ISLAMORADA, Fla. - CuisineWire -- Crescendo Culinary and Southernmost dry-age meats announces that at only 30 years of age, Pierre's Executive Chef, Alan Wilkinson, is displaying exceptional talent, character, and leadership that will likely make a significant impact in the Florida Keys culinary paradigm for years to come.

He is literally making a splash in the industry at this year's annual Florida Hospitality and Lodging (the Food Show) show in Orlando on November 9th. He has paired up with Southeaster Shrimp and Seafood, which run the only remaining Shrimp Boat in the Florida Keys, the Miss Key West.  They will discuss the history and economics of the Key West Pink (KWP) Shrimp.

Evolution of a Cuisine:

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Chef Alan Wilkinson is initiating an avocation-wide professional status, congenital culture, and an influential presence at Pierre's. The Florida Keys are known for many things, but rarely are they known for a well-done, Top-Chef flight of steaks. At his post at both Cheeca Lodge and Pierre's, chef Alan Wilkinson brought his talents to bear, and is revising the culinary perspective of our Florida Keys. His idea was to do something unseen on the islands for a long time. Where the future will lead the culinary industry will be decided by blooming and decisive chefs like Chef Alan. His initiative has revealed to other Florida Keys restaurants that they too can perfect their own steak programs. You will see the newest one opening soon in Islamorada. Chef Wilkinson's and his contemporary dry-aging program has vigorously made a statement in this land of pirates, castaways, and real estate entrepreneurs.

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Chef Alan Wilkinson's dry-aging of Prime-grade and Wagyu-grade Beef and seafood was once considered the norm at impeccable restaurants. Nowadays, it is not so. At this moment, Chef Alan is now at the top of his game and advocates his unique dry-aging of meats, duck and seafood.

In collaboration with Chef Wilkinson, culinary teams of enthusiastic and inquisitive culinary workforce continues to evolve and elevate our Keys cuisine.  Along the way, Chef Wilkinson has also developed a dry-aged duck that is truly unique. His idea is to age the creations in unique dehydrating refrigerators to remove excess internal moisture to focus and improve the flavors of each food. "It works well with salmon as well," says Chef Wilkinson.

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