The Cypress Room came together with such a singular vision, that every person, at every point of its inception, has had to live up to it. Chef de Cuisine Roel Alcudia came to us from New York City to stand at the helm of the kitchen. The golden boy of The Genuine Hospitality Group, Roel gets first choice of the ingredients that come in fresh from Homestead, the Atlantic, the Gulf, and wherever else we find the beautiful product that graces The Cypress Room’s a la carte menus. From there, and not a moment before, the daily Lunch Prix Fixe and nightly Tasting Menu are conceived.
Having been trained by our self-proclaimed Godfather, Roel didn’t have much catching up to do in the Genuine kitchens. He has a keen eye for freshness, a taste for quality that we love so much. So it’s only natural that when I sat down to ask him about how the Tasting Menu dishes come to be, he had three words to say: I wing it.