John Pivar remembers his mother and grandmother welcoming him in the kitchen at 5 or 6 years old, before he could reach the countertop. Little did they know they were nourishing a future executive chef. At Marchand’s, the executive chef of five restaurants at the Vinoy continues to create a celebration of seafood. Red Snapper with Blood Orange Vinaigrette, shrimp and scallop ravioli, and lobster-shrimp paella grace a Mediterranean menu fused with Florida touches. Praise-worthy Day Boat Scallops treat the perfect, plump specimens to a shallot-truffle marmalade. “People love scallops,” said Pivar. His only challenge was to keep them light and not overpower their delicate flavor. Results are eye-catching when served atop saffron-coriander couscous and vibrant baby bok choy. Best of all, this dish is low fat. The Vinoy’s resources allow the chef to order the freshest seafood and best products and cook in a way that respects all flavors and textures. That said, his restaurant is in high demand for banquets and festive weddings. So where does he make reservations when celebrating a special occasion with his wife? “She wants to come here,” Pivar said with a smile.

Look around this colorful and contemporary metal, marble and glass trattoria and you’ll forget you’re in a hotel dining room. Sleek, stylish and artsy features match the creativity in the kitchen. “Still, not everyone knows us,” said restaurant manager Lindsay Holwell. “Everyone is caught up on Bay Street, but our menu can compete with most any restaurant in Tampa,” she said, noting their location next to a bustling mall with plenty of dining options. Grilled Grouper, a dish synonymous with Tampa, basks in attention atop marinated eggplant and celery root puree, all lacquered with a lemon-caper, butter sauce. It is no surprise the scrumptious, black grouper is the top selling dish. Created by the talented, Italian-born executive chef Fabrizio Schenardi, the Florida fish glistens with an Italian accent. “Patrons from the Midwest go wild over Fabrizio’s seafood,” said Holwell. “We’re right in Florida so travelers expect to find the best, and it is,” she adds quickly.

Spanish cooks offer their own contribution to seafood and Tio Pepe’s leads the way with terrific specialties, complimented by an excellent wine list. Jesus Exposito created Pompano Relleno almost 50 years ago at Café Pepe when he worked for Joseph “Pepe” Rodriquez. Today, the two are business partners. Pompano, the “king of the sea” is known for its delightful taste and texture, but can be a bit oily if you don’t know the trick of cooking it, said Exposito. “That's our secret,” he added with a smile. Pompano Relleno, deboned fish with its tail intact, sits atop a shrimp and lobster stuffing, anointed with a sherry sauce. Pompano Papillot Almendrina, also cooked with shellfish in a parchment envelope, follows the top seller in popularity. Guests drive from both counties for the parade of pompano dishes. The chef likes them, too. “I take a spoon and taste the fish and stuffing just about every hour,” said Exposito.