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‘Top Chef’ and TV personality Richard Blais opens new restaurant Four Flamingos

The Florida restaurant will open in the Hyatt Regency Grand Cypress on December 3

Holly Petre, Assistant Digital Editor

November 23, 2021

2 Min Read
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Four Flamingos — the newest restaurant from TV personality Richard Blais — packs a vintage Florida punch. It is set to open in Orlando on Dec. 3.

“Florida offers such a wide range of flavors, ingredients and cultural influences,” Blais said in a 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.” 

Located inside the 1,500-acre property at the Hyatt Regency Grand Cypress, Four Flamingos is a nod to the four species of flamingo that live in the United States. Flamingos are known to gather and feast in groups, another reason for the restaurant’s name, as it reflects humans’ need to gather and eat.

The cuisine will reflect the local landscape and feature ingredients from Florida such as mahi-mahi, stone crab and more.

The interior is inspired by vintage Florida and features a nostalgic tropical look along with a way to “provide guests a look into the kitchen and prep process,” according to the company release.

“Having family across the state of Florida and experiencing these incredible tropical flavors, I’ve wanted to do a Florida-inspired restaurant for a while,” said Blais on the company website. “I’m thrilled we found the right opportunity at the Hyatt Regency Grand Cypress. I couldn’t be more excited to work with local suppliers for fresh, seasonal ingredients and create a menu that I want to eat, whether it’s for date night with my wife or with my kids as a family.”

To start, the restaurant will only be open for dinner.

Blais is known for his ‘Top Chef All Stars’ win and is the new co-star of the Gordon Ramsay/Fox cooking competition ‘Next Level Chef.’ Blais trained at Thomas Keller restaurant The French Laundry, Daniel Boulud’s Daniel and Alice Waters’ Chez Panisse. He currently owns and operates Ember & Rye in Carlsbad, Calif. and is the culinary director of The Rady Shell in the San Diego Symphony’s Jacobs Park.

About the Author

Holly Petre

Assistant Digital Editor

Holly Petre is a digital editor for Nation’s Restaurant News as well as the host of NRN’s podcast, Extra Serving, and producer for Informa Restaurant and Food Group’s other three podcasts, One On One by Food Management, Off the Shelf with SN and In the Kitchen with Bret Thorn. Holly holds a Bachelor of Fine Arts with a concentration in Sculpture, fibers and Material Studies and Ceramics from the School of the Art Institute of Chicago. A native New Yorker, Holly enjoys her place on staff as the resident pop-culture expert and millennial with a sassy attitude and great sense of style.

Holly Petre’s work on Nation’s Restaurant News and Restaurant Hospitality often covers marketing and trends, either aimed-at or examined-through the millennial mindset. Holly is responsible for introducing TikTok and Twitch to NRN and RH readers as well as explaining terms like “Karen” to staff and readers alike. She also spends her time on staff trying not to make every headline a pun.

Holly Petre hasn’t spoken at any events or on panels, but she is readily available with a killer shoe wardrobe and several witty quips.

 

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