Personal Chef DeJuan Roy

By Anna Eatz Jax

When someone mentions dinner and a show, I know it’s time to get dressed and go to Alhambra Dinner Theater.  A landmark is the oldest continuing operating dinner theater in the United States.  Heading up the dinner spotlight is local restaurateur Chef DeJuan Roy.  Read about his fascinating journey into the food world.

Tell us about DeJuan.

I was born and raised in Chicago and ended up going to culinary school in Chicago as well.  After culinary school, I went off to Europe to serve in the army then ended up cooking in the military.  I came into a unique situation when I was assigned to compete in culinary competitions for the Army.  I was able to travel all over Europe and compete, that is how I cut my teeth in the culinary world.  After the service, I returned to Chicago and started a career with Hyatt Hotels.   Several years later, I transferred to a position at the Hyatt Orlando.  I changed jobs several times while in Orlando.  Then several years later I married and started a family.

What brought you to Jacksonville?

My wife’s family, are retired Navy, and she wanted to be close to them.  My first job here was at the Orange Park Country Club.  I also had opportunities at Epping Forest and the River Club.  It was during my time at the River Club I started coming into my own.  Somewhere in this period, I was approached by Craig Smith and Chef Matthew Medure to join them in the newly renovated theater. Now five years later we have experienced great success.  I am also the corporate chef for Florida Blue Health Insurance Company.

What inspires you and what is your philosophy when it comes to food?

I love food, and that keeps me inspired, I am interested in the trends. I don’t watch much TV, so I get no inspiration there. I read, and of course the fellowship among the local chefs; we talk about food and sustainability and all the things that interest chefs, and talking with local farmers.

How would you explain your style of cooking?

I think I am a very soulful cook, my techniques have been French, and my skill set lends itself to more traditional French techniques, I like cooking with ancient ingredients, and my plating style is very simplistic. If I cook Duck al’Orange, I want to present the duck in a way this is creative and innovative, but when you eat it, I want you to be thinking duck and orange; my goal is to present thought-provoking food to the guests.

Do you have a signature dish or a dish you enjoy cooking?

I love braising things. When you braise something you have to take your time, you cannot hurry up the process. If there were a signature for me, it would be something I braised.

How do you get ideas for the restaurant?

My sous chef and I sit down and engage in what we call creative synergy.  We take three things into account, what time of year is it; what’s fresh right now, what’s affordable, the third consideration is what the food should say about the current show. When you come to the theater, you will have a great meal, and hopefully, it will translate to a great theatrical performance.

What do you most love about your job?

It’s a challenge, a real challenge we seat about four hundred people who equate to twelve hundred plates. We win quite often, but some nights we don’t.  That what keeps me engaged.

If you weren’t cooking what would you be doing?

I have never thought about it. Something where I could travel, experience different cultures, and climates.

Tell us something about yourself that would surprise people.

I think they would be surprised to know I spoil myself with an excellent spa treatment once a month. I have a massage, body scrub, and pedicure.  What better way to treat yourself after getting beat up in the kitchen all day.

Death Row Meal?

Aged beef, Wagyu Rib Eye, Foie gras, leafy greens, and mashed potatoes with truffles.

 

Cat Fish Dinner
Steel-Head Trout
Chocolate Cake, Fresh Strawberries