A South Florida native, 3030 Ocean’s Executive Chef Adrienne Grenier has always had a passion for food and cooking. Turning that passion into a career path, Grenier earned a degree from Florida State University in Food Science and Nutrition. Possessing an in-depth knowledge of ingredients and their usage, Grenier attended the Art Institute of Fort Lauderdale to learn the craft of truly refined cooking and the intricate design behind elegant food preparation and presentation.
Grenier began her culinary career under the tutelage of acclaimed chefs Dean Max and Paula DaSilva at 3030 Ocean restaurant in Fort Lauderdale’s Harbor Beach Marriott resort. Grenier spent two years honing her skills at the top-rated oceanfront eatery before her desire for new culinary experiences lead the budding chef to California.
In California, Grenier worked her way up the ranks at the Michelin starred restaurant, Gordon Ramsay at the London West Hollywood; as well as Blanca Restaurant in Solana Beach, working for renowned Chef Jason Neroni. While living in California, a state known for using organic and local produce, Grenier spent much of her time visiting local farmer’s markets, embracing the art of farm-to-table cooking.
In 2010, the self-proclaimed “farm girl” joined the opening culinary team at 1500° at Miami Beach’s Eden Roc resort. Working once again with Executive Chef Paula DaSilva, as Sous Chef, Grenier brought to the table an array of new culinary knowledge and experience with a focus on fresh, sustainable cuisine. During her tenure, the restaurant earned a nod as one of Esquire magazine’s “Top 20 Best New Restaurants in the U.S.”
A mentor to Grenier, DaSilva encouraged the chef to participate as a competitor on Food Network’s Chopped, and in January of 2011 she triumphed on the fast-paced culinary show. Grenier received the grand prize of $10,000 during an episode where she beat competitors in creating the best-tasting, most inventive dish from a hodgepodge of ingredients.
In 2013, Grenier returned to where her culinary career began, as DaSilva’s sous chef at 3030 Ocean in Fort Lauderdale, where she helped to conceptualize and execute an ever-changing menu of organic produce and locally-sourced dishes from both land and sea. Following an extensive renovation of the Oceanside dining destination in October 2015, the now seasoned chef and Chopped champion was named DaSilva’s successor as executive chef of 3030 Ocean.