Ezequiel “Ezy” Gramajo of the Riverhouse Reef and Grill.
With his Argentinean lineage, ambitious spirit and passion for fresh coastal cuisine, Ezequiel “Ezy” Gramajo has spent more than half of his life ascending the culinary ranks. Now the executive chef at the historic Riverhouse Reef and Grill in Palmetto (995 Riverside Dr., Palmetto. 729-0616; riverhousereefandgrill.com), Gramajo is drawing regulars who crave such seafood staples as the lobster pot pie, lobster corn chowder and green goddess shrimp.
Q: What brought you to America to pursue a culinary career?
A: I am now 32 years old and originally from Buenos Aires, Argentina. I moved to the United States 15 years ago. I was just looking for a better future.
Q: What was your cooking background before starting at the Riverhouse?
A: I have been on and off in the restaurant business since I was 16 years old; that’s when I really discovered my passion for food. My hobby has always been to go out to eat and try different types of food.
Q: How have you ascended the ranks at the restaurant?
A: I started working as a pantry chef in 2009, two days after the Riverhouse grand opening. Since then, I have proven myself as a valuable employee with nothing but hard work and a positive attitude. Seven months later (and after learning all of the other stations), I was promoted to be the sous chef. After a very successful year in business, they offered me the executive chef position, which gave me the chance to put my own signature on the dishes.
Q: What are some of your favorite cooking techniques?
A: I love cooking with a lot of different ingredients and I love twisting old, known recipes. I like to let the food shine on its own by using nothing but the freshest ingredients available. I cook with love and passion, and I’m a perfectionist with everything I do, always pushing myself harder to make food taste and look better.
Q: What makes your menu special, in your opinion?
A: We like to use local, seasonal products. We are a seafood and steak restaurant that emphasizes the freshness of the food we serve—from Certified Angus Beef cuts to local, daily-caught seafood. I am proud to be the executive chef here and I am looking forward to many more successful years to come in this beautiful, always-changing business.
LOBSTER POT PIE
Ingredients:
2 pounds lobster meat
6 pounds imitation lobster meat
2 pounds unsalted butter
1 cup garlic, minced
3 pounds button mushrooms
1½ cups shallots, minced
8 potatoes, medium diced
6 cups all-purpose flour
1 gallon water, plus ½ cup lobster base
½ gallon whole milk
2 quarts heavy cream
2 quarts frozen green peas and carrots
1½ tablespoons salt
1½ teaspoon nutmeg
2 teaspoons cayenne pepper
2½ tablespoons thyme
¾ cup chives, chopped
2½ tablespoons tarragon, minced
1 puff pastry, for top
Method:
Combine the ingredients for the pot pie in a crock and top the mixture with a puff pastry for a cover. Bake the pot pie in a 400-degree oven for eight minutes or until the pastry is golden brown.
