Ted Inserra Steps Down as Executive Chef at Suite 100 in Fort Lauderdale

Categories: Restaurant News
ted inserra.jpg
Fort Lauderdale native, Chef Ted Inserra, certainly has experience in the South Florida restaurant industry. His extensive résumé boasts work with several popular local chefs such as Mark Militello, Michelle Bernstein, Johnny Vinczencz, and Oliver Saucy.

Shortly after the fall of Smith & Jones, Inserra landed at Suite 100 in Ft. Lauderdale's Las Olas Riverfront complex where he was quickly promoted to the position of executive chef. However, just a few months after the promotion and a few days after his 55th birthday, Inserra announced that he will have a different role at the eatery.

In a facebook status posted early Thursday morning, Inserra accounced:

due to a ongoing health problem, which is not getting any better, my role at Suite 100 has to be reduced, i am still there almost everyday, but the length i stay is being reduced. I could not ask for any better cooperation with the owners/management....still working lunch's and my favorite=SAT AND SUNDAY BRUNCH......i was always known as "the machine", the machine has problems..

Inserra explained to New Times: "The decision to step down was a mutual agreement, I have no problem with it." He elaborated that due to "somewhat serious" health issues he wants to take precautions to reduce the physical toll that working the kitchen has taken on his health.

Taking over as executive chef, with nine years of experience, is Matt Golfin whose last chef experience was three years ago at Ocean Manor's Rumor Has It (which is no longer in operation). Prior to taking over his new role, Golfin tended bar in addition to working some in the kitchen at Suite 100. Inserra says he has confidence in Golfin, "he's a young, talented, up-and-coming chef; it will be an easy transition." Inserra plans to maintain a presence in the restaurant especially during day time hours and weekend brunch to assist the new chef. 

Where will these changes leave Suite 100? Both Golfin and Inserra state customers can expect some "tweaking" in the menu, keeping popular dishes and changing those that don't work.


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8 comments
Jim
Jim

I've been there about a month back for lunch a few times and for Sunday brunch. The food and the Chef they had, which I assume was Ted, were not the problem. The food was excellent, in fact. But the wait staff was terrible. Worst I've ever seen. Having said that, I have to agree with some of the other remarks I've read here; which is switch up the menu and concept; keep the chef they had and which you write about in this article... Ted; give us a break by giving us a "bartender" - who is making these decision, I have to ask myself, and just continually tweak until the owner gets it right. The problem there is not the chef; the food was excellent. The problem lies in whoever is running that place. Fire that guy. Its obvious the newly acclaimed "chef" - bartender could fill the GM's shoes and not do any worse.

Jim
Jim

I've eaten there over the past few months. The food was great! The Chef, Ted, came out to meet and greet, which I thought was really cool. The service stunk, that's all. But all in all; its not a place you frequent often because of where it is and its a pain to park and get to it. If this owner would do a 180 and make it something unique, he may have a chance. You have to have to have a good concept for people to want to go through the b.s. to park and go there. What they're offering now isn't enough. And its obvious the owner doesn't have a clue... let me see, at what point do you say, hey, let's move the chef down and substitute him with the bartender. LMFAO.

A1b12bill
A1b12bill

I ate there 5 or 6 times in the past several months and the food was always delicious..... never who the chef was, but now that you mention him, I'll be sure to keep my eyes open where he ends up... hope he gets better soon...

TED ANTHONY INSERRA
TED ANTHONY INSERRA

to "my thinking is"....great observations, i was working in this complex when it 1st opened at China Grille, if a Hooters closes, that is a bad sign, you could open one up in tghe middle of the desert and it would be packed, RE-VITALIZE THE RIVERFRONT!

My thinking is...
My thinking is...

I have said it from day one. What Suite 100 has to do is change that menu. If I were a psychic, I would say, "I see a nose dive and boarded doors on the horizon." What ever made this owner think he could do something that large corporations, such as Marino's couldn't do, which is survive in that location. If I owned the place, I'd quickly turn it into to an upscaled looking (not over-priced), fast food place. Maybe that would get a draw. Throw in some acceptably loud music to draw the crow in, and see what he can get from that. Do a little experimentation to see what works. This owner's problem is not his "chefs", which he seems to think as he keeps changing them, but won't change the menu. Its the food and the vibe. Too boring and "old folksie", and the old folks are not dealing with that location. Take a little direction by looking hard at your neighbor's restaurant... a giant success... and ask yourself why. It "ain't" the chef, that's for sure.

Anonymous
Anonymous

Customers? What customers? They'd do better if they just got a BBQ from Home Depot and set up on the patio.

Dennis
Dennis

That's exactly the wrong thing to do. This restaurant is what happens when someone with money hires his friends to run it. They need a GM, a marketing consultant, a well-regarded chef (Ted is too controversial) and a menu that's different. They don't need to fiddle with the menu; they need a completely different concept. Something unique. Nobody is going to the riverfront for salads and sliders.

The truth is that nobody cares about Suite 100. There is zero buzz. If they don't create some interest, nothing will change. People need a good reason to go to the riverfront. And replacing Ted with a bartender who has been out of work for 3 years is exactly the wrong thing to do.

Jim
Jim

@ Dennis. Make up your mind, Dennis. Here's your remark on Suite 100 from 4 months ago in the last article on Suite 100... "Thanks for proving my point, Ted. You're making a big mistake if you don't change that menu. It's weak. Nobody is going to the riverfront for that menu."

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