Pastry Chef, Seminole Casino Coconut Creek
Carlos Claudio is the Pastry Chef for Seminole Casino Coconut Creek’s five restaurants – NYY Steak, Sorrisi, 1st Street Deli, Fresh Harvest and Sunset Grill. He oversees a team of pastry cooks.
Before landing at Seminole Casino Coconut Creek, Claudio was the Pastry Chef for two years at an upscale senior living community in Naples, Fla. – Vi at Bentley Village.
“Coming to Seminole Casino Coconut Creek was just a terrific move for me,” said Claudio. “There’s a tremendous opportunity to be creative here and as a Pastry Chef that’s what you desire. My goal is to bring the pastry department to another level.”
Claudio is no stranger to Seminole Gaming as he was at Seminole Hard Rock Hotel & Casino Hollywood from 2007 to 2010.
“I was the 24 Hours Supervisor there,” said Claudio. “It truly was a great experience. I got to know the company, which made it quite easy to accept the position at Coconut Creek.”
A 2004 graduate of the Art Institute of Fort Lauderdale, Claudio has made employment stops at a number of South Florida establishments, including Seminole Hard Rock Hollywood.
“I once worked at Bistro Las Olas, The Atlantic Hotel, Trump International, La Playa Restaurant, Whole Foods Market Bake House and the Riverside Hotel,” said Claudio. “At each of those places, I was able to learn more and more about being a Pastry Chef.”
It’s that vast experience which Claudio intends to utilize when bringing the Seminole Casino Coconut Creek pastry department to the next level.
“For me, I want to create the wow factor,” said Claudio. “I want to find the best quality products and create the best recipes. If it’s simply a brownie, I want it to be the best anyone has ever tasted.”
A native of Puerto Rico, Claudio considers “design desserts” as his specialty.
“This is what I like to make for sure,” he said. “I first look at the plate in front of me as a white canvas and in my head I’m putting together designs. I want it to be colorful, yet be clean and fresh looking. I just want to breathe life into my desserts.”