those are all just the building blocks for creating an incredible meal.”
Drawing on the understanding of “food chemistry,” Slattery has been dubbed Orlando’s own version of Alton Brown, ironically, yet another television chef made famous for his simple yet scientifically based recipes on the show “Good Eats”. For the executive team at Shingle Creek, Slattery’s unusual path was no an obstacle but an inspiration.