Featured Chef Tony Marotta

Lamb ChopsWhile he’s long way from his hometown of Staten Island, New York, Chef Tony Marotta has traveled even further since joining WALT DISNEY WORLD® in Orlando, Florida, as a culinary apprentice. In his 14 years working for WALT DISNEY WORLD resorts, Tony’s culinary assignments have kept him challenged with a changing roster of cuisines and exotic surroundings. Before landing at the Flying Fish Café at Disney’s BoardWalk Resort, Tony’s company resumé included stints at the Yachtsman Steakhouse at Disney’s Yacht and Beach Club Resort, Cinderella’s Royal Table at MAGIC KINGDOM® Park, Kona Café at Disney’s Polynesian Resort, Concourse Steakhouse at Disney’s Contemporary Resort, and the Grand Floridian Café at Disney’s Grand Floridian Resort & Spa. At the same time, Tony watched the evolution of his profession from a behind-the-scenes role to its current celebrated status.

In the fall of 2004 and 2005, Tony took on an extra-curricular assignment to create a honey-enhanced recipe to demonstrate on behalf of the National Honey Board during WALT DISNEY WORLD’s Epcot Wine & Food Festival. One of a group of Disney chefs attending a Honey Board-hosted beekeeping tour, Tony returned inspired. His renewed appreciation for honey’s versatility and varietal subtleties can be tasted in his 2004 Wine & Food Festival recipe for Lamb Chops with Asian Pear and Kiwi Salsa with Sweet Potato Purée. In his own words, “Honey has always been one of my favorite ingredients to add flavor and sweetness. It’s not only natural, but adds a special complexity to the flavor of the particular application.”

In his Wine & Food Festival dishes, Tony combines his passion for preparing the freshest seasonal ingredients with the skills and creativity of his profession, stirring in a golden touch of honey. And, like many things at WALT DISNEY WORLD, the results are magical.

Lamb Chops with Asian Pear and Kiwi Salsa and Sweet Potato Purée

Yield: 4 Servings

Sweet Potato Purée

4

lbs.sweet potatoes (about 5 medium)

3/4

stick unsalted butter, softened

1/2

cup brown sugar

1-1/2

Tablespoons Southern Comfort

1/2

teaspoon freshly grated cinnamon

1

teaspoon kosher salt
  1. Preheat oven to 400° degrees.
  2. Line a baking sheet with foil or parchment.
  3. Prick sweet potatoes in several places with a fork and bake on baking sheet in middle of oven until tender, 60-75 minutes.
  4. When potatoes are just cool enough to handle, peel and put flesh in a stainless steel bowl.
  5. Add butter and mix until just about smooth.
  6. Add brown sugar, Southern Comfort, cinnamon, and kosher salt. Taste and adjust seasoning.
  7. Cover tightly with foil to keep hot.

Lamb Chops

4

each rack of lamb (about 14 oz. each)

1/4

cup extra virgin olive oil

2

Tablespoons sea salt (Fleur de Sel)

2

Tablespoons freshly ground black pepper
  1. Preheat oven to 350° degrees.
  2. Rub racks with olive oil; then sprinkle liberally with sea salt and black pepper.
  3. In a hot sauté pan, sear all sides of the rack, browning evenly.
  4. Place in the preheated oven for 20 minutes.
  5. Remove racks from the oven and let rest for 10 minutes.
  6. Then carve into either individual (8 1-inch thick) or double chops, depending on your taste.

Asian Pear and Kiwi Salsa

2

each small Asian pears, cored, diced

3

each large kiwis, peeled, diced

6

Tablespoons dried cranberries

1

each shallot, minced

1/4

cup chopped chives

1

Tablespoon sherry vinegar

2

Tablespoons fresh lemon juice

3

Tablespoons Orange Blossom Honey

2

Tablespoons chopped fresh mint

2

Tablespoons chopped fresh cilantro

1

Tablespoon chopped fresh basil

 

Kosher salt and freshly ground black pepper, to taste.
  1. Combine pears, kiwis, cranberries, shallot, chives, sherry vinegar, and lemon juice in a medium bowl.
  2. Add 2 tablespoons honey (hold 1 tablespoon in reserve), mint, cilantro, and basil.
  3. Season to taste with kosher salt and black pepper. Let stand, tossing occasionally.
  4. Preheat broiler.
  5. Brush chops lightly on both sides with the remaining 1 tablespoon honey; sprinkle with salt and pepper.
  6. Broil chops until cooked to desired doneness, about 5 minutes per side for medium-rare.
  7. Transfer 2 1-inch thick lamb chops to each plate.
  8. Spoon salsa alongside and serve.

 

Chef Tony Marotta - Question and Answer session

Hometown: Staten Island, NY

Training/Certifications/Awards:
Three year Culinary Apprenticeship at WALT DISNEY WORLD® Resort through the American Culinary Federation

How many years with WALT DISNEY WORLD® Resort?
14 years

How many years as a chef?
10 years as an hourly chef and 6 years as a salaried chef

In what other notable restaurants have you worked?

Biggest inspiration?
Seeing the profession evolve into the glamorized position is has become today.

Describe your culinary style.
“Inspired fusion.” Taking my favorite aspects of my favorite cuisines and incorporating them into my own personal style.

What is your culinary passion?
Preparing the freshest seasonal ingredients to the best of my abilities and knowing that it is enjoyed and appreciated.

What do you enjoy most about being a chef?
The ability to create, learn, teach, and invent.

What are some of your favorite dishes to prepare?
Anything involving fresh ingredients—fresh pasta and seafood. Simple, yet bold flavors.

Favorite spice?
Crushed red pepper

Favorite kitchen gadget?
Immersion blender

Favorite junk/snack food?
Peanuts

You run a restaurant, but what do you cook for your family?
I’m a big fan of slow cooking and braising. I love to make chili and fresh sauces for pasta, pot roast, and stews.

What food holds childhood memories for you?
The smell of fresh tomato sauce.

When you’re not working, what do you enjoy?
Golf, movies, travel, spending time with family and friends, video games, cooking, entertaining, and fishing.

If you weren’t a chef, what would you be?
Movie Critic

Any secret culinary indulgences?
Anything involving peanut butter!

What’s always in the fridge at home?
Cheese and lots of it!

People would be surprised to know?
I’ve always wanted to be a contestant on Jeopardy.