Pan Roasted Chilean Sea Bass with Felix Nappoly

Patrick interviews Executive Chef Felix Nappoly. Felix Has been an Executive Chef with Hyatt Hotels Corporation for 21 years and has twice been chosen as Hyatt Hotels National Executive... See More

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Pan Roasted Chilean Sea Bass with Felix Nappoly Pan Roasted Chilean Sea Bass with Felix Nappoly

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Patrick interviews Executive Chef Felix Nappoly. Felix Has been an Executive Chef with Hyatt Hotels Corporation for 21 years and has twice been chosen as Hyatt Hotels National Executive Chef of the Year. In today’s podcast, Chef Felix shares his signature dish recipe – Pan Roasted Chilean Sea Bass with red beet risotto, wilted baby bloomsdale spinach and carrot-orange reduction. His chosen dessert to serve with this is Molten Chocolate Cake and Patrick shares a recipe for this in today’s podcast!

Patrick interviews Executive Chef Felix Nappoly. Felix Has been an Executive Chef with Hyatt Hotels Corporation for 21 years and has twice been chosen as Hyatt Hotels National Executive Chef of the Year. In today’s podcast, Chef Felix shares his signature dish recipe – Pan Roasted Chilean Sea Bass with red beet risotto, wilted baby bloomsdale spinach and carrot-orange reduction. His chosen dessert to serve with this is Molten Chocolate Cake and Patrick shares a recipe for this in today’s podcast!

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.