CHEF REY EUGENIO
Roy's Hawaiian Fusion
720 B Aliceanna Street
Baltimore, MD 21202
410-659-0099
About CHEF REY EUGENIO
Rey Eugenio was born in the Philippines and was raised in Jacksonville Beach, Florida. Eugenio’s culinary passion was inspired by his Mother’s cooking at an early age. He graduated in I997 from the Culinary School of Jacksonville, Florida, also known as the “Institute of the South”. Eugenio launched his career when he joined The Ritz-Carlton in Amelia Island as a sous chef, where he had the opportunity to train at the Naples and Buckhead properties. During his five years with The Ritz-Carlton, Eugenio was given the distinct honor to train under Master Chef Lawrence McFadden and James Beard Award Winner Kenneth Gilbert. Eugenio was first introduced to Roy’s Hawaiian Fusion Cuisine in 2003 when he dined at the Bonita Springs restaurant. His dining experience made a lasting impression -- so much so that he followed his inspiration of chef Roy Yamaguchi’s exceptional cooking techniques and philosophies. He joined Roy’s in Jacksonville Beach as a sous chef in 2003 and a year later relocated to Roy’s Baltimore where he took the same role and was quickly promoted to executive chef partner.
A recipe from CHEF REY EUGENIO…
CURRIED CITRUS SHRIMP
Cantaloupe, Arugula & Lemon Truffle Vinaigrette
Featured on our Spring Fusion Prix Fixe Menu
7 Slices Cantaloupe
5 Slices Red Radish
3-4 Slices Red Onion
1 oz Arugula
3 pc Grilled Shrimp
Shrimp Marinade (2 Dozen Shrimp)
2 Tablespoons Fish Sauce
¼ Cup Lime Juice
¾ Cup Brown Sugar
1 Stalk Lemongrass (Sliced & pounded)
1 Tablespoon Tumeric
3 Tablespoons Curry Powder
2 Tablespoons Garlic Powder
2 Tablespoons Onion Powder
2 Cloves Minced Garlice
2 Tablespoons Minced Basil
1 Tablespoon Minced Cilantro
2 Tablespoons Diced Scallions
1 Tablespoon Tamari
3 Tablespoons Extra Virgin Olive Oil
Method:
Toss shrimp with dry seasonings and herbs then add soy, olive oil, lime juice and fish sauce. Marinate shrimp for 30 minutes. Season with salt and pepper then cook at low heat on flat top slowly carmelizing the shrimp.
Lemon Truffle Vinaigrette
2 Tablespoons Minced Shallots
1 Tablespoon Minced garlic
1 Tablespoon Minced Thyme
1 Tablespoon Lemon Zest
½ Cup Lemon Juice
½ Cup Reduced Chicken Stock
1 Tablespoon Dijon mustard
3 Tablespoons Sugar
1 Tablespoon Truffle Oil
Extra Virgin Olive Oil
Salt and Pepper to taste
Saute shallots, garlic and thyme till lightly carmelized. Combine with lemon juice, zest, mustard, sugar and chicken stock then blend well. Reduce speed and emulsify with oil. Season then chill.
Salad
In a medium bowl, combine arugula, radish, and red onion with vinaigrette till lightly coated. Season with salt and pepper.