"A Graduate of Johnson and Wales Culinary school, Chef Jay Redington serves attention to detail, obsessive customer service... and one hell of a Yellowtail Snapper".
Executive Chef of the Saint Andrews Club, Delray Beach, Florida. "Executive Chef Redington says his rule is to make dishes the way I'd like, what I'd like, the way I'd like presented. That comes down to putting special avocados in my turkey club sandwiches".
"His affection for personal interaction is evidenced by a regular list of customers who order daily, not from his menu, but private dishes he works up individually for them" 1.
* Picture from Palm Beach Illustrated Magizine Published November 2003
1 Quotes from Palm Beach Industry Magazine January 2007