Juan C. Mercado’s fond memories of his grandmother’s kitchen led to a passion for food, success as a sous chef and his new role as chef at Rocco’s Italian Grille in Winter Park.  A native of Puerto Rico, Mercado has honed his creativity in Italian cuisine and launches Rocco’s with owners Rocco Potami and Enrico Esposito.

Where is your homeland? 
Puerto Rico, where my grandmother sat me on the countertop as she cooked – she was a chef at her own restaurant for many years.  I grew up in a large family where the culture of food already had deep roots.  Up in the mountain region, Barranquitas, my mother’s side of the family owned land where they raised farm animals and cultivated the land for coffee, tobacco, fruits and vegetables.  My father was a butcher and owned a restaurant at one time.

How many years have you been a chef? 
Five years, from 2001-’04 as lead cook for Chef Massimo Fedozzi at Delfino Riviera at Portofino Bay Hotel in Orlando, and from 2004-’06 as sous chef for Massimo Fedozzi, and then for Chef Robert Dauberman and owner John Ritenour at Harvard’s at Alaqua in Longwood, Fla. 

What inspired you? 
When I came to Florida and met with Italian-born chef Massimo Fedozzi, my love for Italian food was awakened.  Massimo took me under his wing and taught me the essence of Ligurian cuisine and creative Italian cuisine at the award-winning Delfino Riviera.

Describe your culinary style.
I strive to be innovative and creative.  At Rocco’s Italian Grille, we’re going to focus on different regions of Italy, from North to South and including Sicily.  Our guests will be able to sample culinary treats they’ve never encountered in other Italian restaurants.

What are your specialty dishes at Rocco’s? 
The sea-salt crusted whole fish (using red snapper, striped bass or mullet) for two.  Filet mignon with gorgonzola accompanied by a leek potato cake, caramelized shallots and red wine reduction.  We’ll feature Northern Ligurian traditional specialties, such as open-faced lasagna with shrimp, scallops and lobster braised in a white-wine, tomato-basil cream sauce.  From the south of Italy, we we’ll have a Calabrian appetizer of roasted mushroom caps filled with sausage, red bell pepper, shallots and mascarpone.

What do you enjoy most about being a chef? 
Everything!  It’s something that’s just in my heart.  I enjoy creating the many flavors, and I strive to please myself, along with the people for whom I’m cooking at the same time.  It’s just so great for me to see the people when they eat the food and they love it – it’s just a wonderful feeling.

At home with Chef Juan C. Mercado

Name three items that you always have in your refrigerator.
Garlic, Gouda cheese and grape juice.

Which three herbs do you most enjoy using at home?
I love to cook with fresh cilantro, basil and parsley.

What do you like to prepare when you’re
kicking back at home?
I love to make beef and other meats, and I especially enjoy charcoal grilling Argentinian-style. 

Do you have a preference for wines?
I usually go for the reds – I love red wine.

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