Chef Biography
After graduating from the CIA, Chef Todd Weisz worked his way up the kitchen ladder from the Pierre Hotel in New York City, to the Copper Kettle in Aspen, to three years at Ernie’s Restaurant in San Francisco.
In 1991, he joined Fairmont’s Turnberry Isle Resort, located north of Miami. Initially, he was spa chef, then executive sous chef and in 1994, became executive chef. In November of 1998, Great Chefs showed up to tape him for the Discovery Channel’s Great Chefs of America television series.
Chef Weisz left Turnberry in January, 2004 to be the executive chef of Busch’s Grove Restaurant in Ladue, Missouri, outside St Louis. In 2008 he accepted the position of Corporate Chef for Phillips Food’s Seafood Restaurants in Baltimore, Maryland, where he stayed until 2012, when he became the executive chef for Chartwell Golf & Country Club in Severna Park, Maryland.
Recipes
Wild Striped Bass on Lobster-mashed Potatoes
Serving: 4 Print Wild Striped Bass on Lobster-mashed Potatoes By Great Chefs October 6, 2015 Mashed potatoes lighted with butter, cream, and creme fraiche are laced with lobster and molded on the serving plates, then topped with striped bass which has been cooked from one side only. The dish is garnished with parmesan tuiles, a […]
Stone Crab Claws in Phyllo with Truffle Butter
Serving: 8 Print Stone Crab Claws in Phyllo with Truffle Butter By Great Chefs September 28, 2015 Stone crab claws — that’s the only part we eat — became popular in Florida, and their popularity has spread. The are sold cooked and chilled or frozen, and the season is November to May. (If you live […]
Chocolate-Espresso Cake
Serving: 8 Print Chocolate-Espresso Cake By Great Chefs September 28, 2015 Presiding over five restaurants and six kitchens, Chef Todd Weisz still has time to poke fun at south Florida’s reputation for storms, creating what he calls “a hurricane” — a swirling bull’s-eye of sauces — on the dessert plates to garnish his soft-centered chocolate-espresso […]