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Legendary Executive Chef, Jimmy McManus, oversees culinary operations of all Legendary Restaurants including Rutherfords 465, Tony’s Ristorante and Emerald Grande on the legendary Emerald Coast. Jimmy has been working in the restaurant industry for thirty-two years, with culinary credentials from New York State Chef’s Association and the European Apprentice Program. His work for the Legendary Restaurant Group has an emphasis on menu development, special event catering, in-room dining, and corporate and social parties…but more recently, Chef McManus has been supervising a team of fifteen as executive chef at Bon Apetit in Pensacola, Florida.
His career path has led him from Sous Chef at La Fleur DeLys Restaurant and English Ivy Inn, both in Salt Lake City… to an Executive Chef position at the Marriott Hotel, Salt Lake City and Flounder’s Chowder House, Pensacola Beach, Florida. Now we’re lucky that path has led him directly to us where we’ll enjoy a few tips from a truly legendary chef, Jimmy McManus!
Recipes:
Glazed Chicken and Brie Cheese Torte
