One of the more interesting and entertaining documentaries I’ve watched is Commanding the Table. It is a 2016 film by Academy Award-nominated director Leslie Iwerks about the life and influence of New Orleans Restaurateur Ella Brennan. The film chronicles her role in revolutionizing Creole cuisine, creating the jazz brunch, and launching the careers of celebrity chefs like Paul Prudhomme and Emeril Lagasse.

Her impact on American hospitality — what truly sets her apart — is reflected in the Brennan name's iconic status in fine dining and New Orleans cuisine.  Ella Brennen served as a role model and mentor in a male-dominated industry. Her legacy lives on and sets the standard for elevating the epicurean experience that makes memories.

In December 2023, Scenic 98 Coastal published a story about a new restaurant opening in Fairhope called Plane + Level Coastal, and it featured Spanish tapas and a wine studio. It was there that I first met Culinary Director Chef Orlando Amaro. After a dining experience second-to-none, our group of eight friends was pinching ourselves that we didn’t have to travel halfway around the world to enjoy such a memorable meal in such lovely surroundings. 

At the time, restaurants throughout the world were still feeling the effects of COVID-19. Many didn’t succeed through the pandemic, and those that did felt the impact of sourcing fresh ingredients, supply chain issues, and especially attracting and retaining good staff. The restaurant business is a passion business. To achieve the type of quality experienced chefs desire, everything must come together seamlessly. No detail is too small to address. 

Fortunately, Chef Orlando Amaro won our hearts and confidence, delivering on every occasion when we dined at Plane + Level Coastal. When it closed for good last year, Robert and Bentley Evans of The Hope Farm recognized Chef Amaro’s talent and passion and offered him an opportunity to remain in Fairhope. Under his tutelage, a new Italian restaurant will open this summer. In the meantime, he is offering his Italian Experience at the Barn at The Hope Farm as a preview of things to come.

Over the past 32 years, Chef Amaro’s resume covers stints in some of the finest restaurants in the world, 25 of those as an executive chef. A native of Venezuela, his influences are from South America, Mexico, Europe, and America. While he still considers himself a cook, he has worked alongside other heralded chefs in Michelin-starred and James Beard Award-winning restaurants in Italy, Spain, Washington DC, Virginia, and Houston. 

He has experienced every culinary stage imaginable, including degrees in chocolate and pastry.  He has overseen the opening of nine restaurants in the past 20 years, with number ten soon to come.

With a long and heralded career in fine dining, I sat down with Chef Amaro to discuss what goes into creating a memorable dining experience. “It’s more than just the food,” he says. He tells it best in his own words:

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Introduction: My Home, My Work, My Purpose 
‍Thank you for your interest in my story. 

Today, I want to speak not only about my career, but about the place where I cook, dream, and build every single day: Fairhope, Alabama. This is not just where I work — it’s where I live, where I belong, and where I’ve chosen to leave my culinary legacy. 

My Background: A Journey Through the World’s Great Kitchens
‍I have been fortunate to train and work in kitchens across Europe, Spain, Italy, Mexico, Houston, Miami, Arizona, and Washington, DC. 

I also had the honor of working in restaurants awarded 3 Michelin Stars, where I learned the true fundamentals of this craft: Absolute respect for the product, precision in technique, impeccable cleanliness and organization, and deep responsibility toward every guest. 

Additionally, I contributed to restaurants in Washington, DC, that were recognized for several years with the Michelin Bib Gourmand, shaping my standards of excellence. But it was in Fairhope where I discovered something even more meaningful: the power of community, belonging, and purpose through food. 

The Covid Era: A Permanent Transformation
COVID-19 changed our industry forever. Many workers discovered a different lifestyle, new ways to earn income, and more time with family—and they never returned. The staffing shortage we face today is one of the greatest challenges in modern hospitality. But the pandemic also taught us valuable lessons: to value our teams, offer real-life wages, create respectful environments, and understand that a restaurant is only as strong as its people. 

My Contribution to Alabama, Part I: Authentic Spanish Tapas 
When I arrived in Alabama, the community had never experienced true Spanish cuisine. I became the first chef to bring high-quality, authentic Spanish products to the state. With that, I created the first authentic Spanish tapas concept in Alabama. 

Not an American interpretation. Not fusion. But Spain in its purest form: genuine ingredients, traditional techniques, regional authenticity, and soul. This project opened a new chapter in Alabama’s culinary scene.

My Contribution to Alabama, Part II: True Handmade Italian Cuisine 
Later, I created a unique Italian concept based on the traditions I learned in Europe. Everything was crafted by hand: fresh pastas, artisan cheeses, fermented doughs, and slow, traditional sauces. I brought Alabama an authentic Italian experience — not the Americanized version — rooted in craftsmanship and discipline. 

My Vision for the Future: Elevating Alabama Into a Culinary Destination
‍Alabama, and especially Fairhope, is at a historic moment. We have everything needed to become a respected culinary destination: exceptional local ingredients, agricultural heritage, a curious community, and young talent ready to grow. 

With the Michelin Guide exploring the South, many think recognition is far away. I see an opportunity. My vision is to help transform Alabama — with Fairhope as its culinary heart — into a nationally respected gastronomic destination.

My mission:

• Raise culinary standards 
• Build strong, valued teams 
• Mentor the next generation 
• Create meaningful, emotional dining experiences 

Because cooking is not just about feeding people. It is caring. Teaching. Healing. Inspiring. And honoring every guest who sits at our table. 

Chef then shared his seven key ingredients to creating a memorable dining experience:

1. Respect for the ingredient  - Knowing its origin, honoring its quality, and cooking it with purpose. 
2. Technique and craft - Well-executed, balanced, honest cooking—no shortcuts.
3. The human element - Genuine hospitality where guests feel welcomed, seen, and cared for. 
4. Natural, knowledgeable service - Professional, warm, and never forced. 
5. Atmosphere and pacing - The energy of the room, proper timing, and harmony between the kitchen and dining room.
6. Consistency and coherence - Delivering the same experience, every time. 
7. Creating memories - Not just serving food, but leaving an emotion that brings people back.

The Story We Are Writing Together 
Fairhope is my home. Alabama is my mission. As long as I am here, I will work every day to ensure this land finds its culinary voice—full of soul, identity, excellence, and a future worth celebrating. This story is not only mine. It is Alabama’s story. And we are only at the beginning.

Thank you, Chef! As you can see, everything on Chef Amaro’s list can apply to fine dining as well as casual dining. A memorable dining experience is created by passion and the attention to detail that goes into it. It may appear seamless, and many details may go unnoticed, but everything must work in harmony to present the perfect atmosphere for the moment.

We are certainly glad you are here. Buon appetito! Enjoy!