Larry LaValley - Assistant General Manger
Larry LaValley credits his Long Island, New York roots, where 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 for instilling his love for food. 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 Hyde Park at the top of his class in 2000. During this time he spent his weekends in New York City, learning from the best in the business: Daniel Boulud, at Daniel; Union Pacific with Rocco Dispirito; Oceana with Rick Moonen; Aquavit with Marcus Samuelson; and Bouley Bakery with David Bouley. After graduation he went to Chambery, France to complete a stagier under Master Chef Jean Michel Bouvier, whose restaurant was truly farm to table – using ingredients from his parent’s farm. His return to the states led him to a job with James Beard winner, Mark Militello, for the next seven years as the Executive Chef of his namesake, 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 currently at the helm of 3800 Ocean, LaValley oversees all operations and works diligently with his team to ensure that their passion for cooking and customer service is on full display.
Adam Hervieux - Chef de Cuisine
A 2000 graduate of The Culinary Institute of America in Hyde Park, New York, Adam Hervieux is a native of Massachusetts who, until arriving in Florida, worked on perfecting his culinary skills in some of the top kitchens in New England. Most notably, he worked as Sous Chef for Kingfish Hall, a Boston seafood restaurant owned by celebrity chef Todd English, where he was responsible for the daily preparation of all soup stocks, sauces and fresh pasta. Adam came to 3800 Ocean in 2012 where he currently holds the position of Chef de Cuisine.
Deana Lezcano - Executive Pastry Chef
As a young entrepreneur in her Arizona high school, Deana Lezcano began baking cakes for local businesses, and later began working at the five-star Canyon Ranch Resort in Tucson, Arizona. Determined to turn her skill into a career, she enrolled at Scottsdale Culinary Institute where she graduated with honors. She completed her externship at “The Food Network” in New York City, working under superstar chefs Sara Moulton, Emeril Lagasse, Mario Batali, and Jacques Pepin.
Following her professional debut as Pastry Chef at Roy’s New York, she headed west to California where she learned and perfected the intricacies of creating extravagant wedding and specialty cakes at The Ritz-Carlton Laguna Niguel and was quickly promoted to Assistant Pastry Chef. Subsequent career moves have taken Deana to The Ritz-Carlton Naples and to Cherry Creek, Colorado where she opened a wine and dessert bar, giving her the opportunity to express herself through her art, creating and decorating spectacular cakes and pastries. Deana’s culinary artistry has received mentions in several publications, including 5280, Colorado Impressions, Colorado Wedding, The Knot, and the Denver Post.
Alistair Housen - Sous Chef
With a dad who was a butcher and a mom who ran the family’s restaurant, Alistair Housen’s love for cooking began during his childhood in Jamaica. But his real culinary training started when he enrolled in The Art Institute of New York, where he studied culinary arts and restaurant management, graduating in 1992. His first professional job was at The Sheraton Manhattan in New York City, where he prepared meals for overnight room service and learned all aspects of the kitchen. His culinary journey continued in Florida at the Sheraton Bal Harbor where he enhanced his banquet skills and was later promoted to Restaurant Chef for all the outlets and room service.
A career move north to Atlanta, Georgia gave Alistair an opportunity to perfect the nuances of traditional Southern cooking, adding his own Jamaican twist to classics like fried chicken, barbecue ribs and peach cobblers. Prior to being named Sous Chef at the Palm Beach Marriott Singer Island Resort, Alistair was the Executive Sous Chef at the Westin Buckhead Hotel in Atlanta.
Ernesto Sierra - Sous Chef
A native of Mexico, all of Ernesto Sierra’s inspiration in the kitchen comes from his family, his roots and a rich Latin American culture. Knowing very little English, he arrived in New York at the age of 17 and landed his first job at a coffee and donut shop in The Bronx. Two years later he improved his language skills and position, working for a French restaurant under Austrian chef Hans Dicker who mentored Ernesto and instilled a passion in him for fine culinary cuisine. That new found enthusiasm led him to a variety of cooking jobs around the Big Apple and then later to Florida, where he received a scholarship to attend, and subsequently graduate from, the Institute of Culinary Education. Now a Sous Chef at the Palm Beach Marriott Singer Island Resort, Ernesto’s goal is to some day run his own restaurant.