Daiquiri Deck Oysters | Siesta Key Raw Bar | Frozen Daiquiris

 

 

 team rawsome2 

 

 happy hour

 

                

 

follow instagram

 

 

 

Corporate Chef: John Hentschl

John Hentschl, corporate chef at the Daiquiri Deck at Siesta Key and St. Armands Circle, was raised in North Eastern Michigan, where he was exposed to a style of cooking that fused unique fresh water seafood and Daiquiri Deck | Frozen Daiquiris | Raw Bar Florida | Oysters | Daiquiri Deck Siesta Key | St. Armands | Venice | Live Music | Beach Oysters | Siesta Key Oyster Bartraditional American influences to create a flavorful masterpiece.

From early on, Hentschl knew he enjoyed creating food to please his friends and family. Taking advice from his mother, Hentschl decided to go to culinary school to make sure he would like working in a professional kitchen. Hentschl did his first internship at the Bank Restaurant in Port Austin, Michigan under Head Chef Hines Clauber. Hentschl didn't just like it, he loved it and his professional career was born.

After one year in Port Austin, Michigan, Hentschl moved to San Diego, CA to work as a sous chef at the Fish Monger. Two years later, Hentschl moved to Ft. Lauderdale, FL where he worked as the Executive Chef at Shooters International.

After 5 years of working at Shooters International, Hentschl moved to the west coast of Florida and became the executive chef of the Columbia Restaurant on St. Armands Circle. He stayed at this world-class restaurant for five 1/2 years. Hentschl located to the position of executive chef in 2008 at the Dairiqui Deck in Siesta Key. In 2011, Hentschl became the corporate chef of Daiquiri Deck with the opening of their second location at St. Armands Circle.

On his culinary journey, Hentschl has participated in the Shane Dinner where he received an award. Hentschl belongs to the Chef's Association. He also has assisted in recipe development for various publications and creating menu items for various restaurants.

In addition to his responsibilities to schedule and staff both locations kitchens , Hentschl is responsible for ordering and inventorying both locations, handling all catering jobs, and helps create and update the menu as needed.

Outside of creating culinary masterpieces, Hentschl enjoys spending time with his family, which includes 2 boys and 2 girls ranging in age from 1 1/2 years old to 18 old, and his 4 year old english bulldog.

 

fShare
0
Pin It