Four Flamingos: A Richard Blais Florida Kitchen will open at the Hyatt Regency Grand Cypress, located adjacent to Walt Disney World, on December 3, according to a press release Friday — and reservations are now open.
Four Flamingos will feature cuisine inspired by flavors and ingredients from Florida, served in a “relaxed setting featuring a nostalgic tropical look and designed to provide guests a look into the kitchen and prep process.”
At the center of the menu will be fresh-caught surf and fire-grilled turf with featured items to include stone crab, Mahi Mahi, and signature steak cuts.
“Florida offers such a wide range of flavors, ingredients and cultural influences,” Blais said in the release. “Drawing upon those has made creating Four Flamingos so much fun, and we hope our guests will have just as much fun dining with us.”
The restaurant’s name is a nod to the four species of flamingo native to the Americas and the bird’s tendency to gather and feast in groups. Four Flamingos will be open nightly for dinner.
Blais is widely recognized as the first winner of Bravo’s Top Chef All-Stars and recently announced co-star of the new Gordon Ramsay / FOX cooking competition, Next Level Chef.
He is a graduate of the Culinary Institute of America and trained at The French Laundry, Daniel, Chez Panisse, and el Bulli. Blais currently owns and operates Trail Blais, a culinary consulting company that has consulted on, designed, and operated popular eateries across the country.
He is the James Beard Award-nominated author of Try This at Home: Recipes from My Head to Your Plate, as well as his second cookbook, So Good. Most recently, he opened Ember & Rye at the newly renovated Park Hyatt Aviara in Carlsbad, California, and took on the role of Culinary Director at the newly-opened San Diego Symphony performance space, The Rady Shell at Jacobs Park.
