Coral Seafood's new chef values freshness, simplicity.

AuthorHoule, Barbara M.
PositionLiving - Restaurant review

Byline: Barbara M. Houle

Kurt Galloway of Providence has joined the Worcester dining scene as an executive chef at Coral Seafood, 225 Shrewsbury St.

Meet the chef:

Galloway, originally from U.S. Virgin Islands, worked as sous chef for four years at Donald Trump's Mar-a-Lago estate in Palm Beach, Fla., and worked the back of the house at the Ritz-Carlton in South Beach, Fla.

He has been at Coral Seafood about two months, having previously been executive chef at the Stone House Inn in Little Compton, R.I.

Galloway graduated from Johnson & Wales University in Providence, where he met his wife, Tricia, an executive pastry chef who also worked as food and beverage manager at the Stone House Inn.

Galloway returned to the Northeast eight months ago to be close to family. "My wife and I wanted our son (5-year-old Diego) to grow up near his grandparents and other family members,'' said Galloway. "Family is very important to us. We have a big family in Rhode Island, and now a new family here at Coral.''

The couple recently purchased a home in Rhode Island, and the chef said he looks forward to gardening in the spring. "It will be a first for me,'' he said.

Galloway has tweaked menus at Coral Seafood, and he also has introduced new specials. Nothing is set in stone, he said, but there are dishes that he wouldn't think of changing. "Coral's customers love the New England clam chowder, gumbo and baked haddock just the way they are.''

A carving station is now set up in the dining room from 11 a.m. to 4 p.m. Monday through Saturday.

Sundays, serving begins at noon when the restaurant opens. The carving station is for lunch only.

Diners have two entree options: salmon, $7.99, or beef brisket, $9.99. Sides include wild rice or potato (sometimes pasta) and vegetable. A half or whole salad can be a substitution for a starch, etc., according to the chef. Waitstaff can provide details.

A luncheon menu also is available.

Galloway values quality, timing and consistency in the back of the house. "It's great to be here at Coral, working with colleagues who take their job seriously,'' he said.

This is a chef who truly loves fresh seafood. The No. 1 priority in his kitchen is "fish can't be overcooked.'' He also believes "there's no reason a dish has to be complicated.''

"As a chef, I think about what enhances the flavor of fish,'' said Galloway. "In my book, you can't go wrong with lemon juice, or butter.''

The chef's Mediterranean-inspired salsa already is a big...

To continue reading

Request your trial

VLEX uses login cookies to provide you with a better browsing experience. If you click on 'Accept' or continue browsing this site we consider that you accept our cookie policy. ACCEPT