Upcoming Events at Iberian Rooster
Fri Feb 21, 11:00 AM - Sat Feb 22, 2:00 AM
475 Central Ave, St. Petersburg, FL 33701
Community: Downtown St Petersburg
Description
Since opening in November of 2016, Iberian Rooster has made a name for themselves as an eclectic eatery along the Central Ave strip in Downtown St. Pete. Come Try the New Menu!
Event Details
Since opening in November of 2016, Iberian Rooster has made a name for themselves as an eclectic eatery along the Central Ave strip in Downtown St. Pete. While remaining a local favorite, the Portuguese Fusion restaurant is shaking things up as they welcome the culinary mastermind, Andrew Silas - formerly of Locale and The Mill, into their kitchen. In a recent interview, Andrew discusses everything from his background, to what makes the new menu special. The interview also discloses Andrew’s passion for creating beautiful and tasty food while holding homage to the cultures incorporated in the cuisine.
Tell us about your history?
Chef Silas: I was born in Alabama. My mom couldn’t cook, but my great grandmother could. She always hosted Thanksgiving, so I liked to spend time with her. I moved to Panama City, FL. at 12, and was never interested in being a chef, until I took on a cooking internship program my senior year in High School. I didn’t want to be one of the kids interning at doctors or lawyers offices like everyone else but I also had no real plans of going to cooking school yet. After High School, I went to Gulf Coast Community College, The Art Institute of Miami, and did an apprenticeship in Rosemary Beach, Florida. When I moved to Tampa, I looked everywhere for work often times for just the reward of the experience.
Who are your greatest inspirations?
Chef Silas: My Master Chef from School, Sandor. I didn’t really have a father figure growing up, so (to me) Sandor was so graceful and had so much dignity, He showed me the kind of man and chef I wanted to be. I would also say Anthony Bordain for bridging the gap between seedy culinary lifestyle and the television scene, and of course, my Granny.
Your favorite restaurant in Florida?
Chef Silas: This is an easy one! Lenny’s in Clearwater, FL. The parking lot is always so full of people (they) had to park at the hotel next door. They’re (the hotel) just so used to it. It’s a breakfast place that closes at 3pm. It’s the best place hands down, it's where I always take my friends. I also love a French place called Le Buchon in Seminole, but I think they’re closed now.
Why did you choose to bring your talents to Iberian Rooster?
Chef S
Tell us about your history?
Chef Silas: I was born in Alabama. My mom couldn’t cook, but my great grandmother could. She always hosted Thanksgiving, so I liked to spend time with her. I moved to Panama City, FL. at 12, and was never interested in being a chef, until I took on a cooking internship program my senior year in High School. I didn’t want to be one of the kids interning at doctors or lawyers offices like everyone else but I also had no real plans of going to cooking school yet. After High School, I went to Gulf Coast Community College, The Art Institute of Miami, and did an apprenticeship in Rosemary Beach, Florida. When I moved to Tampa, I looked everywhere for work often times for just the reward of the experience.
Who are your greatest inspirations?
Chef Silas: My Master Chef from School, Sandor. I didn’t really have a father figure growing up, so (to me) Sandor was so graceful and had so much dignity, He showed me the kind of man and chef I wanted to be. I would also say Anthony Bordain for bridging the gap between seedy culinary lifestyle and the television scene, and of course, my Granny.
Your favorite restaurant in Florida?
Chef Silas: This is an easy one! Lenny’s in Clearwater, FL. The parking lot is always so full of people (they) had to park at the hotel next door. They’re (the hotel) just so used to it. It’s a breakfast place that closes at 3pm. It’s the best place hands down, it's where I always take my friends. I also love a French place called Le Buchon in Seminole, but I think they’re closed now.
Why did you choose to bring your talents to Iberian Rooster?
Chef S
