(Delray Beach, FL – November 20, 2023) – Deck 84 proudly announces the appointment Fernando Marulanda as our new Executive Chef. Bringing a wealth of diverse experiences from celebrated establishments in New York City and the Palm Beaches, Chef Marulanda is set to enhance the culinary offerings at Delray Beach’s favorite waterfront restaurant.
Chef Marulanda’s remarkable background includes training at the NY Restaurant School and kick starting his career at the Three-Michelin-starred Per Se, under mentorship of the renowned Thomas Keller. Other notable positions included Chef De Cuisine at Tavern on the Green and Corporate Executive Chef for several New York restaurant groups including Tweedy Gomez Group (NYC Thin Crust Pizza), The Merrin Group (Havana Central) and Charlie Palmer Collective (Charlie Palmer Steak). His most recent position was Executive Chef at La Goule on Palm Beach Island. Chef Marulanda’s experiences and culinary philosophy promises to further enhance the casual waterfront dining experience for our guests at Deck 84.
Chef Marulanda’s appointment is complemented by the release of Deck 84’s new seasonal menu. With the support of Chef de Cuisine Katt Dreyfuss the new menu items speak to the waterfront locale while incorporating both of their expertise, passion for crafting great plates, and seasonal inspiration. An expert in her own right, Chef Dreyfuss’ background includes stints at Michelin-starred Spago in Beverly Hills and James Beard-nominated restaurants in Boston. In addition to her extensive restaurant experience, Dreyfuss also competed (and won) in Food Network’s Guy’s Grocery Games Beat the Judges: Spicy, which aired in February 2023.
A few of the new additions include a Seared Crab Cake appetizer presented with a roasted pepper remoulade, with a touch of lime and cilantro. For those seeking a gluten-friendly entree, guests can enjoy the Miso-Glazed Corvina, accompanied by stir-fried baby broccoli and exotic mushrooms, with a ginger vinaigrette. Indulge in the Seafood Mac-N-Cheese, featuring cavatappi pasta, lobster, shrimp, and scallop pieces, combined in a lobster cream sauce infused with asiago and topped with a layer of parmesan breadcrumbs. Embracing the season, savor the Braised Short Rib, which is accompanied by a white sweet potato puree, tender green beans and shallots, and a drizzle of red wine jus, topped off with crispy onions for added texture. Additionally, the new Roasted Beet & Arugula Salad is prepared with whipped goat cheese, pickled red onion, and pumpkin seed brittle, all united with a zesty lemon herb vinaigrette. The new items are now available in addition to the long-time Deck 84 signatures such as the Baja Fish Taco, The Deck Burger and a full sushi menu.
“We are thrilled to welcome Chef Marulanda to our team and are excited about the fresh culinary perspective he brings to Deck 84,” said Burt Rapoport, President of Rapoport’s Restaurant Group. “His experiences and dedication to delivering exceptional dishes aligns with our mission to exceeding our guest’s expectation with great food.”
His collaborative efforts with Chef De Cuisine Dreyfuss are anticipated to further solidify Deck 84’s position as a go-to dining destination in Delray Beach. For more information about Deck 84 and its new seasonal menu, please visit www.deck84.com.
ABOUT DECK 84
Deck 84 is located at 840 East Atlantic Avenue in Delray Beach. Open daily beginning at 11:30 a.m. each weekday for lunch and dinner. Brunch is available on Saturdays from 11:30 a.m. and Sundays from 11:00 a.m. Guests can book reservations via phone at 561-665-8484 or only at Deck84.com
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For media inquiries, contact:
Rapoport’s Restaurant Group
Director of Marketing & PR
840 E. Atlantic Ave. Floor 3
Delray Beach, FL 33483