Lucho Rosario recently joined Baron’s Cove Resort as their executive chef. He was surprised and excited for the opportunity to be a part of the team at this premier Sag Harbor resort, elevating their restaurant with his culinary expertise.
Lucho has been busy keeping up with the day-to-day demands of the restaurant as the summer season is well underway at Baron’s Cove. He spoke about some of his favorite menu items, some highlights on the summer 2023 menu, and how much he loves being part of the East End community.
How would you describe the restaurant at Baron’s Cove?
LR: The restaurant at Baron’s Cove serves what I like to call American harborside cuisine with great menu variety surrounded by amazing ambiance. The bar lounge is very cozy in the summer months and fall season with the fireplace going, and the main dining room makes you feel like you are inside a wonderful yacht club from a bygone era.
What are some of the must try menu items and what are your favorites to create?
LR: All items are must-try in my opinion! I think this is why patrons come back. Some of our most requested dishes are pan seared halibut, tuna tartar, and of course our amazing Baron’s Cove lobster roll.
What are your summer 2023 highlighted menu items and drink pairings?
LR: Summer highlights are definitely the lobster roll! Tuna tartare and fish tacos are also a big favorite. There is something about lobster and fish that screams summer in the Hamptons, which I like to pair with our fantastic selections of rose wines, many of which are from the East End.
What is your process like when you create a new dish?
LR: Creating a new dish takes many steps, the first and most important is inspiration, which is easy here because of the beautiful views. Then I visualize the flavors and textures I’m looking for and then decide what ingredients I need to put it all together.
How did you get your start as a chef, and why did you decide to go into this field?
LR: My passion for cooking began early in my life. My family has always had big Sunday dinners, and seeing them gather around the table enjoying the food and bonding generated my interest to help in the kitchen and then to eventually create the meals myself. In essence, my passion became my profession, so it seemed like a natural progression with my family.
What led you to sag harbor? And how is Baron’s Cove different from other establishments you’ve been a part of?
LR: This opportunity really came as a surprise. Baron’s Cove is completely different from some of my past experiences. It’s not your traditional restaurant because of the seasonality and variety of guests’ tastes. We also serve a lounge/bar menu, an amazing lunch menu, and of course our dinner menu, so I have to keep on my toes not just for the menus but our presentation and keeping the offerings and pairings new.
What is unique about Baron’s Cove that can’t be found or replicated at any other restaurant?
LR: First the view, and second the ambiance.
What do you love most about the East End customers?
LR: Guests here are generally in vacation mode, they are here to disconnect from the hustle and bustle of the city, and we are here to make that time special for them. Their tastes are very sophisticated but they don’t want overly fussy foods or service.
What’s your favorite pastime in the Hamptons?
LR: I love the outdoors, so in my free time I go for walks and enjoy the main street bustle or go for runs and explore the area and views of the water. I also try as often as I can to get over to our sister property the Pridwin Hotel on Shelter Island. We actually have a boat service now to take guests back and forth from Baron’s Cove called Fred’s Folly.
What do you most look forward to about the 2023 summer season?
LR: I always look forward to the summer menu and the variety that the season allows and the East End offers.
Do you have anything in store that you’re doing differently this season for customers and visitors to look forward to?
LR: We have a few things up our sleeve to keep them coming back…
What’s it like being a chef in a seasonal location?
LR: It’s a challenge of sorts, I love the surge of visitors and hotel guests especially on the weekends, the intense periods of high volume, the pace and excitement of our various dining offerings from lunch to dinner and private parties in our map room and keeping it all going while making it look effortless. The seasonality also allows us to experiment and try the variety of foods that come with the changing seasons and also being on the East End is so unique.
Are the types of dishes you choose to create heavily influenced by the area?
LR: We are known for our fish tacos, tuna tartare, and I love a nice pan seared fresh fish with a good simple salad using local produce.
What has been your greatest accomplishment working at Baron’s Cove?
LR: Putting my flare to the menu, I’m very excited about my ideas and recipes, and so far everyone seems to be enjoying them, which is very fulfilling.
Head over to Baron’s Cove this summer season for an unmatched dining experience with Chef Lucho Rosario! For more information visit https://www.caperesorts.com/barons-cove.
