OCEAN'S FINEST SEAFOOD & CRAB
The Remarkable Journey of Chef Partner Odel Arencibia
When I usually write a story, I try to inject a little humor. This time, we’re going to do things a little differently. I’m going to report the exact story that I heard from our chef in Miami. His name is Odel Arencibia and, after over a decade of almost working together, the stars finally…
Regional Chef Partner Michael Cerny: The Calm Without the Storm
Throughout my 27 years in professional kitchens, I’ve seen and suffered a lot of different management styles – from the outright hostile, to the passive aggressive, to total apathy, to a “the sky is falling” mentality. And in my personal experience, there’s only one style that really works. The road to success revolves around calm,…
From Texas to the Midwest, Meet Chef Partner Shane Flynn
We are lucky to work with a number of highly skilled leaders with incredibly diverse backgrounds. As the newest chef-partner among the ranks, Chef Flynn gets the honor of being the guinea pig for this kind of feature. I have known and worked with Shane for almost a decade and was really surprised to learn…
Family Matters – Chef Partner Manuel Vera
“Some people don’t believe in heroes, but they haven’t met my dad.” – Unknown “Starched, creased, suited and booted” – Chef Manny Vera Manuel (Manny) Vera has been with the Truluck’s Restaurant Group since 1998. He’s a chef partner, strong leader, and runs a kitchen that I’d be happy to eat off the floor of….
Chef Johnson Olawunmi, Our Rock
Chef Johnson Olawunmi is one of, if not, the very-first member hired to the Truluck’s team. He started before our first Truluck’s location was even open. He is one of the most kind, shy, loving, and loyal person that I have ever met. Johnson moved to the United States in 1979 from Nigeria with a…
Unmatched Seabass: How Our Chilean Seabass Won Me Over
When it’s harvested, purchased, and properly prepared—with unyielding attention to conservation—a dish like our Chilean seabass evolves into one of the most popular items on our menu. Having been plated and served more than 1 million times for more than 15 years, the miso-glazed Chilean seabass is a buttery, big-flake, and protein-dense treasure that demands…
The Ups and Downs of Stone Crab Season
We’re Extremely Particular About the Claws We Serve Only when our trusted fishermen and packers have a good day on the boat, will we have a robust Stone Crab supply to serve our guests. Since we only work with a select few just as committed to quality and sustainable practices as we are, when their…