New Chef Joe Marosek

Hello.  I would like to introduce myself as the new Executive Chef overseeing The Rookery. 

I am thankful to be welcomed to The Commons Club at The Brooks and will be working with the team here to bring a refreshing pivot to the menus, events, activities and hospitality. 

I aim to incorporate into upcoming menu changes many Mediterranean aspects.  I really like flavors of fresh herbs, seafood, grilled and roast meat.  I hope to excite the offerings of daily vegetable offerings, sides and sauces which accompany our entrees. 

Starters and appetizers will be another key element of what our culinary team will shake up to explore some flavors and recipes that feature our Floridian flavors but also include new items that inspire us and that we would like to recreate for our guests to try.

I look forward to having plenty of opportunities to meet all of you from the communities here at The Brooks and Shadow Wood Preserve and visit you in our dining room to talk food and activities.

My family and I moved to Naples just over 2 years ago from Ballston Spa / Saratoga NY.  In the 15 years there I worked with a fantastic restauranteur from Rome, Italy and amazing chef from Verona, Italy.  My wife and I had the opportunity to own and operate our own small Mediterranean restaurant "STRATA" for about 2 ½ years.  Facing the challenges of business marketing and seasonal lulls, we made the decision to step away and from then on, I was working with a company contracted to operate the dining facilities at a Navy training center.  I had a lot of great moments and offered a lot of creativity in building the menus for the large population of that base and received a lot of encouragement for exploring creativity.  I aim to take the same approach here at The Rookery.  I have received overwhelming feedback from previous surveys that our guests were looking for new menu items and specials.  I would like to once again say that I am excited to begin this new position and hope to exceed your expectations in the coming season and what we will be cooking up in the kitchen.

Sincerely

Chef Joe