Resort Lucine is very pleased and enthusiastic to announce the selecting of Leila Ortiz as its Executive Chef.


Ortiz will oversee and take care of the day-to-day functions of the kitchen at the resort, like the all-day menu at its lobby restaurant, rooftop bar, and pool, as well as The Extravagant, Hotel Lucine’s premiere restaurant with its 55 seats and “American Good-ish Eating.” Ortiz comes to Hotel Lucine immediately after stints overseas in the kitchens of the Sheraton and Westin Motels, but also notably as Sous Chef of New York’s Momofuku Noodle Bar and as Sous Chef and Operations Supervisor for Houston’s UBPreserv. With Texas roots and international practical experience, Ortiz’s history would make her a purely natural suit for Hotel Lucine that attracts inspiration, creativeness, and attendees from both of those in close proximity to and much.


“I have been exceptionally blessed to have Leila doing the job with me to establish the opening menus for the lodge,” notes Lodge Lucine’s Food and Beverage Spouse, Chef Justin Yu. “She has a way about her that is unbelievably straightforward-likely, but her flavors are fierce and pop with a lot of pizazz. I simply cannot wait around to present Galveston what we’ve been working on.”


“Having the opportunity to join the Resort Lucine workforce and assistance acquire a new house for dining and socializing in Galveston is the two challenging and fascinating,” says Ortiz. “The lodge is likely to make so many excellent reminiscences, and I can’t hold out to be a section of that.”


Slated to open in spring 2023, the 61-home Resort Lucine functions the two breakfast and an all-working day menu at its foyer bar with enough outside seating poolside and upstairs at its lively rooftop bar. Company will discover on their own acquiring cocktails probably too early in the working day and snacking on its menu of largely small, shareable plates, or might locate on their own unintentionally possessing a full food soon after a second cocktail. Ortiz is particularly excited for a plate of chilled heirloom tomatoes served campechana-type and a pressed rooster sandwich with her spicy Puerto Rican mojo verde, housemade pickles and fontina. Motivated by her appreciate of expressing flavors of her Asian and Latin heritage, Ortiz is energized to come across new and comforting approaches to existing this kind of flavors that are pricey to her.


The Extravagant, on the other hand, flexes a complete other muscle serving dinner seven nights a week, as properly as lunch and brunch with a slight French zhoosh on “Fancy” American delicacies. Yu and Ortiz’s shared value for robust essential cooking and outstanding sourcing will be apparent in the menu. The duo points to dishes these kinds of as their uncomplicated roast chicken, sourced from close by Alvin, Texas’s Jolly Farm served with mushroom duxelle and black pepper dumplings, as properly as gulf fish from Galveston’s own Katie’s Seafood wrapped in potato and served “animal style” with smoked paprika soubise sauce. Yu and Ortiz glance for meals at The Fancy to feel reminiscent of a familial Sunday evening meal, with food stuff worth celebrating and cherishing.