Derek Astorino

In my travels, I’ve learned that breaking bread is one of the best ways to appreciate other cultures. The act of sharing a meal connects people, and each dish tells a unique story. I’ve been fortunate to cook alongside incredible chefs, and their dishes have sparked my creativity. They inspire me to experiment in the kitchen, adding my own twist to the flavors I’ve encountered, and creating something new and exciting that still honors the traditions they’ve taught me.

Tropical Bayou Chicken features marinated boneless, skinless chicken thighs in a blend of pineapple, lemon, and lime to tenderize and flavor the meat. Seasoned with a Caribbean-inspired spice blend, the chicken is wrapped in a banana leaf with fresh slices of pineapple, lemon, and lime, then grilled until tender. Served with grilled pineapple topped with cinnamon and brown sugar, and drizzled with a rich bourbon bayou glaze, creating a perfect balance of sweet, savory, and smoky flavors.

With $25,000, I’d take the food boat on an epic adventure from Beaufort, NC to Beaufort, SC. Along the way, I’d cook with talented chefs, creating incredible dishes that showcase local flavors and culture. Each stop would be an opportunity to share stories, learn new techniques, and celebrate the power of food to connect people. The journey would be a celebration of culinary creativity and the unique stories of the chefs and communities we encounter.