Rivers was an executive chef at Walt Disney World in Lake BuenaVista, FL for 25 years before opening his successful Johnny RiversSmokehouse and BBQ Co. in 1998. He will continue to operate thatwest Orlando establishment after opening the Conch Me Crazy at theEmbassy Suites.
The décor of the 200-seat, 4,000-sf restaurant, Conch Me Crazy,will have a Bahamian-Caribbean ambience. The food will have anisland influence. Among the entrees: coconut-crusted grouperprepared in a brick oven and served with grapefruit butter andfried potato straws. The dessert highlight: black rum cheesecakewith mango supreme.
Rivers, an award-winning chef through most of his career, helpedDarden Restaurants Inc. launch the Bahama Breeze and Smokey Bonesbarbecue restaurant prototypes in Orlando two years ago.
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