Chris DeLuna
Chris DeLuna has always wanted to run his own kitchen in a restaurant where people can simply relax and enjoy themselves. Although this humble wish is more a reflection of his personality that his cooking, his dishes are a copious blend of vibrant flavors coupled with perfectly prepared seafood. He feels that diners should experience fresh food that is delectably innovative while offering a sense of comfort and delight. Chris has found this at Tropica, where his kitchen is open for all to view.
His enthusiasm is hard-won. Prior to becoming executive chef of Tropica, Chris was the restaurant's sous chef. He spent two years at the Room with a View restaurant in the Helmsley Park Lane Hotel. As chef de cuisine, he oversaw all cooking production on a nightly basis.
In 1996, DeLuna enjoyed a stint at the Union Square Cafe, where he had the chance to assist acclaimed Chef Michael Romano. Frequent trips to the nearby farmers market taught him to appreciate locally grown organic produce. One of his current sources for the exotic ingredients that comprise many of the dishes that appear on the Tropica menu is Chinatown. Chris likes to scour the stores in the area for the staples that make up customer favorites like pepper-crusted tuna salad with citrus, snow peas, and ponzu.
In 1994, he had the opportunity to work with acclaimed Chef Christian
Delouvrier at the Essex House. Nowadays, he still relies on the
classic French cooking techniques he perfected under the tutelage
of Delouvrier. DeLuna also spent two years as chef de cuisine at
Taliesan in the Millennium Hilton and another four years at Kathleen's
Restaurant in Garden City, N.Y.
Chef's Recipes :
Branzino with Roasted Tomato, Crabmeat, Oregano and Garlic-Potato AioliCheck our Calendar to find out about Chef's Night Demos
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