CULINARY + By KELLY GRAY

CHEF DAVID RASHTY DISCUSSES HIS ASIAN INFLUENCES , HIS CHARITY WORK WITH THE RED CROSS AND HIS LAVISH CULINARY YACHT SERIES .

ONE GLANCE AT DAVID RASHTY ’ S food photos , and you ’ re hooked . Au jus dripping over flawless grilled steak onto mashed potatoes , foie gras torchon with a gleaming garnish of blackberry-lemongrass gelee . Rashty ’ s 26,000 Instagram followers must agree , though he posts as much about his humanitarian efforts as he does his cuisine . The recipient of the Elaine McLaughlin Outstanding Hospitality Service Award has taken his place as a rock star chef in his own right , after a storied career working with chefs like Masa Takayama , Jean-Georges Vongerichten , Daniel Boulud and Michael Schwartz . A graduate of the French Culinary Institute ( now the International Culinary Center of NYC ), Rashty dazzles diners throughout Southwest Florida who rave over dishes like orecchiette pasta duck confit with shaved black truffles , mirin-glazed swordfish with soy farotto over kabocha squash puree and tempura Okaki asparagus with rice cracker and 63-degree egg with yuzu hollandaise .

The culinary empresario sat down with WE World to give readers a glimpse behind the scenes of his private chef business and catering company .

WILFREDO EMANUEL “ CHEF DAVE IS MY GO-TO CHEF , WHETHER I AM HOSTING

INSPIRATION AN INTIMATE

DINNER PARTY AT HOME OR ORGANIZING A MAGAZINE LAUNCH PARTY FOR 350 PEOPLE . WHEN YOU USE A QUALITY CHEF AND HAVE A GOOD CONNECTION WITH THEM , YOU CAN REALLY CREATE A WOW MOMENT FOR YOUR GUESTS WITH A FUN EXPERIENCE COMPLEMENTED BY GREAT FOOD AND DRINKS .” weworldmagazine . com 30 Summer 2023