Extraordinary Cuisine is Delectable: A Conversation with Chef Justin Plank of LeGrand’s
Reminiscent of the restaurants and clubs of Chicago, New York and Las Vegas, LeGrand’s sets the trends for “Scene and Cuisine”! They use the freshest ingredients, highest quality seafood and prime steak. They are famous for their line caught wild Alaskan King Salmon, Halibut and Red King Crab that is flown in fresh from their fishing lodge, Salmon Falls in Ketchikan, Alaska.
LeGrand’s is owned by Andy Offstien, Kevin Enderle and Mike Vogler (2nd Head Chef), and they pride themselves with all homemade delicacies.
The prime steaks are hand cut daily and cooked over a real wood fire to give you flavor that’s unmatched.
LeGrand’s is a contemporary upscale restaurant with a martini fueled lounge and an extensive raw bar and wine list. Designed as a restaurant to satisfy many appetites, the main dining room caters to friends, families or romantic dinners and many occasions in between.
They feature large private booths for your privacy, if you choose, and the largest covered patio in Barefoot Landing overlooking the water.
They can accommodate groups from two to 600 with their private dining rooms and meeting space. The entire facility is available for large-scale dinners or cocktail receptions. LeGrand’s Prime Alaskan Seafood and Steak located in Barefoot Landing at the end South entrance.
They offer exquisite catering services. As your partner, they care about making the right impression on your guest just as much as you do. The menus are designed to be a starting point or guideline in your planning process. They have many themed ideas for corporate or private events.
LeGrand’s head chef, Chef Justin Plank, was born the last of nine children in Winter Park, Fla., on September 29, 1969. Justin's interest in cooking was initially sparked from time spent in the kitchen with his mother. At age 16, Justin started cooking in local restaurants, one of which was the prestigious Lake Nona Golf Club. While there, he was mentored by Chef Pat Lennon who inspired him to take his love of the culinary arts to the next level. After having graduated with honors from The Florida Culinary Institute in West Palm Beach, Justin won a scholarship to intern in Zurich, Switzerland, at Movenpick's upscale restaurant in the hotel. It was there he earned his Chef de Partie title. Once returning to his native Florida, Justin was appointed Sous Chef for the acclaimed Manuel's on the 28th, where he helped earn the Dirona Award, the Golden Spoon Award, as well as the AAA 4-Diamond distinction.
After his stay at Manuel's, Justin was offered the Executive Chef position of Harvey's Bistro in Orlando. Given the opportunity to work for the famous Wolfgang Puck, Justin continued his culinary journey becoming Chef de Cuisine at Wolfgang Puck's upstairs Dining Room in Orlando. Wolfgang quickly took notice of this young Chef and moved him out to Seattle to repair one his Grand Cafés. After two years Justin returned to Orlando as Executive Chef of the Downtown Disney Grand Café where it generated over $18 million in sales per year. Soon it was time to move on where he saw an opportunity to become Executive of HUE, the hot new restaurant in Thornton Park. After about a year, he saw an opportunity with Manny Garcia to come home to his roots in Winter Park and take on his biggest challenge yet bringing Park Plaza Gardens beyond the level it was once before. The current owners of Park Plaza Gardens, Mary Demetree, Ron Schwartz, and Warren Williams, decided the restaurant needed a name change and a newer image, awarding Justin with Chef Justin's Park Plaza Gardens.
Justin has cooked for several celebrities such as: Tom Hanks, Matt Damon, Stevie Wonder, Leonardo DiCaprio, Steven Tyler, Nick Price, Horace Grant, Creed, Christopher Reeve, Freddy Couples, Ricky Martin and Britney Spears.
