Chef Jamie DeRosa No Longer With Atlantic Ocean Club and Buddha Sky Bar

• I agree with you, Chef Jamie is destin for GLORY. Unfortunately, many marriages end in divorce, neither side is without faults. We wish the Atlantic Ocean Club success, as well as Chef Jamie.

• The $64,000 ? WHO ARE YOU?

• ironically enough. All the dishes you mentioned were from the original chef Jamie DeRosa as they were on the friends and family menu when we were there the first night.

• Was So excited about something new and different opening on the Ave! Now that I know Chef Jamie is gone (as well as the other head people) who did such an amazing job getting that place off to a great start, I won't return And neither will anyone in Delray that I know. This is no reflection on Chef Jamies talent And I completely disagree w the fact that he's focused more on himself- whoever said that is full of shit and that's a low blow. Knowing Jamies work personally, I know this is NOT factual, quite the opposite really. Don't mistake credentials and TRUE TALENT for concern for ones own image..... If that was the case, I don't think they would have asked him to create the entire menu......

• I completely agree w Delray Foodie, Niki K, SE, and RJ... "Management" at AOC clearly used Chef Jamie DeRosa for his creativity and talent. The restayrant didn't get bad reviews upon the first week of opening. We went for friends and family and loved it SO much that we went back again TWICE... until we learned of the Chef being gone. It was a dirty, greedy move on managements' part, and I know for a fact that several people including me will now never be back to support AOC. The food quality and menu clearly will not be the same without Jamie there. With his credentials and talent, he was obviously used and then "cheaper" people were immediatly brought in. But they will never be able to do what Chef Jamie can do for that or any restaurant. It's a shame.

• I had dinner there last week and I was very satisfied. Not sure what all the bad reviews are about. Our server was knowledgeable, attentive and friendly. We started with the Beef Carpaccio and it was melt in your mouth delicious. I had the short rib for my entree and my friend had the chicken. Both portions were just enough and I felt good after eating. I have stomach issues and most sauces, seasonings agrivate it. The food was boosting with flavor and I felt great after eating it. As a bonus their signature drinks are delicous, decently priced and made with natural juices, so less sugar.

• I have to completely disagree with all negative the comments about Chef DeRosa. I have been lucky enough to eat a serveral of his restaurants and the food has always been amazing. The menu is always creative and delicious. And you can repond that I am a family member or friend and continue to post negative remarks but his food, resume and ability will speak for themselves.

• I have followed Chef DeRosa's career in Delray.... In my opinion; Ownership at Taste and Atlantic Ocean Club are to blame for the restaurants failures/tribulations..... They used his expertise to design the menu/food/concept and then got greedy and figured they could do it without him...... That decison lead to the demise of Taste and I am fairly confident AOC will follow. I look forward to Chef DeRosa's next venture, hopefully with a group of owners that have a clue! Chef- Your food is amazing! Please keep your fans posted on your next venture!

• Delray beach needed something different and unique and I feel Jamie Derosa delivered. Taste and Atlantic Ocean brought fresh new exciting concepts to Delray, only after owners let Jamie go did it seem to be all down hill. This seems to be a trend in south Florida, stealing concepts from the true artist, maybe that's a sign, that only Chef's should be the owners not corporations! I'm sure Atlantic Ocean will not survive just like Taste, because the people who created it, love what they do and put their heart and soul into it, and that's what makes it so great. Good luck Atlantic Ocean, live and learn.

• WOW quite a few of you have blamed the chef for what has happened at this restaurant, probably the owner trying to hide by using different names (Mike R., John Rivers, Carlos Martinez, or John Denton) Why have all the top positions left the restaurant? So the beverage director, 2 Director of Operations, the special events coordinator and the Executive Chef left because the food was bad? If the chef was so bad, why was he hired in the first place? Why do all of the public promotions with your chef? It is also very hard to believe that someone with Jamie's credentials is 'cooking' bad food. You must be doing something right if you're cooking with Wolfgang for years, The Fat Duck in England (Michelin rated) and at a top restaurant in China among other places. Like the boca observer stated, ‘If the locals aren’t supporting it, it will fail’. People have come to expect quality not garbage. I know, I know, some genius will comment how I’m a bitter friend of Jamie’s.

• 20 years and counting...

• Wasn't Jamie the Chef at Taste and they went under in less than 6 months? They were over priced and food not up to par. I heard Vic and Angelo's and Prime are in trouble and won't be there by summer's end.

• five months tops!

• Have to agree. The design is uninviting and terribly uncomfortable especially when you are a party of four and they cramp you on one of the balcony tables overlooking the dance floor. The blue tiles everywhere feel more showerstall than upscale seafood and the disco ball in the middle of the room doesn't help much. Didn't think they were anything special and from the reviews now I can tell why. I've lived in Delray for seven years now and word travels fast. I wish them luck but not sure that will help at this stage.

• I 'm not sure what everyone is arguing about. who left, who's there, who cares. Point is place is not good. Too much nightlife. I mean they have a DJ and concert stage for dinner. It's stale and cold and not warm for lunch. The food on the 2 x we have been was great. FIrst week and the first brunch. But now, with all the drama that surrounds this place. it's doomed. Locals are not supporting it. IF they are not busy now- how could they be busy during the off season...

• George you sound like a personal freind of Jamie. Anyone Bitter!

• If the food was so bad and the chef was being promoted ahead of the restaurant then why would you hire him? Why would you continue to use his food photos? Without a great chef and great food it's just another restaurant in Delray. Why would they go through so many managers in less then a month of opening. El Bacio started this way too - now look, no food and all music.

• Trent should work for the CIA with his insight and so-called knoweldge.

• Sounds like Hobson is a personal friend of Jamie's. Maybe he should get his picture with him in the next article he self promotes himself. :)

• Everyone has left ; The beverage director, 2 Director of Operations, the special events coordinator and now the Executive Chef who created the concepts, wrote the menus and trained the staff is gone. Wow, Its no wonder that the word on the Avenue is they are dying. Nobody is talking about the food being good. IF it was good, they would be busy. They have No lunch business, dinners are taken over by nightlife with large crowds and is run by the same guy who ruined the Sake Room. It's a shame. So much talent wasted by ownership who doesn't know what they are doing.

• heard from a friend that ownership of the restaurant hired the chef and the Director of operations and after months of hard work and effort, opened the restaurant to great reviews. That's when they both got canned. The DO was fired within hours of a grand opening and the chef just a few days later. Just another example of an owner using people for what he/she wants and then casting the heart and soul of an operation aside. It's a shame to treat people so poorly if that's indeed what happened. Of course there are two sides to every story but I went to the restaurant the first week and thought it was great. I went last week and the restaurant is a lot different and not for the better. Go and see if you dont believe me.

• Sounds like Hobson is a personal friend of Jamie's. Maybe he should get his picture with him in the next article he self promotes himself. :)

• It seems like half the team has left since the restaurant opened. I was actually there for their friends and family and know as a fact that their main operator and several chefs are no longer there... Seems a little desperate and suspicious when an entry level sous chef suddenly rises to the level of corporate chef? Dunno, time will tell but I'm not sure about the comments about this restaurant "evolving to something special" - at least that’s not the word on the avenue nor is it apparent by the lack luster reviews.

• Jamie is a great guy but was more concerned with his own image over the interest of the restaurants (evidenced by this blog). He didn't understand value for the customers. I have been to Atlantic Ocean Club and the Buddha Sky Bar since Jamie's departure and the restaurants have evolved from just another restaurant on the Avenue to something special. The menu has changed for the better with the quality and quantity improvements - adding value. I love Lisa Odem's (new chef) creations.

• just a matter of time. even with him at the helm the food was weak to begin with. how will the execute his menu which was so involved and over the top?

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