Larry LaValley - Assistant General Manager
Larry LaValley credits his Long Island, New York roots for fueling his passion for and love of food. He fished on the Long Island Sound, grew up on fresh produce from his grandfather’s local farm stand and shared his mother’s passion for the cultural flavors of Naples, Italy. Since then, his culinary journey has taken him through many great restaurants and given him the opportunity to sample some creative and authentic regional fare from multiple cultures.
LaValley graduated from The Culinary Institute of America in Hyde Park, NY at the top of his class in 2000. During his schooling, he spent weekends in New York City, learning from the best in the business: Daniel Boulud at Daniel, Rocco Dispirito at Union Pacific, Rick Moonen at Oceana, Marcus Samuelson at Aquavit, and David Bouley of Bouley Bakery. After graduation, he went to Chambery, France to complete a stagier under Master Chef Jean Michel Bouvier, who used ingredients straight from his parent’s farm. LaValley’s return to the United States led him to his first executive chef position with James Beard winner Mark Militello at Mark’s South Beach in Miami.
From there, LaValley honed his culinary skills as the executive sous chef at the five-star, five-diamond Regent Bal Harbour and as culinary director of operations for the innovative DMR restaurant group.
Now at the helm of 3800 Ocean, our popular restaurant near Palm Beach, LaValley oversees all operations and works diligently with his team to ensure that their passion for cooking and customer service is on full display.
Gustavo Calderon - Executive Sous Chef
Chef Gustavo was exposed to food at a very early age by his grandmother in Saltillo, Mexico where she had a small family restaurant. His love for food grew through hi exposure to scratch authentic Mexican cuisine. This led him to his studies at ITESM in Monterrey, Mexico where he received his bachelor’s degree in hotel management. During this time, Gustavo got a well-rounded education in the hotel industry at the Fiesta Americana, Cozumel, Hilton, Monterrey and others.
Gustavo decided at this point his passion for cuisine and decided to further his education at the Culinary Institute of America, Hyde Park, N.Y. where he eventually received his degree in culinary arts. His internship was at Le Bernardin with Chef Eric Ripert in New York City where he got his first exposure to fine dining. During another externship at Hugo’s in Houston, Texas, Chef Gustavo had his first opportunity to join their team at the James Beard House.
Gustavo next stop was in Miami at the acclaimed Mark’s South Beach under James Beard Award winning chef Mark Militello and Chef Larry LaValley where he honed his skills and learned south Florida Cuisine. Gustavo also worked with Chef Edgar Leal at Cacao in Coral Gables before his start with the Ritz Carlton in Key Biscayne. Chef Gustavo would spend the next year and a half as the sous chef of the Mexican restaurant “Cantina Beach.”
The Regent Bal Harbor was his next stop as sous chef and he rejoined Chef Mark Militello and Chef Larry LaValley. After the Regent, Chef Gustavo was part of the opening team for the Hilton Convention Center as Banquet Chef. This gave him a taste of volume and expertise in banquets.
Gustavo then rejoined the Ritz Carlton Family in Cancun and followed in Naples and then most recently Bahrain before deciding to join the team at the Palm Beach Marriott Singer Island.