About the Chefs

Luke Forzano, Executive Chef

Executive Chef Luke Forzano has a passion for producing memorable meals and creating true culinary experiences for every diner. A graduate of the Culinary Institute of America, Chef Luke began his career at the Depuy Canal House, a New York Times four-star rated restaurant. He went on to work in some of the best known hotel kitchens in the country, including the Wynn and Encore in Las Vegas, where he served as Executive Sous Chef of the only Five Star and Five Diamond-rated resort casino on the Vegas Strip. Chef Luke, now a leading Orlando chef, tackled an assortment of jobs, from sous chef to banquet sous chef to lead cook at the Ritz Carlton in Naples and Amelia Island, Florida.

He's been a part of the opening teams for two hotels, re-launched nine restaurants, redesigned several Loews kitchens, and spearheaded an externship program with the Culinary Institute of America. Since he joined Loews Hotels, Chef Luke has served as the Chef de Cuisine at the former Gaucho Room at Loews Miami Beach Hotel, where he refined the restaurant's South American Grill concept. Chef Luke has taken part in several food and wine festivals and celebrity events, working beside some of the most talented chefs in the industry. He's given much of his time and talent to support the March of Dimes, the Food for the Poor Foundation and local schools, and he's proud to have participated in three James Beard House Dinners during his impressive career. Forzano is now changing the face of dining in Orlando and adding to the roster of Universal Orlando's dining options.

Joseph Cournoyer-Burnett, Chef d' Cuisine

A passion for fresh, seasonal ingredients and an innovative approach to building the most delectable menus are what drive Chef Joseph Cournoyer-Burnett, Chef d' Cuisine of Mama Della's Ristorante at Loews Portofino Bay Hotel at Universal Orlando. After attending Clark University in Cambridge, Massachusetts, Chef Joseph got his professional start at Clarkes in Faneuil Hall in Boston, managing the kitchen, creating daily specials and sourcing local meat and fish from the city's famous Haymarket. He rose through the ranks, from line cook to sous chef and, ultimately, chef d' cuisine at the Ritz Carlton Orlando, where he continued to work with exotic ingredients from all continents and cultures under the guidance of Chef Norman Van Aken. Chef Joseph's passion for using locally-produced cured meats, charcuterie and other artisanal foods developed his own distinctive style and his innovative approach to cooking. He's worked alongside some of the most acclaimed chefs in the country, participated in a dinner at the prestigious James Beard House and presented at the 2007 Star Chefs Congress.

Mama Della's Frutti de Mare Recipe

Yields Two Servings. Allow 1-1 hours for preparation and cooking

INGREDIENTS

• 2 Tablespoons of Extra Virgin Olive Oil
• 1 Lobster Body with legs
• 1 Shallot, thinly sliced
• 2 Garlic cloves, thinly sliced
• 4 Roma Tomatoes, cut in half
• 4oz of White wine
• 8oz of Clam Juice
• Whole Lemon, Peel Only
• Pinch of Crushed Red Pepper Flake
• 14oz of canned Crushed Tomatoes
• 6 Fresh Basil leaves thinly sliced
• 6 Fresh Parsley leaves thinly sliced
• Pound of Linguini Pasta
• 4 Scallops U-10
• 6 Mussels
• 1 Lobster (1.5lbs)
• 6 Clams with little necks
• 2 King Crab Claws, split

Method for Sauce

- Choose a pot that can hold 2 quarts of liquid and place on medium heat on stove. Add Olive oil to pot and when it begins to smoke very lightly add lobster body to pot. You will be roasting the shell in the oil.

- Once the shell turns light brown add the Shallots and Garlic to the pan and cook slow until light brown as well.

- Add Roma Tomatoes and cook until they begin to soften.

- Add Wine and reduce until there is no alcohol smell left.

- Add Clam Juice, Red Pepper Flake, Lemon Peel and Canned Crushed Tomatoes and simmer for 20 minutes.

- Remove Lobster Body and Lemon Rind and blend with hand blender till smooth.

Cooking Fish and Serving Dish

- Choose a 10-inch saute pan (All Clad Wok pan works well for this dish).

-Turn Pan on Medium/High heat and add olive oil to pan. Once light smoke appears sear scallops until brown on one side then add Clams and Mussels to the pan.

- Add sauce to pan and once shellfish opens add King Crab, Lobster, Basil and Parsley and return to boil.