Ryder’s new chef, Hector Pabellon has an established reputation for brilliant conception, excellence in execution and artistic presentation. He joined the Ryder’s team in the summer of 2022 from his position as Executive Sous Chef at Windsor Club and has spent the summer rethinking staffing, menus and processes. He grew up in Puerto Rico, and both of his parents were professional chefs, so he drew inspiration from spending time with them in the kitchen learning his craft. He father showed him the basics of savory, but he really had a passion for pastry, which his mother specialized in. In 2006, he moved to the USA and attended the Le Cordon Bleu College of Culinary Arts in Orlando Florida.
Hector has worked at some of the finest clubs in Florida’s. He held the role of Sous Chef at the Jupiter Island Club and the Country Club of Florida, Chef/Supervisor at The Everglades Club and the McArthur Golf Club and stints at three private restaurants including Eleven Madison Park in New York. Every day, all summer long, Hector and the new staff have been working on perfecting every dish that they produce and inventing new ones.
Now let’s dive right in and see what dishes Chef Hector made for me to eat!